Curd processor: recipes for British cheeses | Hugh Fearnley-Whittingstall

You could eat a different British cheese every day of the year, and never be disappointed

It's mind-boggling how we use one basic foodstuff – milk – to produce everything from the crystalline rock face of a slab of parmesan to the silken ooze of a velvet-rinded vacherin. Cheese is perhaps the best example we have of the way the alchemy of time, place and technique can transform ingredients in a thousand ways; of how food is often the ultimate expression of tradition, environment and culture.

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