A creamy cheese from the Dauphine near Lyon, St Marcellin is made from cow’s milk and is a soft cheese usually sold in terracotta pots. The best ones are orange with a lemony taste and nutty aroma and we’ve tracked these down for you. They say St Marcellin should be chewed for a long time […]
Not unlike Emmentaler, this yellow-golden cheese from Norway has a subtle and slightly nutty, mildly salty flavour and is Gouda-like in its consistency. The ideal buffet cheese, Jarlsberg is becoming increasingly popular and can be found in American, Australian and even Japanese food shops.