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Cooking guides, articles, countries, wines, cheese, breads and local beers
Practical component guides sit alongside articles, drinks, pairings and country pages, while complete meals remain easy to find.
American Cheese
A processed cheese style designed for smooth, consistent melting.
Bleu d'Auvergne
A strong cow’s milk blue from Auvergne with a creamy paste.
Boursin
A flavoured soft cheese style popular for spreading and cooking.
Brie de Meaux
The classic French Brie, prized for its creamy paste and deep mushroom aroma.
Brillat-Savarin
A luxurious triple-cream cheese named after the gastronome Brillat-Savarin.
Burrata
A pouch of mozzarella filled with cream and stracciatella curds.
Butterkäse
A mild German cheese prized for its buttery texture and easy melting.
Camembert de Normandie
A Normandy soft cheese with a stronger aroma and earthier flavour than many Bries.
Cashel Blue
An Irish farmhouse blue with creamy texture and balanced blue flavour.
Catupiry
A famous Brazilian creamy cheese brand/style used widely in savoury fillings.
Chaource
A soft bloomy-rind cheese with a rich creamy centre.
Cheddar
A classic British cheese ranging from mild and creamy to mature, sharp and crumbly, depending on age.
Cornish Blue
A modern British blue cheese with a softer, sweeter profile than Stilton.
Cream Cheese
A fresh spreadable cheese used in both sweet and savoury American cooking.
Danablu
A Danish blue cheese with strong salty bite.
Double Gloucester
A smooth, rich English cheese traditionally made with full-cream milk.
Époisses
A famously aromatic Burgundian cheese washed with local marc.
Feta
Greece’s famous brined cheese, traditionally made mostly from sheep’s milk.