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About Our Site

By: John Rowlinson - Updated: 29 Nov 2010 | comments*Discuss
 
About Our Site

ILoveCheese was formed to offer a unique reference point on cheeses of the world.

No wonder photographers use the word 'cheese' to encourage a smile from their subjects-cheese gives us much to smile about...

ILoveCheese was written for cheese-nibblers everywhere; to appreciate and share information about the wonderful selections of textures, flavours and traditions that surround this glorious food. This website is not a list of cheese types, but a celebration of each individual cheese's uniqueness!

Dedicated to the versatility of cheese-along with suggestions of how to prepare it-as a snack, part of a meal, or as an accompaniment, this website includes (but covers much more than) the basic uses of cheese. With helpful tips on dairy-free, vegan, regional and worldwide cheeses, ILoveCheese unwraps and explores all the contents.

Reliable, up-to-date, information is brought to the readers of this site by like-minded people. No fuss or nonsense; cheese facts, simply served.

What is a mature cheese? Why are some cheeses mouldy? What type of milk is used to make parmesan? Why are there so many different types of cheese, not just in the UK, but all over the world?

Did you know that some cheeses take only a few hours to process yet others take years?

From delicious local fare in traditional ploughman's lunches to sought-after (finely grated or otherwise) celebrity cheeses, ILoveCheese dives into the pantry, milking parlour and selection board of the world's popular nibbles.

Our concern was that there was no single UK resource for interesting features and practical advice on this subject.

Our features and articles are written by experts - who have experience, or a particular interest in this area.

Our Background

ILoveCheese was founded by John Rowlinson, the founder of PtS.

John, through PtS, is involved in a number of ventures including software and property companies. A percentage of revenue from these activities goes towards funding ILoveCheese and a number of similar sites.

Our focus is simply on having experts create the highest quality information possible that is widely read.

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Latest Comments
  • ronnie
    Re: Casu Marzu: World's Most Dangerous Cheese?
    First time i read this i actually thought that before you eat it,maybe,some how you get the maggots out of the…
    11 March 2017
  • Pixee
    Re: Blue Cheese: Roquefort
    Hi Could you let me know when Roquefort cheese was first available in the UK? Many thanks Donna.
    8 January 2017
  • Cheesefancier
    Re: Limburger: The Worlds's Smelliest Cheese?
    Being fond of Limburger, I enjoyed your article. But I doubt it's the smelliest cheese. There's a Gloucestershire…
    22 October 2016
  • unlucky
    Re: Portuguese Cheese Such as Castelo Branco
    could you please give me an idea of cheeses from the azores and where to buy them, I recently stayed in the azores…
    21 October 2016
  • ILoveCheese
    Re: A Guide to Dutch Cheeses
    Liesie - Your Question:How could I buy some Leiden kaas but not dry from where?They took our sources of our Hollandse bakery and our…
    23 September 2015
  • Liesie
    Re: A Guide to Dutch Cheeses
    how could I buy some Leiden kaas but not dry from where? They took our sources of our Hollandse bakery and our Hollandse store away…
    21 September 2015
  • ILoveCheese
    Re: Danish Cheeses
    @Greg. We have this available online from many stockists here in the UK. Home someone can help you with the sourcing it over in the States.
    23 June 2015
  • Greg
    Re: Danish Cheeses
    I share the concern of people looking for Esrom - the richest flavored cheese I know. Wegman's in the Pentagon City area stopped stocking it several…
    18 June 2015
  • ILoveCheese
    Re: Why Serve Port With Cheese?
    @Flamingo. No we've not heard of this. Can any of our readers help?
    20 May 2015
  • Flamingo
    Re: Why Serve Port With Cheese?
    Does anyone know about or where to look for info on.Flamingo cheeses. I'm told they were originally Dutch cheeses shipped in…
    16 May 2015
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