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Glorious cheese recipes

The rise and rise of boutique cheesemakers in the past 20 years has led to a greater range and better quality of cheese.

By Lauraine Jacobs In Recipes

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11th August, 2012
The supermarket cheese section has become a nightmare to navigate. The layout defies me, as the abundant cheeses are displayed by variety, brand or package size. Then, just when I think I’ve mastered it, someone changes everything around. When recipes call for 60g or 150g of a certain cheese, the pre-packaging means I’m often forced to buy a far larger piece than I need. Oh for one of those “serve-over” cheese counters you see in specialist stores where cheese is cut to order by an expert who tells you what cheese is at its best and offers advice on the right one for your recipe. The ...

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