In partnership with Peter’s Yard petersyard.com - ‘Fresh cheeses’ are the babies of the cheese world. The term is used to describe cheeses which haven’t formed a rind. It’s a family of cheeses that ranges in texture from soft cream cheese to cheeses such as feta, which are brined giving them a firmer texture. I talk to fresh cheese maker Tim Homewood of Homewood Cheeses, Turkish food writer and cookery teacher Ozlem Warren tells me of the delights of Turkey’s beyaz peynir, discuss cream cheese, bagels and cheesecake with chef and food writer Denise Phillips and Italian food writer Giulia Scarpeleggia gives me an insight into mascarpone and how it’s used to make that famous Italian dessert tiramisu.

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