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Digital Subscriptions > delicious. Magazine > August 2019 > “Their cheeky banter put the ‘blue’ in blue cheese”

“Their cheeky banter put the ‘blue’ in blue cheese”

THE COOKERY SCHOOL

WHERE Wildes Cheese, 33 Queen Street, Tottenham, London N17; wildescheese.co.uk THE COURSE Cheesemaking, £135 (10am to 4.30pm; includes lunch, tea and a lot of cheese to take home)

THE SETTING

Wildes Cheese is on a small industrial estate in north London. If this doesn’t shout ‘rural idyll’, rest assured that the urban setting conceals a quite magnificent cathedral of cheesemaking. The business was started in 2012 by Philip Wilton and his partner Keith Sides, after Philip was made redundant from his management consulting job. The two still head up this award-winning cheesemaking outfit.

WHAT’S THE CLASS LIKE?

Phil and Keith love a disco soundtrack, and enjoy putting the ‘blue’ in blue cheese with their cheeky, somewhat sweary banter.

You don’t need any prior experience to enjoy a day here. The course takes place in the dairy itself, so it’s not built for comfort, but there’s ample opportunity to sit down, chat and ask questions via plentiful coffee and biscuit stops. Keith produced several of their creations for us to sample, including londonshire, a glorious punchy puddle you could scoop up with a spoon. We also spent time handling and tasting cheeses at various stages of development.

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About delicious. Magazine

Our August issue will ensure you get the most out of summer: there’s our garden party guide (it involves pizzas), food to keep you cool, brilliant BBQ dishes and sunny Mediterranean recipes. Star chefs John Whaite, Theo Randall and David Gingell are on hand to help and you can win a holiday to Jamaica! Plus you can join Delia in celebrating 50 years of food writing – it’ll be a historic night of food and chat. Get delicious. now for the best summer ever…