France may be synonymous with fromage, but the terroir of our green and pleasant land gives rise to all manner of magnificent varieties of our own, declares Tom Parker Bowles, who picks his favourites

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A world-beating Blue Stilton, crafted on a farm in Leicestershire, tastes so good that it even eclipses Roquefort, according to its French master cheesemaker

I read recently that scientists allegedly agree that there is no increase in extreme weather events and conditions. If that’s so, the journals I checked must not yet have got the memo. The German Helm

Life at the Royal Agricultural University in Cirencester is as jolly as ever after 180 years, but the diverse degrees on offer reflect the challenges of 21st-century farming. Kate Green charts a history of seismic change for the industry and Mary Skipwith talks to students past and present