Blue brie
This cheese blends the softness of brie with gentle blue veining.
- Bake and serving warm
- Melt into flatbreads or toasties
- Add richness to pasta dishes
Brie
Brie is mild with a creamy centre.
- Bake whole and scoop onto bread
- Melt into toasties with ham or chicken
- Stir into pasta or risotto for richness
Camembert
Camembert has a deeper savoury flavour and a stronger aroma than brie.
- Bake and serve warm
- Melt over potatoes or vegetables
- Pair with apple or pear in savoury dishes
Cheddar
Good old cheddar can be mild and creamy or sharp and crumbly, depending on how long it's been aged.
- Make toasties, burgers, cheesy corn waffles and grilled sandwiches
- Grate into pasta bakes, pies and savoury muffins
- Add bite to mashed potato, soups and sauces
Cheshire
Cheshire breaks apart easily and brings a sharp, salty bite.
- Crumble into salads
- Add to savoury tarts
- Mix into mashed potato
Colby
Colby is softer and milder than cheddar with a slightly sweet edge.
- Great for sandwiches and wraps and nachos, tacos and baked potatoes
- Mix into omelettes or scrambled eggs and quick bakes
Danish blue
Danish blue is smooth but powerful, with a clean, salty finish.
- Sauces and dressings
- Melt into pasta dishes
- Crumble over roasted vegetables
- Try Super tasty blue cheese and onion tarts
Double Gloucester
This cheese is firm but creamy, with a rounded flavour that melts nicely.
- Toasties and grilled sandwiches
- Savoury baking
- Add body to cheese sauces
Edam
Edam is mild with a subtle nutty flavour and a firm texture.
- Sandwiches and lunchbox snacks
- Cube or grate into salads or pasta dishes
- Melt into quiches and bakes
Emmental
Emmental is lighter and slightly sweeter than Gruyère.
- Melts and toasted sandwiches
- Savoury baking
- Add subtle flavour to cheese sauces
Feta
Feta adds contrast and punch rather than melt.
- Salads and roasted vegetables
- Omelettes, fritters and savoury pastries
- Toss through pasta with olive oil and herbs
- Try Watermelon, Feta & Mint Salad or Baked ricotta tart with chorizo, feta and leek
Fontina
Fontina melts evenly and brings a rich but balanced flavour.
- Cheese sauces and fondues
- Melt into pasta bakes
- Toasted sandwiches and melts
- Pair with mushrooms or spinach
Gouda
Young gouda is mild and creamy, while aged gouda becomes firmer and more complex.
- Toasted sandwiches and burgers
- Wraps or salads
- Add to macaroni cheese for a silky texture
Gorgonzola
Gorgonzola is rich and soft with blue flavour that's more mellow than sharp.
- Melt into sauces, pasta or risotto
- Stir into mashed potato
- Pair with mushrooms or spinach
Gruyère
Gruyère melts into a smooth, velvety texture and brings depth without sharpness.
- Cheese sauces, soups and gratins
- Quiches and savoury tarts
- Toasted sandwiches
Halloumi
Halloumi browns beautifully without melting.
- Pan-frying or grill
- Add to salads, wraps and burgers
- Serve as a meat-free main
- Try Haloumi and sweetcorn vegetable fritters
Havarti
Havarti has a creamy texture with a mild tang.
- Grilled cheese sandwiches
- Layer into burgers or wraps
- Add to eggs and savoury toast
Jarlsberg
Jarlsberg melts smoothly and works well in warm dishes.
- Toasties and melts
- Cheese sauces and savoury bakes
- Pair with ham, mushrooms or onions
Lancashire
Lancashire is softer and more delicate than cheddar with a gentle tang.
- Melt into mashed potato
- Use in pies and savoury pastries
- Toasted sandwiches
Maasdam
Maasdam looks a bit like Swiss cheese but tastes softer and slightly sweeter. It melts smoothly without overpowering other ingredients.
- Toasted sandwiches and melts
- Cheese sauces that need a gentle flavour
- Pair with ham or chicken in wraps
Mozzarella
Fresh mozzarella is soft and milky, while block mozzarella is designed for melt and stretch.
- Pizza, lasagne and parmigiana
- Stuffed chicken and meatballs
- Add to toasties for that for a classic cheese pull
- Try Chicken, Cheese, and Bacon Stuffed Cob Loaf or Eggplant Rollatini
Parmesan
Parmesan is salty, intensely savoury and best used sparingly.
- Grate over pasta, risotto and soups
- Mix into breadcrumbs
- Add depth to sauces and bakes
Pecorino
Pecorino brings a bold, punchy flavour.
- Grate over pasta and vegetables
- Add bite to salads
- Use in savoury baking
Red Leicester
Red Leicester has a gentle, slightly sweet flavour and a crumbly texture that melts well without becoming greasy.
- Grate over pasta bakes and roasted vegetables
- Add colour and flavour to toasties
- Mix into savoury scones
Stilton
Stilton is firm with a strong, savoury bite.
- Crumble into salads
- Add small amounts to sauces
- Pair with nuts or roasted vegetables
Taleggio
Taleggio has a strong aroma but a smooth, gentle flavour when melted.
- Melt into pasta or risotto
- Add to pizza or flatbreads
- Pair with mushrooms or leafy greens
Wensleydale
Wensleydale is bright and crumbly with a clean finish.
- Crumble into salads
- Add contrast to savoury baking
- Pair with roast vegetables
- Eat with Christmas cake – a Yorkshire tradition
Here are a few cheesy recipes to get you started:
Cheese/dairy products are generally higher in fat and salt, so enjoying them in moderation is recommended as part of a balanced diet.
