A festive homage to the fromage… Nothing says Christmas like cheese, so in a sequel to Ros’s insect-eating special she goes for something a little more festive. Cheesemonger Ned Palmer of the Cheese Tasting Company joins her in the studio to chew over Britain’s long history of dairy production, what constituted the “metropolitan elite” cheeses of the 18th century, why a little blue mould goes a long way… plus a live tasting from his festive dinner table. “We've been making cheese for 6,000 years. We've got lots to be proud of.” “Philadelphia is the most authentic cheese in the world.” “Eating this cheddar is like licking the cool stone of an old country church.” “This cheese is even older than COVID…” “We were at war with the French when Stilton and Port became trendy.” The cheeses that Ned and Ros tried were: Edmund Tew. Made by Dave Holton and his team in Kent. Unpasteurised cow’s milk, animal rennet. Baron Bigod. Made by Jonny Crickmore and his team in Norfolk, England. Unpasteurised cow’s milk, animal rennet. Westcombe Cheddar. Made by Tom Calver and his team in Somerset, England. Unpasteurised cow’s milk, animal rennet. Stichelton. Made by Joe Schneider and his team in Nottinghamshire, England. Unpasteurised cow’s milk, animal rennet. Support your local cheesemongers by buying these cheeses here: England: Neal’s Yard Dairy, The Courtyard Dairy and The Fine Cheese Co Wales: The Welsh Cheese Company Scotland: I.J. Mellis Northern Ireland: Indie Füde Ireland: Sheridan’s Cheesemongers Written and presented by Ros Taylor. Assistant producers: Jacob Archbold and Jelena Sofronijevic. Audio production by Robin Leebrun. Music by Kenny Dickinson. Group Editor: Andrew Harrison. THE BUNKER is a Podmasters Production Learn more about your ad choices. Visit podcastchoices.com/adchoices