Cheese 101
Twenty years behind the counter, three books, twelve years judging at the World Cheese Awards. Here's what I actually think about the cheeses worth eating.
Lombardy & Piedmont, Italy — Cow's Milk — Blue
The Story
The only blue that works as well on a cheeseboard as it does melted into pasta at midnight.
Seine-et-Marne, France — Raw Cow's Milk — Soft
The Story
If someone tells you they don't like Brie, they haven't had Brie de Meaux at the right temperature, at the right moment of ripeness.
Cheshire, England — Raw Cow's Milk — Hard
The Story
This is Britain's oldest cheese made exactly the way it should be.
Leicestershire, England — Raw Cow's Milk — Hard
The Story
If this cheese doesn't change your mind about Red Leicester nothing will.
Basque Country & Béarn, France — Raw Sheep's Milk — Hard
The Story
The sheep's milk cheese that converts everyone who tries it.
Canton of Bern, Switzerland — Raw Cow's Milk — Hard
The Story
Find a properly aged Swiss Emmental AOP and eat it with good rye bread and a glass of Riesling.
Wales — Cow's Milk — Hard
The Story
Wales's greatest cheese served the way it deserves — with a warm Welsh cake and something cold to drink.
Nottinghamshire, England — Pasteurised Cow's Milk — Blue
The Story
The only Stilton we sell at Cheeses of Muswell Hill.
Norway — Pasteurised Cow's Milk — Semi-Hard
The Story
The cheese that is genuinely good for your bones, your heart, and your lunch.
Suffolk, England — Raw Cow's Milk — Soft
The Story
Our best seller for a reason.
Canton of St Gallen, Switzerland — Cow's Milk — Semi-Hard
The Story
One of the hardest cheeses to find in the UK and one of the most rewarding when you do.
Asturias, Northern Spain — Raw Mixed Milk — Blue
The Story
The blue cheese for people who think they've already tried the strongest blue.
Gloucestershire, England — Organic Cow's Milk — Soft
The Story
The best British soft cheese you can buy right now.
Hampshire, England — Pasteurised Cow's Milk — Soft
The Story
Bake it whole in its box with a splash of white wine and some garlic.
Lancashire, England — Pasteurised Cow's Milk — Blue
The Story
The gateway blue for people who think they don't like blue cheese.
Jura, Switzerland — Raw Cow's Milk — Hard
The Story
Get a girolle.
Tain, Scottish Highlands — Pasteurised Cow's Milk — Washed Rind
The Story
The most Scottish cheese in existence.
Calvados, Normandy, France — Cow's Milk — Semi-Hard
The Story
A brilliant cheeseboard cheese from a producer I work with directly.
France — Cow's Milk — Soft
The Story
Maison de la Truffe.
Gloucestershire, England — Pasteurised Cow's Milk — Washed Rind
The Story
If you love Reblochon or washed rind cheeses, Yarlington is your next move.
Somerset, England — Raw Cow's Milk — Hard
The benchmark British cheddar.
Normandy, France — Raw Cow's Milk — Soft
Not the supermarket version.
Franche-Comté, France — Raw Cow's Milk — Hard
Ask for the age before you buy.
Canton of Fribourg, Switzerland — Raw Cow's Milk — Hard
The 2025 World Cheese Awards champion for good reason.
La Mancha, Spain — Sheep's Milk — Hard
Always ask for raw milk Manchego.
Emilia-Romagna, Italy — Raw Cow's Milk — Hard
Don't grate it.
Burgundy, France — Pasteurised Cow's Milk — Washed Rind
The most luxurious texture in the washed rind world.
Aveyron, France — Raw Sheep's Milk — Blue
Always room temperature, always with honey, always Sauternes if you can.
Lombardy, Italy — Pasteurised Cow's Milk — Washed Rind
The most approachable washed rind in the world.
Valais, Switzerland — Raw Cow's Milk — Semi-Hard
Hot melted cheese, cold cornichons, waxy potatoes.
More coming weekly.
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