Cheese Louise

02/10/2026

The People’s Cheese is back and I’ll be back at the Railway Arms on the Thursday 15th October for an evening tasting 4 of this year’s most exciting British cheeses! The Railway Arms

Not only that but we will be casting our votes that will be included in the final national count towards the crowning of The People’s cheese 2026 👑🧀.

Tickets are £15 per person and are limited based on the capacity of the venue. Ticket price includes a plate of the 4 cheeses and pairing accompaniment’s, and a raffle ticket to win from a selection of cheese and TripleFFF prizes.

Drinks to be purchased separately on the night.

Come on your own or bring friends!

For tickets email;
[email protected]

OR purchase over the counter at Cheese! Louise OR from the bar at The Railway Arms.

It’s guaranteed a fun filled cheesey night. 🙌🏼🇬🇧🧀

23/09/2026

Sparkenhoe Red Leicester is handmade on the Clarke family’s farm in Leicestershire , using milk from their own herd and traditional clothbinding.

At 4 - 6 months, it’s smooth, mellow and beautifully balanced, with gentle savoury and nutty flavours.

Give it longer to mature and at 12 months becomes Sparkenhoe Mature then Vintage at 14-24 months — firmer, richer and more powerful, with a deeper nuttiness, a subtle tang and a slightly crystalline texture.

Which one would you select from the counter? 💁🏼‍♀️
💛🇬🇧🧀

19/09/2026

My top tasting tip for the weekend.🧀

Bidlea Blue from Burt’s Cheese is their take on a traditional Cheshire — made with milk from Bidlea Dairy’s own herd, then given a wonderfully blue twist. The cheese is wrapped in vine leaves that have been soaked in local Gwatkins c***r.

It has a dense yet creamy texture, with a bright, gently tangy flavour and plenty of buttery richness. Pair it with Eastgate Larder’s Medlar Spiced Chutney, whose fruity sweetness and warming spice balance the cheese beautifully.

Two brilliant British producers in one very delicious mouthful!

Pop in and try the pairing for yourself this weekend. 💁🏼‍♀️

15/09/2026

Cheesemaking: part craft, part science. 🧀🔬

It’s fascinating (and slightly mind boggling) just how much science sits behind the craft of cheesemaking.

Before Julie Cheyney begins making cheese each morning, she examines the milk under a microscope, checking its quality and understanding the raw ingredient she’ll be working with that day.

Because milk is never simply milk. Its composition shifts with the seasons, the animals’ diet and countless other small variables. A skilled cheesemaker must recognise those changes and know how to respond.

Julie is one of Britain’s most accomplished cheesemakers, creating two different cheeses from the same wonderfully fresh milk: the soft, delicate St Jude and its washed-rind sibling, the gloriously characterful St Cera.

So, while we might think of cheesemaking as a traditional craft, there’s also an incredible amount of science, precision and careful decision-making behind every batch—with a very talented cheesemaker bringing it all together. ✨

04/09/2026

CHEESE OF THE WEEK 🧀

This week’s pick is Cheesemaker’s Special from Alsop & Walker in East Sussex.

Matured for a minimum of 10 months, it’s rich and creamy with caramel undertones, plenty of depth and those delicious little crunchy crystals that only come with careful ageing.

A proper crowd-pleaser—and definitely one for lovers of a good mature cheese!

Enjoy on its own or pair with Garlic Farm fig and apple chutney. 🍎

Pop in for a taste and let me know what you think 💛.

02/09/2026

I spend a LOT of time talking about cheese (funnily enough! 🧀) and there are certain things I hear again and again ..

So I thought it was time for a little cheese myth-busting.

Here are 5 things you might not know about cheese 👀



-education

29/08/2026

The cheese counter is full and the shelves are fully stocked with everything you need for a tasty bank holiday weekend!

Open until 4pm.

If I don’t see you have a lovely weekend everyone! 🧀🥖🧀🍅🧀🥪

26/08/2026

When your EHO visit gives you a comment on your inspection sheet of ‘very well run’ it’s like being back in school. 👩‍🏫👏😬

Always nice to be recognised that things are in order. 😅

⭐️⭐️⭐️⭐️⭐️ for the second time 🙌🏼.

03/07/2026

📍Where to find Cheese! Louise this July…

July is looking wonderfully busy and I’d love to see as many of you as possible while I’m out and about! 🧀💚

Here’s where you’ll find me this month:

🗓️ Saturday 4th – Bourne Show
🗓️ Saturday 11th – Medstead Fete
🗓️ Saturday 19th – Bentley Fete
🗓️ Saturday 25th – Alton B**r Bash

If you’re visiting any of these fantastic local events, do come and say hello. I’ll have a delicious selection of British artisan cheeses, perfect picnic treats, and plenty of recommendations to help you discover your next favourite cheese.

And if you can’t make it to an event, don’t worry… the shop will be open as usual throughout July, so you can always pop in and see us at 15 High Street, Alton.

Thank you, as always, for supporting local businesses. Every visit, every purchase and every recommendation really does make a difference. I can’t wait to see you this month! 🧀✨

23/06/2026