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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.
Bleu d'Auvergne
A strong cow’s milk blue from Auvergne with a creamy paste.
Bleu des Causses
A cow’s milk blue matured in limestone caves near Roquefort country.
Boursin
A flavoured soft cheese style popular for spreading and cooking.
Cabrales
A powerful Asturian blue cheese matured in mountain caves.
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.
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.
Danablu
A Danish blue cheese with strong salty bite.
Double Gloucester
A smooth, rich English cheese traditionally made with full-cream milk.
Fourme d'Ambert
One of France’s gentler blue cheeses, cylindrical and creamy.
Fromage Blanc
A fresh French cultured cheese similar to quark or fromage frais.
Fromage Frais
A fresh, lightly tangy dairy cheese used in sweet and savoury dishes.
Gorgonzola Dolce
The softer, sweeter style of Gorgonzola with gentle blue veining.
Gorgonzola Piccante
A firmer, stronger Gorgonzola with a peppery blue bite.
Labneh
A thick strained yoghurt cheese served as a dip or spread.
Mascarpone
A rich Italian cream cheese famous for tiramisu and luxurious sauces.
Requeijão
A creamy Brazilian cheese spread often eaten at breakfast or used in cooking.