The Cheese Bar

The Cheese Bar Championing British Cheese. Championing British Cheese!
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29/09/2026

Ever heard of Pasta Filata? 🧀

Nope, not a type of pasta. It’s a cheesemaking technique used to create that wonderfully stretchy texture you find in cheeses like mozzarella. Hero explains all.

It also means impressive cheese pulls — exactly why we use Mozzarella in our Jalapeño Croquettes.

SPICY AND NAUGHTY.

27/09/2026

Next up in the blind cheese tasting hot seat: Ryen 🧀

After Mathew casually smashed 3/3, the bar was set annoyingly high. So, how well does Ryen know her British and Irish cheese?

Roll the tape!

23/09/2026

Spicy pork meatballs. Proper tomato sauce. Loads of cheese. 🌶️

George talks us through how we make one of the RIND favourites — our spicy pork meatballs with San Marzano tomato sauce and Courtyard Dairy cheese.

Go on then, who’s ordering these for the table?

21/09/2026

Episode 6: The idea behind Pick & Cheese!

Mathew takes us back to where the idea for Pick & Cheese came from, and how a slightly ridiculous idea became the world’s first cheese conveyor belt restaurant.

An idea we’re sure you’ll agree is pure genius.

05/09/2026

We wondered: how well do our team REALLY know their cheese? 🧀

Could they tell their Tunworth from their Clothbound Cheddar completely blindfolded?

Fast forward and, naturally, we didn’t actually have a blindfold. So blue roll to the rescue.

First up: Mathew, our founder and World Cheese Awards judge. No pressure, then.

Annoyingly, he made it look VERY easy.

How well would you fare?

26/08/2026

The perfect cheese pull doesn't happen by accident!

Ever wondered why some cheeses melt beautifully while others... don't?

is here to explain what makes the perfect melting cheese, and what’s the secret to our classic Cheddar and Onion grilled cheese.

Over to you

22/08/2026

Episode 5: How I accidentally became a World Cheese Awards judge.

Ten years ago, becoming a judge at the World Cheese Awards wasn't on Mathew's bingo card.

It all started with a conversation with his friend , cheese educator, journalist and co-author of The Cheese Life.

Fast forward ten years, and he's still lucky enough to judge some of the world's greatest cheeses alongside experts from across the globe. This November, they're off to Andalusia for the next World Cheese Awards.

Roll the tape...

12/08/2026

How do you get aboard The Cheese Barge?

Here's the quickest route from Paddington Station to our 96ft floating temple to cheese.

Save this for your next visit. đź‘€

09/08/2026

Forget job titles... these are the details that really matter!

Our team at Rind team have spoken.

Got a "Who's most likely to..." question for the team? Drop it in the comments and we’ll ask it next time.

02/08/2026

Sara's here to introduce one of her favourite dishes from our new summer menu at The Cheese Barge.

It's a simple one, but it's all about that cloud-like halloumi from .

Finished with British honey, fresh oregano and lemon zest, it's the perfect balance of salty, sweet and squeaky.

29/07/2026

Cheese curds.

If you've been to The Cheese Barge, you've probably tucked into these little beauties. But what exactly are cheese curds?

They're fresh, squeaky, wonderfully addictive... and is here to explain why.

Over to .

18/07/2026

Our new summer menu has landed at The Cheese Barge.

Think cloud-like halloumi from , drizzled with British honey, oregano and lemon. Creamy burrata served with heirloom tomatoes and pepper salsa. And for pudding? Our take on strawberries and cream, made with 's incredible mascarpone.

It's fresh, it's seasonal, and it's all about championing brilliant cheesemakers.

See you on the Paddington Riviera.

16/07/2026

Episode 4: The three cheeses we've been championing since day one. 🧀

Over the last 12 years, we've had the joy of putting hundreds of brilliant cheeses on our menus, championing incredible producers from the Highlands of Scotland to the coast of Cornwall.

Some have come, some have gone. But these three have never left.

Meet the OGs: , and . Three producers we've been proud to champion since the very beginning.

Roll the tape…

🚨NEWSFLASH 🚨There are only three more Fondue Thursdays of the winter season! That means three more chances to indulge in...
13/03/2025

🚨NEWSFLASH 🚨
There are only three more Fondue Thursdays of the winter season! That means three more chances to indulge in the ultimate pots of molten deliciousness. đź«•

Don’t miss out, join us in Paddington or Camden every Thursday evening until the end of March.

50% OFF PIZZA. Every Monday at Rind.It’s not easy tempting people out the house on a Monday, however it does seem like c...
10/03/2025

50% OFF PIZZA. Every Monday at Rind.

It’s not easy tempting people out the house on a Monday, however it does seem like cheap pizza does the trick. Each and every Monday, full size pizzas are half price all day long.

See you there. 🍕

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