All cheeses have unique characteristics but there are a few points to bear in mind when deciding which to cook with. Generally I find I use fresh cheeses more in summer for light dishes and desserts and in winter harder cheeses, which add warmth and depth of flavour. Hard cheeses such as Parmesan, Cheddar and Gruyère are the most popular for cooking. Their good melting qualities make them ideal for sauces, pasta and gratins. Blue cheeses lend real depth of flavour to dishes, and pungent ones such as Roquefort should be added sparingly. Soft rinded cheeses such as Brie and Camembert types are not often used in cooking because their large proportion of rind makes them wasteful. However, they are delicious melted on top of soups or bread and can also be grilled or baked whole. Goat’s cheeses are increasingly popular and are very versatile - try them in salads, pizzas, sauces, stuffings and even desserts.