Leo Phillips 
First things first… The cheesemaking process is all about removing moisture (you’ll typically want 10L of milk to make 1kg of cheddar) meaning that what remains is mostly fat, protein and the salt that’s added to most cheese as a preservative. If you’re here, reading this, I’m pretty sure you love those complex, salty, umami …
“Did you know that cheese is as addictive as heroin?” I’m learning about cheese. I’m learning a lot about cheese. As is often the case, you do tend to give the textbooks a swerve and get drawn to little facts and statements which make for much more interesting reading. Instant gratification is, I’m afraid, something I’m …
Cheese… artisan cheese… farmhouse cheese… what does it all mean, Fetaccompli? As I’m sure I’ve said before, I love to eat. I dare say that you do too. We’re tremendously lucky in life to be able to say that food isn’t just about eating, it’s about joy, togetherness and for me – sharing the eating …
In my previous blog, I look at the ways in which cheese is playing catch-up with other industries; and introduce what was behind bringing the idea of Fetaccompli to life. How do people find your cheese? How do they know it’s any good? We are social animals. There’s no getting away from it. Technology is …
Firstly, a big thank you! I’ve had some very kind words about my last blog, where I gave a bit of background to what inspired me to create Fetaccompli. This time I’d like to address another question I’ve had, and one I’ve given a lot of thought to – “why does cheese need a ratings …
I love cheese. Scratch that – I love to eat. For me, cheese has a special place. There are those of us in the world who have the privilege of being able to eat not just as a necessity, but also as another means of bringing us joy – I believe that cheese spans both. …