The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
Few things make up for this time of year. In the UK it’s relentlessly wet, grey and occasionally blustery. Time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom: