Cheese #03

Cheese is the magazine of culture. Celebrating the journeys, traditions, and people in the timeless world of cheese. 

In this issue: 

How good cheese begins with grass, the pop culture iconography of Emmental, a political and cultural deep dive into halloumi, Britain's supermarket staple comes at a price, what seperates kesong puti from queso fesco? If a cheese is "local" does it automatically mean it's good? Plus! a curated playlist to accompany a grilled cheese sandwich.

London, UK; 17x24cm; 96 pages, Semi-annual