The saltiest cheese of them all! Sometimes the benchmark for cheese is whether you can gnaw it straight from the block while gazing blearily into your fridge. Feta does not meet this benchmark, but luckily it’s perfect with black olives in a Greek salad, or even with cubed watermelon
Ooh, Wensleydale. Made in Yorkshire since 1150, this cheese is crumbly and chalky and sometimes has a few cranberries stuck in it at Christmas-time. It does have a habit of falling off the cracker before you can get it in your mouth, though.
Mould has never tasted so good. It’s creamy and blue (although really it’s green - it gets its marbling from a spore called Penicillium glaucum). It’s wonderful in pasta, on pizza, with figs, in a salad with pears, or any damn way you please.
Tangy and blue, Roquefort was apparently first mentioned in literature by Pliny the Elder in AD 79. It’s made with sheep’s milk, and matured in caves in the south of France. Incomparable in a quiche (and meets the straight-from-the-fridge test, although in small doses). (c) 2016 buzzfeed.com (Wilder,2016)