WHAT TO CHOOSE:
Select four to five, ranging from mild to strong, and a mixture of hard, soft and blue cheeses. Remember that intensity does not always correspond to what kind of cheese it is – not all blue cheese is stinky, for example. The level of pungency depends on the milk used to make it and the type of mould injected into it. For cheeses you’ve not tried, check with the cheesemonger about their flavours.