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.

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

There’s truly nothing as delicious and comforting as a molten, melty cheese with bread, whether you’re alone in Ugg Boots or surrounded by friends for a dinner party.

Mix and match your favourite cheeses, or enjoy the ones suggested below. You'll need a fondue set for this recipe.

Traditionally tartiflette is made with a cheese called Reblochon, but we swap it out for Soumaintrain. We can’t get enough of this gooey retro classic, and it’s on high rotation in our households.

These cheesy flatbreads can be whipped up in minutes, and are perfect with sauce as a snack and as a side to lunch or dinner.

“Out and out this is the tastiest cauliflower cheese I’ve had the pleasure of eating. In fact, it could be one of my favourite recipes in the book," says Gill Meller. This is an edited extract from Root, Stem, Leaf, Flower by Gill Meller (Hardie Grant Books, $49.99) and is available where all good books are sold.

"Feel free to leave your mac & cheese plain, top it with herbs, or spike the breadcrumbs with anything from crumbled chorizo or bacon to a little mix of ground coriander and cumin instead. Of course, as it is, this dish is deliciously vegetarian", says Matt Preston. This recipe is from Yummy, Easy, Quick by Matt Preston with photography by Armelle Habib (Plum, $39.99).

"Funnily enough, I discovered this recipe in a pizzeria in Provence and found it stood up really well to Italian pizzas." – Rick Stein

This polenta recipe makes the perfect side dish in spring.

What could be better than loaded four cheese burgers? Well, Merrick Watts, delicious. contributor and director of Grapes of Mirth, has the answer - burgers paired with rosé. "This is an awesome combo dependent on good plonk, like a really dry rosé with little colour," he says.

"A risotto is the ultimate one-pan wonder," says Hayden Quinn.

There's no need to cook the gnocchi separately, making this one-pan, super-quick recipe the perfect answer to a delicious weeknight dinner or easy weekend lunch. With the added attraction of minimal washing up, it's sure to become a favourite.

This easy omelette recipe is the perfect way to use up leftover pork.

"Elvis and I look forward to peach season. I like to bake them with sugar syrup... and use them as a dessert accompaniment," says Ben Milgate, co-founder of Porteño and Bodega.

Using buttermilk in the dough gives the bread a mild fermented flavour, says Silvia Colloca.

“This is the simplest of tarts – free-form and so understanding if you don’t have time to make the pastry yourself, even though this pastry is almost easier than opening a packet. If you go with bought pastry, sprinkle the inside liberally with grated parmesan and press it in.” - Matt Preston. This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.

“Guinness brings depth to this favourite” – Colin Fassnidge

Your typical cream cheese bagel is transformed into a savoury loaf in this recipe.

Think you've had your fill of berry cheesecakes? Think again. This quick and easy recipe by Jamie Oliver is perfect served warm or cold – either way, you won't be able to resist going in for seconds. You'll need a 20cm round, 6cm-deep springform cake pan for this recipe.

This unique macaroni cheese recipe is unlike anything you've ever tried. This is an edited extract from Venetian Republic: Recipes from the Veneto, Adriatic Croatia and the Greek Islands by Nino Zoccali (Murdoch, $49.99).

Welcome to the first episode of Pimp My, our new monthly video series featuring Wazza (aka Warren) Mendes. The rules are simple: Wazza needs to take an existing convenience product and make it better. So for his first challenge we've taken the ubiquitous potato gem and left him to his own devices. Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel from 12pm, here: youtube.com/deliciousaustralia

We've taken the best parts of a ploughman's board and turned it into scones. You’ll need to start this recipe a day ahead to make the relish, and you'll need a 4cm round pastry cutter.

Give your weekend brunch a makeover with these homemade cheese and bacon scones.

Zucchini slice is the perfect savoury snack for spring.

The most luxurious mac 'n' cheese you'll ever make.

The ultimate vegetarian comfort dish.

Love it or hate it, you can’t get much more Aussie than vegemite!

Best served straight from the oven. This is an edited extract from Outdoor Cooking: River Cottage Handbook No.17 by Gill Meller. (Bloomsbury Publishing, $35). Out August 5, 2019

This dish showcases these international cheeses perfectly. We highly recommend it for a cosy winter night in (Netflix optional).