There is nothing better than a good full bodied red wine and a deliciously fragrant cheese to enjoy on a cold lazy evening in front of the crackling fire surrounded by good company. I’m a cheese fanatic and love them creamy, pungent and runny! Stinking Bishop, Vacherin Montd’Or, Époisses and Oxford Isis are the kind of cheeses that I like.

However it can be an embarrassing time carrying them home. It happened to me once, when without regard I bought some weird and wonderful smelly cheeses in London and then had to make my way home on the train. Well all I need to say is that I had the seat all to myself for the whole journey. It was a bit of an embarrassing situation however once I tucked in this was soon forgotten as the pleasure and enjoyment took over.

There are plenty of cheese shops around but only a few that are run with passion and plenty of’ ‘cheesy’ knowledge. Two of my favourties cheesy establishments in London are Paxton and Whitfield and La Fromagerie. They both stock a wide selection of cheeses from mainland Europe and the United Kingdom. They are definitely the people in the know and are super passionate about cheese. They both have maturing rooms and dedicated cheese mongers who turn the cheeses daily and they would not release any products for sale unless they are absolutely perfect.

We consume a lot of cheese at home. I love cooking with it and sometimes it’s the perfect partner in crime when I’m simply in the need of doing nothing but relaxing and nibbling something savoury.

My mother used to have this thing about having bread in the house as she always says that if there is not a fresh loaf of bread in the bread bin, then there is no food to eat. I feel the same about cheese. My fridge can be bare but if I have some cheese, then I have food and I can create a wonderful filling and nutritious meal, a strange superstition!?

Serving cheese as an actual course sometimes is an after thought and some people might think that placing some cheese from the fridge on a plate with a few “tuc” crackers from the cupboard is a problem solved. Well I feel strongly about giving it plenty of thought. Planning the perfect cheese course to compliment your meal is not to be taken lightly. It’s important to choose the right accompaniments for your chosen cheese. Letting the cheese breathe and come to room temperature is another element in serving the perfect cheese course. Award-winning author Fiona Beckett wrote this wonderful book Fiona Beckett’s Cheese Course in which she tells you how to serve and enjoy all the various cheeses.

I think that the way a cheese course is put together says a million words about a host. For example if you plate the individual slithers of cheese, it could mean that the host is either in a rush to get rid of you or they are counting the pennies.If there is plenty of cheese and is presented on sharing plates it means that the host wants their guests to mingle, chat and be relaxed for hours to come.

Well then there is the debate about when to serve the cheese, before the pudding or after. My personal preference is after the pudding as I like to ponder over the cheese, relax and nibble at leisure.