One of Britain's best known cheese writers and teachers, Patrick has interviewed the world's best cheesemakers, maturers and cheesemongers, writing extensively on the subject for national newspapers and magazines, and appearing on BBC Radio 4's The Food Programme. His first book, The Philosophy of Cheese, published by the British Library, takes readers on a cheese odyssey, exploring 8,000 years of dairy history, from Feta’s relation to ancient faiths and the influence of monks on Munster to the rise of Roquefort and the global trade of Gouda. His second book, The Cheese Life, is co-written with cheese restaurateur Mathew Carver and celebrates the artisan cheese revolution sweeping the globe. It's packed with gloriously gooey recipes and inventive cheeseboards, plus insights into how cheese is made, killer drinks matches and interviews with the people that work on the front line. Patrick hosts regular cheese tastings and talks, and teaches the Academy of Cheese qualification. He is also a judge at the World Cheese Awards and the co-founder of the Big Cheese Weekender festival.
