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The very best shops buy young cheeses and carefully mature them in purpose-built cellars until they develop their true potential.
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The art of the cheese-maker is to manipulate the natural process in a desired direction, then leave nature to do the rest.
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There are no strict rules on how to get it right but here are a few tips that should help.
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Any one who has been lucky enough to enjoy the generous hospitality of Greece for just a few days will understand why the locals eat more cheese per head of population than any nation on earth.
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Here's some tasty little facts on some of the cheeses featured in Cheese Slices that will impress your friends at your next dinner party.
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