In partnership with Peter’s Yard petersyard.com - There is a long tradition of adding flavours to cheese by adding herbs, spices or smoking them. Cheesemakers Catherine Mead of Lynher Dairies, talks about the use of nettle leaves as a wrapping for Yarg and how the leaves affect the flavour of the cheese. Dan Bliss, Cheese Buyer for Paxton and Whitfield, talks us through the addition of flavours – from truffles to more unusual flavours. Dutch affineur Betty Koster of La Fromagerie Amuse tells us of the history of adding spices to cheeses in the Netherlands.