The Petite Cheese

Big Blossom and Tiny Blossom 🥺🌸 Thanks to my lovely cheesy friends for sending me the cutest cheese I have ever laid hands on 🥰 💕 You know you’re obsessed with cheese when you start thinking it’s cute 😂 And yes alp blossom is rolled in alpine flowers and herbs and is tasting delicious at the moment. We have plenty 🌸💕🌸

A series…Cutting into a mature 😂 Takes some force 💪🏼 Keep swiping to see it cracked open 😍
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WHAT IS TEIFI MATURE? 👀
It’s a raw cow’s milk Gouda style cheese, made in West Wales by the Savage-Onstwedder family 🐄 This batch has been aged for 9 months, and has a similar nutty flavour to Comté. Along with savoury beefy notes and a lingering caramel flavour 🤤
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Order for Christmas via web shop or pop in and try some 😋💛🧀

Whilst at the World Cheese Awards, I was lucky enough to meet Joe Schneider, cheese royalty! 👑 Joe and his team make the beautiful raw milk blue called Stichelton 💙 This Thursday, alongside and Joe’s daughter Sabina (who also makes the cheese), I will be doing a live tasting 🥳 Stichelton will be paired with Ice Cider 🧊🍏⬇️
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WHAT IS ICE CIDER? 🤔

Ice cider also known as Ice Wine or Cidre de Glace in French, is the equivalent of Ice Wine; it is a ferment of the juice from frozen apples. As the sugars are super concentrated it produces a higher alcohol content than regular cider. It is also sweeter and a great alternative to dessert wine 😍
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HOW DO I GET INVOLVED? 👀

I still have a few bottles in store and always stock Stichelton, so pop in if you would like to get involved. If you would like to just watch us, I will link the live in my stories on Thursday! 💛
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I can’t wait to try this unexpected pairing 😍🤤🍏🧀

What a grate day!! 😉🥰🧀💛Thanks to my lovely cheese gals for all your hard work, dream team 💪🏼🧀 Feeling very festive…and tired! ✨ It felt like a practice run ready for the Christmas rush, which is only round the corner! 😂🥳 Thanks to Ben from for popping along today - your knowledge is amazing and the customers loved you! ☺️ And lastly, thanks to all you fab customers 💛🧀✨🧀💛

Cheese cake of dreams! 💭🧀 I wonder how much of this I could eat 😱😍 I love to sell quality cheeses from the counter Only the best for all you lovely customers ☺️ Thanks to all the legendary cheese makers for making such delicious cheeses! It’s an honour to sell them 👀💛🧀

Cozy cheeseboard today, showcasing Pitchfork Cheddar 🧀👑 If you know me you’ll know pitchfork has a special place in my cheesy heart 💛 It’s like my comfort cheese ☺️😂 It’s the cheddar that is like no other! 🤩 It featured on my winning board and below are a few facts about it 💛
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🧀 Named after real pitchforks which are used by the makers to mix salt into the curds
🧀 It is made with Holstein friesian and jersey cow’s milk. The jersey milk gives the cheese a smooth, buttery and fudgy texture; an unusual surprise compared to other cheddars 🧈
🧀 It has a delicious beefy, savoury flavour, and I have even tasted a hint of tropical fruit before (depending on what cultures are used in the make) 👀🍍
🧀 I love to pair it with fresh apple, crackers and Perry cider 🍐
🧀 It also goes well with dried pineapple slices 🍍
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I hope this has made you want to try it 🤤 Come and taste some with me 🌿

This deserves its own post 😍🇳🇴 How beautiful is this?! 🤩 You may be wondering…is that fudge on top of that?😳 It’s actually a famous Norwegian brown “whey-cheese” called Brunost, from the mysost family 🤎 It has a distinct fudgy texture and is very sweet with caramel notes 🤤 Personally, I like it in small amounts as it is very rich but when I tried it in ice cream and grated over the top of waffles, omg it was delicious! If you ever get to try it…do! It’s very unusual, an acquired taste, some may say 👀 I bought some back home so I will do a video on it at some point ☺️🇳🇴

