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Rennet & Rind

@rennetandrind

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🧀 Award-winning cheesemonger and wholesaler
🇬🇧British Cheese Pioneers
💪🏼Maturing & refining cheese on site
📍Cambridge 📍Stamford

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Day 2 | Bergamo ⛰️

Perry was invited to speak at @b2cheese - Italy’s leading international dairy trade fair - as part of the @worldcheesecapital programme.

After the fair, he headed up into the mountains to Agriturismo Ferdy in Lenna, 500 metres up with the river Brembo running past the door.

The herd is Bruna Alpina Originale and Orobica goats, old breeds chosen for milk with character, not volume. In summer they head up to the high pastures, then walk back down to the valley in autumn. You can taste the difference in the wheels: same cows, same people, different grass.

The milk goes into copper vats over a wood fire, the way it’s been done in these valleys for centuries. The pasture goes into the cheese, and slow maturation does the rest.

They make Formai de Mut DOP, the alpine cheese of the valley, plus their own Formai del Ferdy and a soft Strachì.

Then dinner on the farm, from the farm, with the cheese we’d just watched being made and a wine from a grower two valleys over. Nothing on the table came far.

Perry was part of the B2Cheese World Cheese Capital guest programme, Bergamo, September 2026. Thank you @b2cheese for the invitation. 🧀

@ferdy_wild @b2cheese @b2cheesenews taken in Bergamo, Italy by @rennetandrind

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2 days ago

🧀 Stamford’s Cheese of the Week - Tor! 🧀

A fresh lactic goat’s cheese with a firm texture, bright lemony flavour, a clean slightly ‘goaty’ tang and a subtle peppery undertone from its ash coating. Simple, but really well crafted.

Tor’s distinctive pyramid shape and silvery ash rind make it one of the more striking cheeses on the counter, and on your board, too!

Made by Roger Longman at @whitelakecheese just down the road from the Glastonbury festival site in Somerset. Tor is made from milk from Mike’s own herd of Toggenburg, British Alpine and Saanen goats, grazed just down the road from the dairy.

Available in the Stamford shop and online. 🧀

#rennetandrind #britishartisancheese #torcheese #goatscheese #britishcheese taken in Rennet & Rind by @rennetandrind

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13 days ago

Day 1 | Bergamo 🏔️

Perry was invited to speak at @b2cheese - Italy’s leading international dairy trade fair - as part of the @worldcheesecapital programme.

His masterclass, Affinage: Britain’s Secret Weapon, took a room of cheese professionals through the maturing behind Dillon, the Quicke’s Cheddar that won him his third UK Affineur of the Year title. High temperature, high humidity, pushed right to the edge of what can be controlled, and why that kind of affinage turns a good cheese into something you can’t put a normal price on.

After the fair, he visited Carozzi in Valsassina, a region so central to Italian cheese history that the Locatelli, Galbani and Invernizzi families all trace their roots here. Maturation is at the heart of what they do, with their own cheesemaking alongside: washed rinds, goat’s cheeses, and their own specials.

The star of the visit? Dolce Capriziola, a goat’s milk blue so soft it’s served with a spoon. Sweet, gentle veining, a clean goat’s tang, and dangerously easy to finish.

More from the trip to come. 🧀

Perry was part of the B2Cheese World Cheese Capital guest programme, Bergamo, September 2026. Thank you @b2cheese for the invitation.

@thepetitecheese
@tycaws
@cheese_academy
@morgancheeses
@b2cheese
@b2cheesenews
@mouseholeabq
@bergaminvalentina
@michael.belisson
@cheeseandchess101 taken in Bergamo, Italy by @rennetandrind

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14 days ago

🧀 Stamford’s Cheese of the Week - Connage Gouda! 🧀

Gouda - but make it British, or Scottish to be even more precise. Matured over an eight month period, this cheese has the essence of a classic Gouda, with nutty, caramel nuances, but adds an entirely new dimension with fresh grassy pastures and milk hitting the final notes. This is where terroir comes into its own, bringing the Scottish Highlands right into the tasting notes and transforming something familiar into something exceptional.

Available in store and online now.

#rennetandrind #connagegouda #scottishcheese #britishartisancheese taken in Rennet & Rind by @rennetandrind

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a month ago

Rennet & Rind has been awarded the ‘SALSA + Cheese Accreditation’ for another year. 🧀

SALSA + Cheese is the gold standard for food safety and hygiene in artisan cheesemaking - a rigorous independent accreditation set by the Specialist Cheesemakers Association. It’s not handed out lightly, and we’re incredibly proud to receive it year on year.

