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Rescuing the great British Cheddar

9 November 2019

9:00 AM

9 November 2019

9:00 AM

Gastronomy is one of the deepest forms of culture. If you’ve grown up in France you know this, to the depth of your Camembert-calcium-enriched bones (I have, and do). In my Year 2 classroom near Paris there was a poster with the most famous cheeses of France on it: heart-shaped Neufchâtel, orange Mimolette; Reblochon, Roquefort, Comté and Cantal.

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