The Cheese Explorer

The Cheese Explorer Emma Young, Cheese Consultant and author of ‘The Cheese Wheel’

Exploring a bit more of Cassis and its surrounding areas this afternoon. A couple of sea swims in between work make Emma...
07/05/2026

Exploring a bit more of Cassis and its surrounding areas this afternoon. A couple of sea swims in between work make Emma a happy girl…

30/04/2026

Brigitte has tasted some of the world’s best artisan cheeses … but she has an undying passion for so much so that she almost took my finger off with it…

Here is a snapshot of my wonderful, chaotic afternoon fuelled by la vache qui rit 🧀 🐓 ❤️

TEACHING THE CHEESE JUDGES FOR MUNDIAL DO QUEIJO DO BRASIL 2026 🧀 🇧🇷 …all 200 + of them!After an 11.5 hour flight and lo...
29/04/2026

TEACHING THE CHEESE JUDGES FOR MUNDIAL DO QUEIJO DO BRASIL 2026 🧀 🇧🇷

…all 200 + of them!

After an 11.5 hour flight and lots of excitement arriving back into São Paulo for my second time, there was no rest for the wicked, and on the day before the cheese competition, myself, Debora de Carvalho Pereira Sperat Czar and Antonio Fernandes de Carvalho gave a trilingual ( 🇧🇷 🇫🇷 🏴󠁧󠁢󠁥󠁮󠁧󠁿 ) judges training on judge protocol and sensory analysis.

It was an honour to share the stage for this training … as well as sitting for the second time on the super jury, the panel for the best Cheesemonger of Brazil and this year I was also on the panel for the best cheesemaker - an innovative competition of three parts which I ADORED and will speak at in depth in due course.
📷 : Brunella Rios/SerTãoBras/me

Pão de Queijo the size of my face. Who else loves these tasty things 🧀 ?
25/04/2026

Pão de Queijo the size of my face.
Who else loves these tasty things 🧀 ?

CHEESE VISITS IN BRAZIL - BELA FAZENDA 🧀 🇧🇷 Two days ago, just after the competition in São Paulo a group of us from th...
21/04/2026

CHEESE VISITS IN BRAZIL - BELA FAZENDA 🧀 🇧🇷

Two days ago, just after the competition in São Paulo a group of us from the visited Carolina and her team at her dairy

Not only was it incredibly exciting as my first visit to a cheesemaker in Brazil, but it was even more wonderful as some of her cheeses are inspired by those from my home turf.

Carolina was a veterinarian in her life before cheese and in 2017 she decided to dedicated herself fully to the tasty stuff we know and love. She’s studied avidly the genetics of cows, milk composition and its cheeseability, all of which have contributed to her herd, the milk and the success of her cheese which is made today.

Carolina makes several cheeses from soft mould ripened to cheddar styles to blues, both continental AND British style. The Brazilian palate is quite different to our own so the blue “Azul Britânnia“ for instance uses specific blue mould cultures that give it a more gentle feel.

We were able to visit her maturing rooms which, as a cheese nerd, and teacher of affinage with obviously tickled my fancy. All her cheeses were matured on Eucalyptus wood, which not only is very abundant and fast growing in the area but also well adapted to the maturation of cheese!

Bravo Carolina & all of your team for everything you do 🧀 ❤️

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