📺 Catch me on ITV Wales News tonight!! Chatting all about my time in Norway at the World’s Young Cheesemonger Competition! 🏆🧀💛

I am thrilled to announce that…I won Young Cheesemonger Of The Year 2023! 🏆💛 Well done to all the other competitors, it was a strong competition! ☺️ Thank you to the wonderful team , the amazing judges, and to for the most delicious dinner last night! 💛 Thank you to my rock .taylor117 for being with me every step of the cheesy way 😘 And thank you to everyone who has been so supportive and encouraging to me 🧀 I cannot wait to see what the future holds for me in the cheese world 🥳🧀✨ (also prepare for a Norway spam coming soon 🤩)

Alp Blossom 🌸 The prettiest cheese of them all 🌸 Who’s tried it? 🙋🏼‍♀️ What funky flavours do you get? 👀💕

No Words 😩😍 Baron Bigod 🤤🤤

Can’t wait to tune into the Big Cheese Weekender This Weekend 🥳💛🧀 Hosted by 🧀 If you want to know any information on how to get involved visit the Cheese Academy website! 💛 It’s going to be a fun filled weekend from live market tours to meeting cheese makers 🥳

I can finally reveal that I have been selected to compete in the Young Cheesemonger competition, as one of 6 finalists, from across the world!! 🥳🥳🧀💛 I am thrilled and can’t believe after being in the cheese world for only 2 years, I have been selected !! The competition will take place in Norway at the World Cheese Awards 🇳🇴 I can’t wait 🤩🧀💛 Congratulations to the other 5 finalists ☺️

The look of love 🥰😂 It never gets old cutting into a whole cheese, satisfying and I love it when I come across some unusual imperfections 😍 Can anyone guess what cheese this is? 👀🐑🧀

Just me with a big ol’ lump of Isle Of Mull Cheddar 🏴󠁧󠁢󠁳󠁣󠁴󠁿💪🏼💙 Natural blue vein alert 😍

🎪 Abergavenny Food Festival 2023 🎪 It was definitely a rainy one today but I still thoroughly enjoyed myself 🥳 Here’s a few of my favourite moments of today 💛 It was lovely to see familiar faces! And lots of cheese was purchased don’t worry 🤣🧀

As it’s Back British Farming Day, I thought I would shoutout 5 (of many) different British farmhouse cheeses! 🐄🌾 They are all delicious in their own rights 🤤 And I feel honoured to be able to sell them, alongside all the other British artisan cheeses I stock , knowing that I am helping the farmers and makers across the UK, to continue producing these quality cheeses 🇬🇧 Next time you go to grab a cheap block of cheddar at the supermarket, why not try and search for a small batch made one and do your bit for the British cheese economy? Or go and support your local cheesemonger, who will be happy to help you find the right artisan cheese for you?☺️🧀💛

Bonjour!! 👋🏼🥰 I am back from my trip to Nice 🇫🇷🤩 We did plenty of exploring, eating, visiting beaches and searching for every cheese shop nearby (naturally!) But one of the biggest highlights of the trip had to be coming across a lovely lady in the Old Nice market, who personalises these bags! And this is what I got!! 🎊 Can’t wait to share with you all, what cheeses I brought back! 💛🧀

What’s your favourite blue? 💙🧀 Dol Las Blue available from the counter now! 💙 Catch it whilst you can 👀

Beautiful rinds! Can anyone name any of the cheeses in the photos? 👀💛🧀

How I feel 90% of the time when I’m at work, surrounded by cheese 😃🧀 came in today, which was definitely a reason to smile! I have lots of customers constantly asking for his cheese, even before they featured on channel 4 the other day. And I am really not surprised. Not only does it taste excellent but it is also very special for the following reason 👀 ✨The cheeses are made with 100% Gloucester (rare breed) cow milk which makes it the only “proper” (cheese nerds will understand), double and single Gloucester! Made by skilled hands, using traditional methods, with tasty raw milk 🥛 A very rare cheese, that you must come and try! 😊💛🧀

