These include Brie, blue, Gorgonzola, Roquefort, Stilton and Camembert. The mold used to make these cheeses is safe to eat.

Slowly bring the milk and clove to boiling point. Meanwhile discard the rind from the cheese and chop the rest into roughly 1 cm/½ inch cubes. Add to the milk and stir over a gentle heat until ...

working your way through via a washed rind cheese such as Stinking Bishop, a hard cheese such as cheddar, and finally the blue cheeses – perhaps a stilton, which are the strongest. Think also ...