Most of the cheese sold in the UK is single curd but Mrs Kirkham’s make double curd: a blend of young “alive” curds and two-day old richer, nuttier curds. Combining the two matures the cheese and deepens the flavour.
For chef Laurent Quenioux of the underground supper club Bistro LQ, raw cheeses are a way of life. His cheese cart is exclusively filled with raw cheeses from around the world that he smuggles in himself.
Suffolk’s dairy farmers are making specialist cheeses—including the UK’s first raw brie—rather than remain trapped in supermarket pricing wars that see milk sold for less than bottled water.
At long last, Australia is finally opening up its heart to raw-milk cheese. And don't worry—it's safer than ever.