Cheese

This month sees the last of the previous year’s soft British cheeses, such as Bonchester and Sharpham, and late-summer vintages of hard English cheeses such as Appleby Cheshire are eating well with four or five months maturation behind them. Some Stiltons are now in better condition than they would have been before Christmas. French varieties to look out for include Boudard de Neufchâtel, Bresse Bleu, Cantal, Chaource, Explorateur, Pont l’Evêque, Roquefort and Vâcherin Mont d’Or.