Cheese is a truly international food and endless in its iterations. One of the things we love about our job is that even after years in the industry, we’re still learning about new (and sometimes very old) cheese-making techniques and discovering a variety of amazing flavours and textures.

This month, we’re sharing a dish that marries some of our favourite cheeses together. The first of these is La Couronne Comté, from the Franche- Comté region in France. Each wheel is crafted from milk from Montbéliard cows and then matured in a fort under the mountains. This comté has a sublime caramel sweetness and nutty texture.

Next up is the kefalotyri from Central Greece. Kefalotyri (commonly known as saganaki) is made from the traditional combination of seasonal goat’s and ewe’s milk. The Greeks’ answer to haloumi, this melty cheese has a rich, moist texture and delicious savoury finish.

Finally, we have English clothbound cheddar, handmade in the rolling green hills of the West Country and carefully matured traditionally under cloth. The result is a classic firm cheddar with an evocative flavour, an earthy aroma and a lingering tang.

Storing and selecting
Store all your cheese in the vegetable compartment of your fridge. Cheese is ‘alive’ with cultures, so definitely forego enclosing it in suffocating plastic wrap; instead, store it in wax paper, to allow it to continue to breathe. If eating these cheeses as they are (ie, without cooking them), they are at their best served at room temperature.

See here for Ellie and Sam’s Wanderlust Mac ‘N’ Cheese.