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Articles, countries, wines, cheese, breads and local beers
Supporting content appears after recipes so people can still discover guides, drinks, pairings and country pages without burying the dishes.
Abondance
A mountain cheese from Haute-Savoie with a supple paste and hazelnut notes.
Appenzeller
A Swiss washed-rind cheese rubbed with a secret herbal brine.
Beaufort
A noble Alpine cheese known for its concave wheel and deep mountain flavour.
Bitto
A Valtellina alpine cheese capable of very long ageing.
Bleu d'Auvergne
A strong cow’s milk blue from Auvergne with a creamy paste.
Bleu des Causses
A cow’s milk blue matured in limestone caves near Roquefort country.
Boursin
A flavoured soft cheese style popular for spreading and cooking.
Burrata
A pouch of mozzarella filled with cream and stracciatella curds.
Caciocavallo
A pear-shaped southern Italian cheese traditionally hung in pairs to mature.
Cantal
One of France’s oldest cheeses, ranging from young and milky to aged and sharp.
Chaource
A soft bloomy-rind cheese with a rich creamy centre.
Danablu
A Danish blue cheese with strong salty bite.
Durrus
A handmade Irish washed-rind cheese from West Cork.
Emmental
A large-holed Swiss cheese with a mild, nutty flavour.
Époisses
A famously aromatic Burgundian cheese washed with local marc.
Fontina
An Alpine Italian cheese prized for melting into fonduta.
Fourme d'Ambert
One of France’s gentler blue cheeses, cylindrical and creamy.
Gorgonzola Dolce
The softer, sweeter style of Gorgonzola with gentle blue veining.