Sometimes cheeseboards should celebrate and shout about one singular cheese and it’s perfect accompaniments! 🧀 Like this stunning Ragstone, a pasteurised English goat’s cheese log made by Charlie Westhead and the team at , Hereford 🏴󠁧󠁢󠁥󠁮󠁧󠁿 It is a delicious twist on the classic French Saint Maure 🇫🇷 Ragstone is Is hand-ladled and after two to three weeks of being moulded, it develops it’s taste 👅 This specific cheese had a peppery white rind, a smooth creamy texture and a fresh, lemony flavour 🤤 It pairs beautifully with honeyed figs 🍯, fig preserve and spelt crackers 👀 Oh and I love these freshly picked garlic chive flowers with goats cheese too 💜 Give it a try if you haven’t already 🧀💛

Insta VS Reality Cheesemonger Edition 🧀 Swipe to see how I and the counter looked most of today 🤣 Any other mongers feel my pain? 😳 Just kidding, I love it really! 💛🧀
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& yes I re-wrapped that piece of Isle Of Mull, to my usual glass wrap standards okayyy👀💁🏼‍♀️👮🏼‍♀️

Happy Friday! 🧀🥳 We have lots of interesting cheeses in our counter this week 👀⬇️
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Ticklemore, a light and gentle lemony goats cheese made by 🐐A well-deserved Cheese of the week 😍
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Wigmore, a soft, washed-rind sheep’s cheese, made by 🐑- On special offer WAS £3.99/100g NOW £3.59/100g

Last week I had the pleasure of attending the Level 1 WSET course with .wines ⬇️🍷🍇
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Not only was the course thoroughly enjoyable but being set in such a history-rich building, surrounded by artefacts, fascinated me! 🤩😯
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We learnt LOADS! 🤣 Here here is a snippet:
• How wine is made 🍇
• Different grape varieties 🍇
• Main type and styles of wines 🍶
• How to store and serve wine 🍾
• The principles of food and wine pairing 🧀
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This course has made me want to explore the wine world even more 🌎😊🍷 And with my passion for cheese mixed with widening my wine knowledge, exciting things will be coming soon 🥳🤞🏼

One of my favourite things I learnt about eating in Italy is that it’s acceptable to drizzle olive oil on EVERYTHING. They even bring it out to the table 😍 Perhaps the equivalent in the UK to salt and pepper or vinegar? 🤣🫒⬇️
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These were a few of the meals/platters we prepared whilst in Tuscany (obviously cheese was very much a big part)🤤 It’s lovely to see even in the local supermarkets that most of the fresh fruit and vegetables, meats and breads are all made/grown in the region or in Italy 🇮🇹 & it made the difference- it tastes so fresh 😋
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The cheese rolled in hay is a farmhouse pecorino which paired well with Tuscan honey, almonds and hazelnuts 🧀

Ciao 👋🏼 I am back from Tuscany! 🇮🇹 Hope you all haven’t missed me too much? 👀🤣 Check out this beautiful chunk of 30 month old Parmigiano Reggiano 😍 DID YOU KNOW? It does not contain any lactose and galactose so is okay for lactose intolerant people to eat it? That’s a reason to smile 😃 🥳 The absence is a natural consequence of it being aged for a long period of time 🧀
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Over the next week I will be sharing my Tuscan cheese finds with you all. Hope you are all well, and have a wonderful weekend 🧀🌞

