Start Here

Choose a route that matches what you want to do: find cheeses to try, organise a tasting, plan a dish or follow an interest in place. Each route below uses articles available now, with a short reading order and an outcome to work towards.

Choose your first cheeses

Outcome: build a shortlist of cheeses you want to learn about, with a clearer sense of what to look for.

• Cheese: The Complete Guide: Available now. Begin with the broad introduction, then follow the questions that catch your attention.
• How to Tell Cheese Styles Apart: Milk, Rind, Texture and Method: Available now. Use its framework to organise the descriptions you meet.
• How to Read a Cheese Label: Available now. Keep this beside you when you turn from reading to choosing.

Host a tasting

Outcome: choose a starting point for a tasting and decide which questions you want your guests to explore.

• How to Tell Cheese Styles Apart: Milk, Rind, Texture and Method: Available now. Start with a shared vocabulary for discussing the cheeses on your board.
• Cheese and Wine Pairing: The Complete Guide: Available now. Read this if choosing accompaniments is part of your plan.
• How to Store Cheese at Home: Available now. Consult this while organising what happens before and after the tasting.

Use this shorter route as your starting point; follow the individual articles for the practical detail.

Cook with cheese

Outcome: investigate a cheese for a dish and know what to look for on its label.

• How to Tell Cheese Styles Apart: Milk, Rind, Texture and Method: Available now. Start by considering the texture you want in your dish.
• How to Read a Cheese Label: Available now. Use this when comparing the cheeses available to you.
• Mozzarella: Available now. Read this if mozzarella is an ingredient you are considering.
• Cheddar: Available now. Read this alongside the mozzarella article if you also want to investigate Cheddar.

Explore a region

Outcome: follow one cheese back to its region and understand more of the language used to describe its production and name.

• Comté: Available now. Begin with the cheese and its regional background.
• Raw Milk, Thermised and Pasteurised Cheese: Available now. Explore any milk treatment terms you encounter in the Comté article.
• Protected Names Explained: PDO, PGI and TSG: Available now. Use this to understand the protection terminology in your reading.

Last checked: November 2026