“AD” – Why is this here?

For anyone who has been wondering what has become of the old Park Street car park in Cambridge, the building has now been demolished and replaced with a new concept hotel: Oscar’s by Wilde Aparthotels. This chain is well known for hybrid of modern apartments and traditional hotel-style services.

While that’s all well and good, what about the food? Last night, they hosted an exclusive cheese and wine evening, showcasing a curated selection of superb British cheeses. I was delighted to be invited, along with a selection of other hand-picked guests, for the experience.

Perry Wakeman

The event was hosted by Perry Wakeman, ‘Chief of Cheese’ and CEO at the Papworth-based Rennet & Rind, already well-known for their popular mystery cheese boxes.

Perry’s reputation precedes him. As an award-winning artisan cheese affinieur and a driving force behind British cheese on the global stage, his CV is remarkable. Distinguished as ‘Affineur of the Year’ three years in a row, he also serves as a highly respected judge at the World Cheese Awards. He is, quite simply, an authoritative and knowledgeable source on all things cheese.

Knowledge and experience are one thing, but running a successful cheese and wine event requires more. Luckily, Perry has a friendly and relaxed attitude which immediately put his guests at ease. This approach ensured we could enjoy the evening without fear of the pretension that can sometimes be associated with the cheese world. It felt less like a formal affair and more like a group of friends chatting away at a dining-room table.

The Atmosphere

Unlike many other cheese nights, this one was held in the reception area of Oscar’s, giving it a familiar, living-room vibe. I much preferred this to being in a pub or restaurant, as it felt quieter, more intimate, and truly comfortable. Eating cheese and drinking wine from an armchair felt just like being at home with the only thing missing was a dog under my feet!

The Cheese

We were given a selection of five cheeses to try.

1. Yarlington

Gloucestershire Pasteurised Holstein Friesians & Shorthorn Cows Soft Washed

(R&R Maturing Rooms 8 85-90%).

Bathed in Tom Oliver’s cider and matured in whisky barrels for added depth. Yarligton is a wash-rind cheese with fruity, smoky, and spicy notes, balanced by a bittersweet tang. As it ages the cider wash bring our flavours of green apple, oak, and gently spice. Yarlington’s complexity makes it truly standout British cheese.

2. Yoredale Wendslydale

Yorkshire Unpasteurised Holstein Cows Crumbly R&R (Maturing Rooms 10° 90%)

Turned and Brushed Once a Week Additionally Aged for Four Weeks.

Yoredale Wensleydale is a traditional cow milk cheese with a natural rind. It offers a lemony yoghurty tang upfront, followed by earthy mushroomy notes and a smooth creamy texture. Unlike crumbly-counterparts Yoredale structure is softer and sticker, creating a delightful mauthfeel and a unique memorable flavour profile.

3. Brightwell Ash

PENCRUG, CARMARTHENSHIRE, WALES. Pasteurised Goat Soft/Mousse-like.

Brightwell Ash, ripened goats cheese, matures for 21 days to develop its creamy texture and hazelnut-citrus notes. Made by Norton and Yarrow Cheese, it showcases their commitment to sustainability. Crafted from Anglo-nubian goats grazing on wildflower meadows, this cheese offers exceptional flavour with a delicate, nuanced complexity.

4. Quickes Alpen-cheddar

Devon/Bavaria Pasteurised Brown Swiss Cow Firm.

(R&R Maturing Rooms 12 92% RH) Washed and turned once a week.

Alpen Cheddar is a true rarity, surprising even seasoned cheesemongers with its unique flavour profile. Sweet and nutty with roasted meat, fresh berry and herbal undertones, it offers a symphony of complexity. Its layered taste, combined with makes it a memorable discovery for cheese enthusiasts looking for something exceptional.

5. Stichelton

Nottinghamshire | Unpasteurised

Cows | Blue

A proper raw milk blue. Rich, savoury and full of depth, without the metallic bite you sometimes get in other blues. The texture is creamy and open, with gentle blue veining that adds just enough spice. Flavours of buttered toast, nuts and a bit of earth. Always mellow, never overpowering. One of the best examples of traditional British blue done right. No gimmicks. Just excellent milk and careful work.

Personal favourites

The Yarlington absolutely blew me away. This soft cheese is like a British version of brie, yet with a complex, slightly smoky, and fruity flavour that was simply divine. To call it soft was an understatement, as it was easily spreadable with minimal effort. This may be one of the best cheeses I have had in a long time, and I was immediately looking up how to order more on the way home.

The Stichelton, an unpasteurised blue cheese from Nottinghamshire, truly grabbed my attention. It delivered a punchy flavour and unparalleled depth. Its crumbly yet creamy texture made it a well-rounded and complete example of what I want from a blue cheese.

Overcoming mould demons

I know I am not alone when it comes to a mild fear of mouldy cheese. It is a stigma that comes from years of food-hygiene courses and my mum telling me off for trying to eat out of date bread. It is a hard mental hurdle to undo, especially with goat cheese, which Brits can be funny with at the best of times, but I was determined to give it a go with the Brightwell Ash! After all, I wouldn’t want to embarrass myself in front of a titan of British cheese. My trust was well placed as I found it to be a surprisingly complex cheese that wasn’t as pungent and overpowering as I had assumed. In fact, I even went back for seconds! I left the evening having conquered a demon and with a new experience under my belt.

The humbling of Gromit

Wensleydale is an iconic cheese, often seen on British cheese boards fused with cranberry. I learned that this fruit-fusion is, in fact, a bastardisation of the iconic cheese – Wensleydale is naturally fruity and is not supposed to be served with fruit inside. While this purer, more authentic execution was interesting, I found it less to my liking, mostly due to the harder, almost stiff, texture. Despite this, learning these sorts of facts is exactly why I love coming to these events; it arms you with interesting conversation starters over the Christmas dining table!

The Wine

Being a cheese and wine night, each cheese was paired with a carefully selected wine – a mix of both white and red. While I didn’t get a chance to try every one, here are two of my personal highlights:

• ​Domäne Wachau, Grüner Veltliner Federspiel Dürnstein: An excellent Austrian white wine.
• Josh Cellars, Reserve Paso Robles Cabernet Sauvignon 2022: A dry yet bold American red with hints of oak and vanilla.

Did you know?

Babybell cheese is the most widely consumed artisan cheese in the world.

Yes, seriously 🤣

Another interesting fact I learned from this evening was when many artisan cheese goes wrong, it is frequently shipped off to Babybell and melted into their Edam style cheese. So technically, when you are savouring your lunch time babybell at work, think about all the quality cheese that was used to make it.

A cheese night that broke the mould

After visiting numerous cheese events in and around Cambridge, I can safely say that this was my favourite experience. The comfortable and relaxed surroundings of Oscar’s offered the ideal location for a cheese night that felt homely and warm.

​Perry himself was knowledgeable, full of interesting anecdotes, and approachable enough to make you feel confident asking any question, no matter your experience level. The cheeses were sublime, with two of them already marked down for my Christmas meal.

​Keep an eye out for Rennet & Rind events in the future because if you love cheese, British or otherwise, you won’t want to miss these original selections. If you cannot wait, order one of their mystery boxes!

Thanks for reading