Philip Wilton and Keith Sides seemed to sweep through CUFOS like a mini Tottenham whirlwind with their selection of artisan cheeses for us to sample. We heard about real milk versus supermarket milk (no prizes for guessing which Wildes uses!), and many of us had flashbacks to school milk when we tasted the unhomogenised milke which goes into Wildes Cheeses. Despite a very entertaining presentation from Philip, we were all eager to try the cheeses. Yum. Loads of flavour and texture made with obvious passion.