Cheddar is a full-fat hard cow's milk cheese which originated in England in the late 12^th century. It has a partially grained, distinctive structure and characteristic slightly orange colour. A special method of production, or cheddaring, is named after it. Besides enjoying the cheese cut into slices or cubes, you can use it in hot sandwiches or for baked pasta and vegetables because it melts nicely. Chef's recommendation: It pairs best with Chardonnay wine and IPA beer. Serve it with sweet apples and slightly salty crackers.

Emmentaler is a semi-hard cow's milk cheese with a delicate yellow colour, originally from Switzerland. It is recognisable by the typically evenly distributed cheese eyes, which are created by the formation of carbon dioxide during the period of ripening. It is characterised by an extremely sweet fruity and nutty taste as well as excellent solubility.

Chef's recommendation: It is best paired with young Pinot or Traminac and stout and wheat beer. You can serve it with pears and not overripe figs, and with sourdough wheat bread.

Dimex is a semi-hard smoked cheese made from cow's milk. It is refined with the natural aroma of beech wood smoke that gives it a specific irresistible aroma and a beautiful golden yellow colour. Chef's recommendation: It goes best with Beaujolais and Pinot Noir young red wines, and Amber beers. Serve it with fresh vegetables such as cucumbers, celery, etc. and with bread with sunflower seeds.