Most of us pay homage to fromage, but some of us are wary of the stronger-tasting cheeses. But don't be scared, they won't bite… much! Here's a guide to all the smelly cheeses, and good reasons why not to be afraid of the big bad cheese…
STINKY STILTON
What is it?
English Stilton has a crust on the outside and blue veins radiating from the centre.
What does it taste like?
Stilton has a solid taste like a cheddar, with a metallic bite from the blue vein. Delicious with an apple by day, red wine by night.
Why is it great?
Stilton contains one of the lowest amounts of sodium in cheese and is also rich in calcium.
How do I cook with it?
Melt a knob of butter over a gentle heat and stir in some stilton until melted, then whisk in dash of milk and cream to make a good sauce consistency. Stir into spaghetti and top with bacon.
CREAM-EMBERT
What is it?
A soft cheese from France with a white rind, camembert is made from unpasteurised cow’s milk.
What does it taste like?
Camembert is best served gooey at room temperature and gets stronger as it ages.
Why is it great?
This cheese is high in phosophorus, which is good for your blood and DNA and gives you energy.
How do I cook with it?
Roll chunks of camembert in flour, then egg, then breadcrumbs. Leave to cool in fridge then deep fry in boiling oil until golden. Serve hot with cranberry sauce.
GRRRRUYERE
What is it?
This is a hard, yellow Swiss cheese made from cow’s milk.
What does it taste like?
Although it has a subtle flavour, Gruyere is a distinctively sweet and salty melting cheese, delicious with apple cider and crusty bread.
Why is it great?
Gruyere is rich in protein and calcium but low in sugar.
How do I cook with it?
Rub a non-stick pan with garlic then melt gruyere cheese over a low heat with a glass of white wine, a pinch of nutmeg and a dash of lemon juice until bubbling. Use carrot, apple and crusty bread to dip.
ROCKIN' ROQUEFORT
What is it?
Roquefort is a white, French veined cheese made from sheep’s milk with no rind.
What does it taste like?
This cheese is crumbly, moist and slightly acidic with smokey and salty aftertastes.
Why is it great?
Roquefort is rich in protein and calcium.
How do I cook with it?
Brush puff pastry with milk and bake at 180C until golden, top with caramelised onions, fried bacon bits and Roquefort and bake until cheese melts.
GO GO TALEGGIO
What is it?
An Italian cheese studded with salt crystals, Taleggio is thought to be one of the oldest soft cheeses.
What does it taste like?
Although it smells very strong, Taleggio is actually a mild, fruity cheese.
Why is it great?
Taleggio is high in calcium and Vitamin A.
How do I cook with it?
Follow any risotto recipe, especially any with pumpkin or mushroom. When cooked, stir through a handful of Taleggio until it melts.
YOUR SAY: Which of the smelly cheeses do you most enjoy cooking with? Tell us below!