It has now been around a year ago since I began my journey with at 🤓🧀 ⬇️
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I can tell you it has opened so many doors to paths I couldn’t even have imagined I’d go down! 👣 It just keeps getting better and better 😊 And that’s what is so cool about the cheese industry; there is always more exciting things to discover 😍
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I am now currently studying level two AOC (yay🥰), in amongst social media and running the counter, which can be quite difficult to juggle sometimes 😅, but it’s fascinating and I would encourage anyone who loves cheese to go for it and broaden your knowledge with 🎉
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The cheese world 🌎 is not only a whole lot bigger than I imagined, but you meet the most lovely encouraging people along the way, who are always happy to help you; whether you’re just starting out or are experienced 🥳🧀💛
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If you have any questions on what course is best for you or any other general questions, OR if you just want a cheesy chat (🤓🧀🤣), feel free to message me! I love hearing from you guys 💛🧀

Craving this right now! 🤤🧀 I used the following cheeses:
-Colston Bassett Stilton 💙
-Comté St Antoine 💛
-Pitchfork Cheddar 🧡
-Alp Blossom 🩷
-Baron Bigod Brie-style 💛

Do you feel like this today? 🫠 I know I do 😂 This drippy delight is Brie De Meaux 😍 Sweet chilli jam is its best friend…well in my opinion 😉 Oh and a glass (or bottle) of champagne/Prosecco pairs perfectly too; rebooting the palate after taking a bite 🧀💛

Just a reminder to always smell cheese before you eat it! 🧀👃🏻Aromas + Flavours = helps you experience the WHOLE cheese 🤌🏼🧀💛

Happy National Cheese Day! 🧀 A very special day for all us curd nerds 🤓 Can anyone name the cheese I’m holding in the photos? 👀
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Hope everyone has a lovely sunny day full of cheese!!! 😍

Mood today 😴🫠🌞 we have been selling lots more Brie (-styles) now the weather has got sunnier 😊 I am loving baron bigod at the moment (one in the picture) as well as délice de Bourgogne, which goes amazing with fresh strawberries! 🍓😍

Camembert De Normandie video coming this weekend! 🇫🇷 What flavours do you get from Camembert de Normandie? 🧐 I got a strong taste of garlic in this specific cheese 🧄🧀

Happy Friday! What’s your favourite blue cheese at the moment? 👀💙🦋🔵🧀

Hello to all my new followers! 👋🏼🧀 I thought I would introduce myself again and tell you all a few things about my cheese journey below. I hope you enjoy exploring the cheese world with me! 🌍🧀🐭
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HOW IT ALL STARTED—-🧀
I’m Lily Morris and my journey with cheese started in January 2022 when my family tasked me with running the new deli & cheese department at our farm shop , in South Wales, UK. At first, I was worried and I didn’t think I would find it that enjoyable as I was more used to the social media side of the business. I had always loved eating cheese but I had never thought of delving into the artisan world of it at all, only knowing supermarket prepacked brands. That was until & Tina came and helped me set up…Their extensive knowledge inspired me and I will forever be thankful for their expertise as from that day on I was inspired to explore the cheese world for myself, and most importantly, try and introduce fine artisan cheeses to the people in my community. Over a year later, I’ve definitely got the cheese bug! I have completed my level 1 and am studying level 2 now 🤩 I am also lucky enough to be ‘s first online ambassador 🥳 I have done a few Cheese and wine events too, and can’t wait to do more over the next year! 🍷😍
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I hope you enjoy following my page as I continue my journey through the weird and wonderful world of cheese. After all, everyday is a school day, there is always something more to learn! 🤓 Maybe one day I may become the grande cheese 😉🤣🧀
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If you have any questions, feel free to message me! I am here to help with all your cheesy queries ☺️🧀

Ragstone is a dream to wrap as well as taste 🤤 It’s a soft, matured goat’s cheese with a dense fudgy core, boasting lactic, lemony flavours 😍Made by Charlie Westhead’s team at Neal’s Yard Creamery 🐐🥛Fresh order coming in tomorrow 🌿

Finally! 🧀💛 I have my hands on some !! 🎉😍 This is a VERY exclusive cheese, being small batch made and made with 100% pure Gloucester cow milk 🐄 The double Gloucester is absolutely stunning. Come and try some with me ! 💛