Learn in a day: cheesemaking with Wildes Cheese
Columns
The ancient craft of cheesemaking is a lot more complex - and even transcendental - than it seems. Zoe Williams finds her whey
Zoe Williams
Club Oenologique contributor
Zoe Williams is a columnist for the Guardian, ambling into food and drink when the worlds of politics and feminism become too vexing. She was named Restaurant Reviewer of the year in 2014 for her work in the Sunday Telegraph; it sounds like a long time ago, but still counts.
