This issue looks at a very global approach to cheese, with stories from in the global south and outside of the west - including cheese being made in Thailand and Japan, a story on cheese smuggling, and Indonesia's obsession with cheese toppings, even on sweet pancakes.

There is an in-depth conversation about pairing cheese and whisky takes place across multiple timezones between our Editor-in-Chief, a whiskey maker and a cheesemonger.

It also delves into the magazine founder's favourite animal, the cow and how these majestic beasts have featured in art across the world, from cave paintings till now.