What does this mean for our customers, it means every cheese that leaves our Cambridge maturing rooms has been produced, handled and matured to the highest possible standards and without compromise.

#rennetandrind #salsaaccreditation #cheesemakersassociation taken in Rennet & Rind by @rennetandrind

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a month ago

🧀 Stamford’s Cheese of the Week - Pavé Cobble! 🧀

Made by White Lake Cheese in Somerset, this gorgeous lactic ewes’ milk cheese is as striking to look at as it is to eat. Its distinctive truncated pyramid shape is rolled in ash, starting life as a silvery grey before developing into a natural rind of greens and blues over time.

The flavour follows a similar journey: sweet cream up front, a gentle tang in the middle, and a clean hint of lemon on the finish. Lovely stuff.

Oh, it was also voted Supreme Champion Cheese in 2017 and it’s been a cracking little number ever since. A title well earned.

Available in the Stamford shop and online.

#rennetandrind #sheepscheese #pavecobble #britishartisancheese taken in Rennet & Rind by @rennetandrind

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a month ago

The weather might let you down this bank holiday weekend. Our cheese won’t.

#rennetandrind #mysterycheesebox #britishartisancheese taken in Rennet & Rind by @rennetandrind

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a month ago

🧀 Stamford’s Cheese of the Week - The Duke! 🧀

Made from the milk of Red Poll cows grazing on clover-rich pastures, The Duke opens with a creamy sweetness, builds into a salty tang, and finishes with a gentle peppery kick - the result of twelve weeks maturing in our Cambridge rooms.

“The Duke is known for being delightfully unpredictable. All the best cheeses are!” - Perry

Available in the Stamford shop and online. 🧀

#rennetandrind #theduke #britishblue #britishabdirishcheese #artisancheese taken in Rennet & Rind by @rennetandrind

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2 months ago

A highly scientific guide to what your drink order really says about you 🧀

We saw a great post over on the @fitzmuseum_uk socials and had to make our own! Let us know if you think we got it spot on!

#yourdrinkyourcheese #britishcheese #artisancheese #rennetandrind taken in Rennet & Rind by @rennetandrind

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2 months ago

🧀 Stamford’s Cheese of the Week - Cropwell Bishop Shropshire Blue! 🧀

Awarded Supreme Champion at the 2016 British Cheese Awards, Shropshire Blue’s is a refreshing change from other Stilton types. It’s deep-orange body, paired with blue veining make for both a wonderful taste and appearance. We unwrap the cheese and place in a semi-high humidity area increasing the accented piquancy to perfection.

Made by @cropwellbishopcreamery and sold in store and online

#rennetandrind #britishcheese #bluecheese #cheeseoftheweek taken in Rennet & Rind by @rennetandrind

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2 months ago

I’m always fascinated by the people behind our local independent businesses.
This week, I sat down with Mark Hulme, owner of Rennet & Rind @rennetandrind in Stamford, to talk about the craft of cheesemongering, the importance of supporting local producers, and what makes a truly great cheese.

It’s a thoughtful conversation with someone who is deeply passionate about his trade and the community he serves.

Watch the full interview here.

With our (me and Simon) sincere thanks and appreciation to Mark for giving up his valuable time on a very busy Saturday, and to Danielle who reached out so this interview could happen 🙏🏻

Rennet & Rind cheesemongers
16 High Street,
Stamford,
PE9 2AL

www.Rennet&Rind.co.uk

#Stamford #RennetAndRind #LocalBusiness #ShopStamford britishcheese taken in Rennet & Rind by @rennetandrind

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2 months ago

🧀 Stamford’s Cheese of the Week - Cornish Kern! 🧀

Its black-waxed rind encases a cheese that is both rich and moreish. A savoury depth balanced with a subtle sweetness. Aged 16 months, the firm, flinty texture gives way to something beautifully complex.

Perry puts it best:

“The most obvious note is nutty sweetness, but once that moves away it’s more like a really well crafted béchamel. A roux - wonderfully floury, buttery.”

Available in the Stamford shop and online. 🧀

@cornish.yarg

#britishcheese #cornishkern #englishcheese taken in Rennet & Rind by @rennetandrind

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3 months ago