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Emma Young - The Cheese Explorer

@thecheeseexplorer

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Exploring the 🌍 through cheese
🧀 Artisan cheese • Food culture • Travel
📚Author | Educator | Consultant
📍 Londoner, frequently found in Paris & Cassis

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Throw back to Wilderness Festival last weekend where I was there chatting all things French cow’s milk cheese with Sopexa & CNIEL. The amazing @richard.heald.photo has excelled himself once again - all photos are his. @wildernesshq was a joyous day filled with a LOT of cheese, chats and merriment. What a pleasure to join @andioliver @miquitaoliver @matt.tebbutt and @cocktail.carmen on the @stirringitup podcast too!Tomorrow I will be at the Craft Beer Festival chatting cheese and beer for two days before bouncing back out to France on Sunday.Check my linktree for the festivals I will be at in Septemberrrr 🧀 ❤️ .....#cheese #fromage #kase #ost #formaggio #formatge #kaas #queso #thecheeseexplorer #wildernessfestival #cheeseexpert #cheesespecialist by @thecheeseexplorer

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This summer, cheese expert @emma_thecheeseexplorer joined us in the heart of London for a blind cheese tasting! 🧀 Curious passers-by were invited to put their taste buds to the test and identify 3 of our iconic Normandy cheeses: Camembert, Mimolette and Pont-l’Évêque. With Emma sharing her expertise,our cheese tasters discovered the diversity and unique character of our cheeses-from nutty and caramel notes to smooth, creamy or crunchy textures. Their reactions said it all!🤤 #cheese #isignysaintemère #normandy #morrisons #tesco #marksandspencer #waitrose #ocado #booths by @thecheeseexplorer

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‘The Cheese Wheel’ is out in the wild! Head to the link in my bio to get yours! .....#cheese #fromage #kase #ost #thecheeseexplorer #thecheesewheel #cheesebook by @thecheeseexplorer

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3 years ago

Wrapping bootcamp today for a wonderful group of new cheesemongers at @londonepicerie today❤️ cannot wait for tomorrow!#thecheeseexplorer #cheesetraining #cheeseeducation #cheesemonger by @thecheeseexplorer

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Have you ever eaten a piece of cheese and thought…’this would be even better if it had maggots in it’? 🪱 Sardinia’s rotten, maggots-filled Casu Marzu has been dubbed ‘the most dangerous cheese in the world’. ☠️ It’s officially banned but @thecheeseexplorer managed to get her hands on some, and tried it so we don’t have to. Read about her experience in Issue 04 of Wedge. 🧀 Buy individual copies at Waitrose or on Newsstand, but for the best value, subscribe at wedge-mag.com. Worldwide shipping available! 🌎 #wedge #wedgemag #cheese #daredevil #casumarzu by @thecheeseexplorer

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Beyond excited to see my baby girl Brigitte tomorrow. Cheese loving chicken. by @thecheeseexplorer

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13 days ago

Stunning cheeses from the South. I recently had the immense pleasure of visiting a Banon Fermier producer who, alongside this magnificent cheese that I will talk about more later, makes a range of lactics which made my heart smile. Contrary to belief, lactics are not the easiest cheese. In terms of cheesemake, yes, they involve the least intervention, however the gestures in production and affinage thereafter are so nuanced that it shows incredible skill to get the texture and flavour correct.These are not only correct, they are elegant, refined, giving a deserved nod to the 100% Provençal goats milk without being overly animal.Also look how stunningly bloody beautiful they are.....#cheese #fromage #thecheeseexplorer #provence #goatscheese by @thecheeseexplorer

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Rove goats in the Luberon ❤️ Being in the South of France a lot now has many advantages - being closer to friends who make outstanding cheese being one.Today I won’t be very present online but later this week I want to share with you some wonderful moments visiting producers of Rove lactic goat’s cheeses, Brousse du Rove AOP and Banon AOP.....#thecheeseexplorer #cheese #rovegoats #provence by @thecheeseexplorer

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19 days ago

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20 days ago

Which hat do I wear tonight. I am a serial hat collector and now I can’t choose! Many cheese related options available. Let me know! by @thecheeseexplorer

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23 days ago

Social media trends… but make it cheesy!My happy place, the tunnel at @monsformation by @thecheeseexplorer

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Morning and happy Monday, folks!Please see here a few highlights from teaching affinage at @monsformation last week. I’ve popped up the first round of dates for 2027 on my website - get in touch for more details!Each day we do a sensory analysis training, to put into practise our evaluation skills and to get comfortable with cheese vocabulary and to observe the outcomes from specific affinage techniques. As well as general sensory analysis tastings we do a few vertical tastings to clearly demonstrate the difference Affinage makes over time. We spend three half days hands on with the Mons affinage team. We help them with their daily jobs - a few highlights in the next few photos. Firstly, receiving in baby cheeses. The earlier you receive cheese, the more impact you can have on its affinage journey. Each cheese is unboxed, assessed and placed into a new crate when it arrives. Some cheeses like this Coeur de Berger have herbs added which is a meticulous process, but it has to be done at the caves, not at the cheesemakers. We assist the affineurs in assessing the evolution of cheeses in the sechoir to decide whether they need a bit more time or whether they are ready to move to the next stage. After learning about key moulds and yeasts, we see them in action on different cheeses throughout the week, understanding more about why they are there and what they are doing. It’s important to control surface flora, in this case to manage and limit what is growing……and in this case, to fix the surface flora that we have encouraged to grow. Washing cheeses is an art and a real skill, transforming a young cheese with potential, to a cheese which has been well cared for and developed in its flavour evolution. In different caves we see different types of cheese, once again observing moulds we have learned about.All cheeses need to be managed throughout their affinage journey and not simply left alone. Next door to the caves lies one of the Mons Cheese production sites to put cheeses into context. …and finally, the holy grail - visiting the ultimate affinage environment, the Mons Tunnel in Ambierle! by @thecheeseexplorer

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