All Things Food and Cooking

Cambozola, a blue cheese for people who 'don't like blue cheese'. As someone who loves blue cheese, Cambozola is really good. It's mild, creamy, fantastic mouthfeel. It's like how Thai Massaman curry works for people who think Thai curries are too strong. I've never met anyone who doesn't like it.

Beaufort, the king of French cheese. Same family of alpine cheeses as Gruyère, fantastic. A firm cheese that is nutty and buttery.

Crottin de Chavignol, a goat cheese that ranges from mild when fresh through to aged, when it smells like a gym sock left under a chicken coop in August. Just sublime in all its variations.

Roaring Forties Blue, from a small island in Australia. Get it while you can, they were bought by a multinational (gfy Saputo) , tried to sell it, and are now shutting it down. All the cheeses from King Island Dairy are good, the blue is really a standout though.

Paski Sir, Pag Cheese. Firm sheep's milk cheese from a wind blasted island in Croatia. The sheep forage on grasses and herbs like sage, oregano, and thyme, amongst many others. A firm cheese that is great out of hand, or in cooked dishes. In Autumn during truffle season it's the cheese you grate over your fresh pasta with truffle cream.