Eat cheese like a pro

<p>In this episode of In Good Taste, I sit down with cheese explorer and consultant <strong>Emma Young</strong>, author of <em>The Cheese Wheel</em>, to unpack how to buy, store, serve and eat cheese like a pro — from Christmas cheeseboards to weekday fridge raids.</p><p>We get into what actually makes a <em>good</em> cheese, how to navigate intimidating counters, and the big myth about lactose intolerance and cheese that blows everyone’s mind.</p><p><strong>What we cover:</strong><br>• What makes a great cheese: good milk, happy animals and why “happy cows give good milk”<br>• Cheesemonger vs supermarket: how to shop smarter and find the good stuff<br>• Cheese has seasons too: goats, sheep and the long, gooey joy of Mont d’Or<br>• How to build the perfect cheeseboard — Emma’s simple formula<br>• Texture and toppings: mixing soft, hard and blue with nuts, fruit, chutney, crisps (yes, really) and even chocolate<br>• Storing cheese properly at home: wax paper vs cling film, veg drawer tactics and the truth about Tupperware<br>• Fruit <em>in</em> cheese: when it works and when it’s just a cover<br>• Big life changing myths, busted<br>• Emma’s desert-island cheeses: Stilton, soft and oozy favourites and the “chubby baby” tommes</p><p><br></p><p>I’m Mallika Basu, food writer, speaker and adviser, and I&#39;m on a mission to make food matters accessible and joyful. My new book, <em>In Good Taste: What Shapes What We Eat and Drink – and Why It Matters</em>, is available to <a href="https://www.waterstones.com/book/in-good-taste/mallika-basu/9781738479535" target="_blank" rel="noopener noreferer"><strong>pre-order now</strong></a>.</p><p><br></p><p><strong>Say hello / pitch ideas:</strong> <a href="" rel="noopener">ingoodtastepod@gmail.com</a></p>