Chloe Scott-Moncrieff

  • You Don’t Need a Mountain to Make French Alpine Cheese

    Reblochon is an oozy, cow’s milk cheese from Savoy in the Western Alps. But on a farm in Oxfordshire, cheesemakers Antony Curnow and David Jowett are making their own Anglicised version—and it might taste even better.

  • Inside London's Secret Homebrewing Club

    Based above a London beer shop, the club meets to discuss brewing techniques and swap tasting notes. “You’re making smaller batches than commercial brewers so you can afford to take risks,” says one attendee.