Journal
Letters from the cellars.
Producer visits, new arrivals on the counter — and the occasional pairing note.
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Producer visit
A spring at the Grubb family farm.
Three generations on the same Tipperary land — how Cashel Blue is made, and why it tastes the way it does in May.
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Cheese Lounge
The set lunch menu — May.
Two courses for £21, three for £24, Tuesday to Friday at the Cheese Lounge. This month's menu.
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Producer visit
Trethowan's at the Cheese Lounge.
A Thursday evening with Tom Trethowan, his Pitchfork cheddar, and a board built around it.
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From the cellar
How to wrap a wedge for posting.
Three layers, the right paper, the right temperature. Our cellar's method for getting cheese to a doorstep in good shape.