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From crumblings of Isle of Wight blue to salty halloumi croutons, here’s how to get the best from your fromage
These days, some incredible cheeses are produced in the UK.
That wasn’t the case when I was growing up. Back then, it was mainly cheddar, Stilton, and locally produced Blue Vinney, which was unpasteurised and made in small quantities.
If you wanted something different, your options were limited to brie, camembert, French goat’s cheese or, of course, Kraft cheese slices and Babybel.
There are now more than 700 cheeses produced in the UK, and having judged the World Cheese Awards a couple of times, I’ve been proud to see the UK and Ireland competing with the best cheese-makers in the world – and winning.
Here are some easy, creative ideas for how to use our best varieties.
English