250g Raw Cheddar

Almost every cheddar on the supermarket shelf is made from pasteurised milk. Pasteurisation kills off the natural enzymes and bacteria that give traditional cheese its depth of flavour. What you get is a cheese that tastes like the shape of cheddar without the substance.

Raw cheddar tastes different because it's still alive. The flavour develops as it ages — sharp at the edge, slightly nutty in the middle, with a crumbly texture that softens on the tongue. If you've only eaten supermarket cheddar, this will taste like a different food.

How to use it

• On its own: with an apple and a piece of dark rye. That's a real snack.
• Grated over anything hot: pasta, baked potato, scrambled eggs. It melts differently to processed cheddar — slower, richer.
• On a cheese board: with figs, a spoon of honey, and something briny like olives or capers.
• Grilled cheese sandwich: butter the bread on the outside, low heat, be patient. This is the cheese it was invented for.