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Choosing a jam for a cheese board isn’t about impressing anyone with a pretty label, Often overlooked and criminally underrated. Yes, we're talking about the jam on your next cheese board. The good news is it's not make or break but it is the difference between a good or great experience. The key to choosing a jam for a cheese board isn't the pretty label accompanying it; it's about what works on the plate for the palette. Cheese is rich, salty, and sometimes sharp, and jam offers a delicious, sweet contrast.

Soft cheeses come in a variety of textures and flavours, making them incredibly versatile in the kitchen and on the cheeseboard! In this guide, we’re taking a look at the types of soft cheese, how to use them in everyday cooking, and the best pairings to truly indulge. Whether you’re a seasoned cheese connoisseur, or just curious to try something new, there’s a soft cheese for everyone!

Artificial Intelligence (AI) can be the perfect tool to help you find delicious cheese recipes. Whether you're trying to showcase your favorite cheeses or find a use for leftover bits you’re not sure what to do with, AI can deliver recipes tailored perfectly to your needs. Here’s how AI can help you with all things cheese!

I can't tell you how many times I've had clients sheepishly admit they're still eating cheese despite being lactose intolerant. "I know I shouldn't, but I just can't give up my cheddar," they confess, expecting me to scold them. The good news? I often get to surprise them with a fact that changes everything: not all cheese contains significant amounts of lactose!

We’ve compiled a practical guide to Spain’s most iconic cheeses and the best local wines to pair with them. From bold blues to creamy spoonable sheep’s milk, here’s what to pour with each bite. If you are lucky enough, try a tasting tour in Spain to enjoy these amazing pairings!

Student life usually means tight budgets, fast food, and deadlines. Between instant noodles and cafeteria meals, it’s easy to forget food can be fun—and even handmade. That’s where cheese-making comes in. It’s hands-on, a bit like science, and the best part? You get to eat the results.