Stilton, blue
Blue Stilton cheese has over 300 years of tradition flowing through its blue veins. The making of Stilton cheese is protected, which means the “king of cheeses” can only be made in Nottinghamshire, Leicestershire or Derbyshire, …
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Shropshire Blue
This cheese is based on the recipe for Stilton but with annatto to give it its attractive orange colour. Invented in Scotland, Shropshire Blue is milder than Stilton, but equally creamy in texture and its streaks of blue stand out again…
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Rotolo
This is essentially a pasta roll or roulade, the name is Italian for 'small wheel'. Overlapping sheets of fresh pasta are topped with a filling, then rolled up in a clean tea towel to form a sausage shape. The parcel is then secured at ea…
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Emmenthal
Swiss Emmenthal is made from unpasteurised milk and matured for 4 to 10 months. This smooth textured, distinctly sweet cheese is famous for it’s holes. Try it in Apple-caramelised crepes with shaved Emmenthal and fresh fi…
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5 summery ways with cheese and preserves
Easy eating is the maxim of summertime. Like cheese and preserves, for example. They’re a hit on their own but even better added to salads, burgers, sarmies and a host of other yummy treats, says Hannah Lewry.