Morgan Cheesemonger

Ahhhhhh! 1 month until my second book “The Modern Cheeseboard” is released!!! I am so so excited! The book has 40 of my favourite cheese boards, from around the world, including seasonal boards and some serious show stoppers! Plus learn how to pair the perfect cheese board. Wh

For over 20 years, this has been Britain’s boldest blue. 🧡🧀 Blacksticks Blue is handmade in Lancashire, award-winning, and a true autumn cheeseboard staple. The taste? Creamy, fiery, perfectly balanced, bold enough to stand out, smooth enough to keep you coming back. Have you

Chapter 2 begins ✨🤍 Georgie Rose 🤍✨

Handbag essentials: phone, hand cream, cheese knife…..of course! You’ve seen in my fridge, now my bag 👀 Yes I carry a knife in my Chanel….for cheese. Who else would keep a cheese knife in their handbag? 😂🧀

Golden, gooey, perfect for sharing 🧀🥐✨ Baked Camembert wrapped in puff pastry, the ultimate autumn starter. You’ll need: • 1 round Camembert • Chilli jam (or honey) • Nuts + herbs • Puff pastry sheet ✨ Bake until golden and serve with warm bread or crackers for

The kind of salad that makes you forget it’s a salad. 🥗✨ Sweet roasted squash, creamy feta, crispy pecans, and that maple dressing cozy autumn comfort. Full recipe below 👇 I hope you have more luck getting the ingredients in the bowl than we did. 🥗 Autumn Salad • Roasted

Step inside my cheese shop fridge 🧀🇫🇷 Époisses washed in brandy, Langres made for Champagne, Le Petit Berthaut with its cheeky nickname, and L’Affiné au Chablis washed in Burgundy wine. They might smell intense, but the taste is unreal. Which one would you dare to try first?

Is that too much to ask? All I want is some cheese and a little peace. Who's with me? #morgancheese

POV: your husband ruined your cheese fridge aesthetic 🧀 I love Babybel as much as the next person… but not next to the Beaufort. #morgancheese

It looks like it will break immediately….scared to touch it! I LOVE it! #wineglasses #morgancheese

A toy with a story. This little bear isn’t new, it’s pre-loved. Saved from landfill, given a second life, and now bringing joy to my daughter instead of sitting in waste. The is one of the most beautiful charities I’ve come across based in Kentish Town and about to launch at ,

An incredible evening celebrating Ireland’s best farmhouse cheeses 🇮🇪🧀 Sixteen brilliant cheesemakers under one roof, each with their own story, passion, and flavours to match. Loved catching up with my cheese-world friends (and yes, the whiskey cocktails were dangerously

maybe some fruit and crackers too. I’m so good at that one. Who wants to play? 🧀

Sweet, salty, and a little bit boozy ✨this might be the best thing you’ll ever eat with blue cheese. I poached the pears in Amaretto until golden and soft, then served them warm with blue cheese. The flavour hit is unreal, sweet, nutty, and perfectly balanced. Save this for your

Raclette season has officially arrived. Thick slices, bubbling edges, and that perfect Alpine scrape poured over hot potatoes, pickles and salad, the traditional way. We melt it fresh in the shop and sell five different kinds, each with its own flavour and perfect melt. Save

Beautiful clothes. Strong women. Real purpose. This morning I joined x for a launch that meant something, clothes designed for women going through treatment, with £5 from every piece supporting Each piece has discreet zips so you can access your port (where chemotherapy is

Cheeky little burrata moment 🧀 Truffle oil, truffle honey, and Peter’s Yard for dipping. 2 minutes. Pure heaven. Save this for your next night in

Still smiling after Friday night’s Diwali Disco at ✨ Huge love to my gorgeous friend & for hosting the most incredible night, full of colour, laughter, and the best food from Every detail was magic, from the lights to the music to the people. Didn’t want the night to end, just

Whole ricotta. Melted leeks. Parmesan snow. Cheesy, lemony comfort for dark winter evenings. Save this one it’s what cosy tastes like. Comment GNOCCHI below and I’ll DM you the full recipe.

Why are some cheeses bright orange? 👀 It’s not turmeric, pumpkin or food colouring its annatto. A natural dye made from the seeds of the achiote tree, used by cheesemakers for hundreds of years to recreate that golden summer-milk glow. You’ll see it in Red Leicester, coloured