Food FM

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.

David talks Chile with Master of Wine Alistair Cooper, consultant and member of the senior judging committee at the IWSC, who believes innovation is now the driving force in the country with “things changing at a spectacular rate”. David finds out which are the wines, regions and producers you should try. In partnership with the International Wine and Spirit Competition www.iwsc.net - using the best in the world to judge the best in the world.

Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. In the hot seat this week, we have Genevieve Taylor, live fire expert, founder of the Bristol Fire School and renowned food writer; and Chris ‘Chops’ Taylor (no relation) co-founder of Whittle and Flame, the sustainable charcoal maker. We’re hopefully, changing perceptions of when we can and cant cook al fresco, we're learning about distilling charcoal, and the latest must have cook books.

In partnership with Peter’s Yard petersyard.com - Tiny organisms known as microbes - which are too small to be seen without a microscope - play a key part in cheesemaking. We delve into the fascinating world of microbes with Bronwen Percival, co-author of Reinventing the Wheel, and cheese affineur Josh Windsor of Murray’s Cheese, New York City.

In partnership with the International Wine and Spirit Competition www.iwsc.net - using the best in the world to judge the best in the world. To celebrate International Viognier Day, David is joined by Louisa Rose, chief winemaker at Australia’s oldest winery Yalumba, a pioneer who has worked with the variety for thirty years, earning the accolade ‘the Queen of Viognier’.

In partnership with Peter’s Yard petersyard.com - Parmesan, Mozzarella, Gorgonzola – Italy is a land of wonderful cheeses, many of them known around the world. We explore the rich regionality of Italian cheese with Tuscan food writer Giulia Scarpeleggia. Philip Contini of Edinburgh food institution Valvona & Crolla shares his insights into the role Italian delis played in introducing Italian cheeses to the British public and Mario Olianas tells us why he is making pecorino cheese in Yorkshire.

In partnership with the International Wine and Spirit Competition www.iwsc.net - using the best in the world to judge the best in the world. David is joined by Club Oenologique spirits columnist, author and IWSC spirits judging committee member, Joel Harrison, to talk about what makes Cognac so special, from its terroir, to barrel ageing, blending and beyond, into cocktails.

Caroline Kenyon explores the world of seaweed and tea - in Scotland. Keith Paterson of Shore Seaweed and Susie Walker Munro of The Tea Gardens of Scotland share their stories of creating exciting new products and challenging preconceptions of taste

Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. We’re joined by Ben Tish, Chef director of Cubbitt House, which includes the newly opened Princess Royal in Notting Hill – and Helen Graham executive chef of Bubala – Spitalfields and soon to be Portland St to discuss the pros and cons of restaurant and pub life and the marvel of Mediterranean and Middle Eastern ingredients.

In partnership with Peter’s Yard petersyard.com - Spring is in the air! We talk to cheesemaker Martin Gott about his acclaimed St James, a seasonal, washed rind, ewe’s milk cheese. Cheesemaker Anthony Heard of Kupros Dairy tells us about a special, cheese-based, Cypriot Easter treat and food writer Ren Behan discusses Polish cheeses and Easter cheesecake.