Manchego, Gruyere and Gouda are the best varieties to use
What did they expect her to do with that?
Highly processed foods with added amounts of fat and refined carbohydrates were ‘most associated with addictive-like behaviour’
He was screaming 'F*ck, bastard, sh*t' and eating a whole wheel of cheese
What kind of cheese do you think you would make?
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Yet another dubious equation – describing a recipe for a beloved late-night snack – has left some mathematicians unimpressed
Serves 4-6 or more as snacks
Brighton comedy troupe The Noise Next Door aren't just five handsome dudes in smart ties - they're also improv comedians par excellence. We asked them a few questions ahead of their appearance at this year's Latitude festival.
Makes about half a litre
Twenty million kilograms of cheddar is a lot of cheese – enough to make roughly 200 million slices of cheese on toast, for one.
The new pontiff broke with plenty of traditions at his first press conference
Whether you're hankering for some Stinking Bishop or partial to a slice of Cornish Yarg, home-grown varieties are causing a stink...
Manufacturer has been quietly remaking its bestselling lines with authentic British ingredients, upsetting some vegetarians
Pitts-Tucker is in charge of assessing all the cheese made by Davidstow, the largest cheddar producer in the UK. He grades each cheese on body (firmness), texture (feel) and flavour (style and strength level). He works most often with the Cathedral City brand, eating around 500 chunks of 500 different cheese blocks each week.