Cheese

Cheese-master Michael Day suggests, as some of the month’s best Gallic imports, Reblochon, Bleu d’Auvergne, Cantal and Tomme de Savoie. Hugh Rance, for Britain, recommends Welsh Caerphilly – the one made at Fferm Glyneithinog is particularly good – and new-season English soft cheeses such as Sharpham, Bonchester and Wheatland.