With over 750 varieties to choose from, chefs have never had it better when it comes to creating a cheeseboard. Instead of the sorry selection of yesteryear which didn’t go further than blocks of industrially produced cheddar, red Leicester, Stilton and perhaps something studded with cranberries, we now have access to artisan ewe’s milk, bloomy wheels, waxed truckles and deep-veined blues. There are so many, in fact, that restaurants are often able to source their entire cheese selection from within their own county.
But if forced to choose, which varieties would Britain’s Michelin-starred chefs pick? Does cheddar reign supreme, or are the newer, modern cheeses being devoured behind closed kitchen doors? Hear what ten dairy-obsessed Great British Chefs had to say on the matter, and plan your next cheeseboard accordingly.