Cheddar

Rich, nutty and distinctly sharp.

As it ages, it moves from creamy and mild to a complex, tangy profile with a lingering savoury finish.

Cheddars with age often develop tiny, crunchy crystals that pop with saltiness.

Calcium for strong bones and teeth, and vitamin A for the immune system. Cheddar is fermented, so your gut's already done some of the work breaking down the proteins. That means it's easier to digest for many than straight milk.

Look for 'vintage' or 'extra mature' labels if you want a crumbly texture and punchy flavour.

Avoid anything labelled as 'processed cheddar' or 'sandwich slices' unless you're after a rubbery texture that won't melt properly.

A good cheddar should feel firm and look slightly matte, not shiny or oily.

Keep it wrapped tightly in wax paper or parchment, then a layer of cling film.

This lets the cheese breathe without drying out or absorbing the 'fridge smell'.

If a small spot of surface mould appears on a hard block of cheddar, you can usually just hack it off. The rest of the block is still perfectly fine to eat.

The ultimate all-rounder.

It melts beautifully into sauces, gratins and toasties.

Grating it yourself is always better than buying pre-shredded packs, which are often coated in potato starch that messes with the melt.

It also provides a sharp contrast when served with fruit like apples or grapes.