Found this on Instagram and it got me thinking. I'm keeping cheddar, gruyère, parmesan, camembert and roquefort.
Cheddar is a given, you've got plenty of varieties of it and it goes well with most things. I go through a lot of it in my house so I couldn't part with that.
Gruyère is another brilliant one, works with a lot of things and is incredible for Mac and cheese.
Parm is the best bit of many pasta dishes and salads.
Camembert is just a favourite of mine in general, especially baked with some honey, rosemary, salt and chilli flakes on top with a side of crusty bread.
And you can't leave out a good strong blue like Roquefort.
by RavenBoyyy