“Serve this one when you’re settling in to watch a good movie or a big game. It’s a show-stopper dip in itself.” – Ellie and Sam Studd.

“Fromage fort (which translates literally to ‘strong cheese’) is a traditional French recipe. Historically, it was made from a mixture of cheese odds and ends mashed together in a ceramic pot with whey, milk or broth and left to ferment. Once the desired stank profile had developed and the cheesy mush had expanded to double the size, a fortified wine was added to stop or slow the fermentation. As you can imagine, it was often an acquired taste. Thankfully, we have a modern recipe that is not quite as offensive on the nose. There are no strict rules regarding fromage fort, but it is best to stick to the cheeses and tastes you like.” – Ellie and Sam Studd

“This dip relies on quality manchego, otherwise it risks tasting bitter or gamey. We use El Esparto Manchego, but any hard Spanish cheese can be used, as long as it isn’t too aged and bitey.”  – Ellie and Sam Studd. This dip is best eaten on the day it’s made.

“The thing that makes this so impressive is that you’re serving a whole loaf of good-quality sourdough instead of a pre-packaged, store-bought soggy baguette. The hasselback cutting technique stops the butter from seeping out and encourages the garlic to further infuse the bread, without burning. We’ve been known to sneakily add mozzarella in between some of the slits for a surprise cheesy hit.”

“A twizzle of puffed pastry with cheese – a totally primo party starter, circa 1985! These take two seconds to make. We mix and match our cheese toppings for this recipe – it’s great for using up those offcuts that are skulking at the back of the fridge.” – Ellie and Sam Studd

“This classic and winning combo of salty and sweet is a no-fuss dessert. The fig jam can be replaced with grilled fresh figs.”

“This makes a sexy side or could be moved to brunch or antipasto hour, if you wanted. Buttered sourdough as a shovel and for mopping is mandatory.”

Potato and cheese – could anything be more comforting? Set aside a day for Ellie and Sam Studd’s indulgent recipe uniting the two, featuring a luscious French cheese.

Ellie and Sam Studd sing the praises of an artisan Australian cheese that’s everything it’s washed up to be. It’s also a star ingredient in this cheesy, herby spiced cider damper.

"This easy cheesy tossed lasagne is your answer to calls for simple and delicious rustic meals at home," says Ellie Studd.

A cheese that flourishes any which way it’s used is a winner for Ellie and Sam Studd. Here, they bake a Normandy camembert in a sourdough loaf.

Ellie and Sam Studd serve up a next-level burger starring the flavour-packed Mediterranean cheese. Bow down to this big bite.

An enigmatic cheese, Taleggio makes its presence known with a pungent, meaty aroma while it actually has a pleasantly mild, buttery and elegant flavour.

Resident cheese experts Ellie and Sam Studd put an all-Aussie marinated curd to good use in a Greek inspired pastry thats perfect for any lunch or dinner table.

For Ellie and Sam Studd, kefalotyri is a go-to cheese – for snacks, soirees and salad days. The Greek favourite is the star of this saganaki dish, and you’ll want a slice of the action.