The art of cheesemaking has been around for thousands of years – the history of cheese is rich with beautiful stories of provenance, tradition, technique, skill, flavour and much more. 

For Chef, Colin Wood, you could call it a hobby or, more accurately, a fledgling addiction. His cheesemaking journey started as a way of trying to deal with the stress, intensity and demands of working in professional kitchens; learning and teaching himself something new allowed him to slow down, be creative and think about food differently.

Styling- Lucy Tweed

Client- Hardie Grant Books