The world of cheese – join Patrick McGuigan on a journey of discovery
Patrick McGuigan is one of Europe’s leading cheese experts. As an author, teacher and juror of the World Cheese Awards, he knows the diversity and culture of cheese better than almost anyone else. In this interview, he explains why cheese is more than just a foodstuff, how it can be experienced with all five senses – and what trends are shaping the international world of cheese.
Cheese as cultural heritage
For Patrick McGuigan, cheese is much more than just a simple pleasure. “Cheese is one of humanity’s oldest foods – we made cheese before we could even write,” McGuigan explains. Each style tells its own story: about the landscapes, traditions and people who have handed down their craft for generations.
The British author’s passion began with a special moment: a buffalo mozzarella from Naples that was “so different from the industrial version of my childhood.” He writes books, teaches at the Academy of Cheese and assesses cheese at international competitions.
The right way to taste cheese
Experiencing cheese with intention involves seeing, feeling, smelling and tasting. A cheese’s smell in particular reveals a lot – about its maturity, production method and origin.
It’s also worthwhile to break off a piece instead of cutting it; this releases fine aromas that would otherwise remain hidden on smooth cut surfaces.
Perfect combinations and surprising pairings
Cheese and wine are a classic – but the world of possible pairings is much bigger.
Sparkling wines such as champagne almost always work well, as their acidity and effervescence refresh the palate. Balance is important: mild cheeses prefer light accompaniments, while strong cheeses go well with full-bodied drinks.
Fancy some surprisingly good pairings?
- Époisses and sherry
- Goat’s cheese and green tea
- Cheddar and cider
- Parmigiano Reggiano and Lambrusco
A good rule of thumb: “what grows together goes together” – if they come from the same region, it’s often a great match.
How to enjoy with all five senses
- See: At first glance, you can already learn a lot – the colour, holes and rind provide information about the maturity, type of milk and character of the cheese.
- Touch: Touching and breaking reveals the play between textures – aromas are released that would remain hidden after mere cutting.
- Hear: The sound of the cutting or breaking – from the delicate cracking to the soft rustling of the rind – also provides an indication of the maturity and texture.
- Smell: The fragrance reveals origin, production method and maturity – often before the first bite has been taken.
- Taste: The fine nuances unfold on the tongue – from mild and creamy to spicy and a long-lasting aftertaste.
Say cheese!
Visiting Kaltbach – a special place
A special highlight for McGuigan was his visit to the Kaltbach sandstone caves. The intersection of natural climate, traditional craftsmanship and collaboration with small family businesses still impresses him to this day.
His favourite cheese? Gruyère – a complex cheese with sweet, salty and savoury notes, from caramel and broth to nut and fruit flavours. McGuigan recommends pairing with Pinot Noir, Gamay or strong Belgian beers – or for the brave: fresh pineapple or a drizzle of honey.
Where the world of cheese is headed
Internationally, there is a lot going on around sustainability, sourcing and animal welfare. At the same time, there is growing interest in intense flavours and cheeses that can be used in a variety of ways – on their own or in cooking.
But despite all the trends, the essence of cheese remains timeless. “Cheese brings people together – whether at the dining table or in major competitions,” says McGuigan. That’s where his special magic lies.
Patrick McGuigan’s an Carlos Yescas new book
One Cheese to Rule Them All by Patrick McGuigan and Carlos Yescas, published by Murdoch Books (2025).
In their new book, McGuigan and Yescas open the doors to the World Cheese Awards. They share encounters, memorable cheese moments and the stories behind some of the world’s finest cheeses – a must‑read for all cheese lovers.
Here's the link to their book: One Cheese to Rule Them All.
