Odd that we'll eat prawns, very insectiferous-looking things, yet not actual insects...

I do like a nice Stilton, hard though it is to find a decent specimen, and Cornish Blue, milder and creamy, is a thing of beauty. I'm not that keen on things like Blacksticks Blue, which I find dry and a bit pasty in texture. A very pleasant softer blue is Cashel Blue from Ireland, though, ultimately, it's a tad bland. Despite the cholesterol threat, which I tend to ignore, I've become an aficionado of triple-cream cheeses. Extra cream is included in the cheesemaking process so they are very rich and creamy in texture, fairly soft and best eaten at room temp. My favourite non-blue triple cream cheese is Vallage Triple from France. Waitrose sell it loose. I love St Agur, possibly the commonest triple-cream blue. It's a relatively recent invention but I absolutely love it, and what a feast it is with crusty bread and any juicy red wine. I first came across it on the Val De Loire car ferry from Plymouth to Santander in a force ten gale over twenty years ago. Mrs Steve stayed below deck praying for deliverance, but Sonny Jim and I decided that by far the better ploy was to eat cheese and get a bit pissed in the bar, so we did, and that's when I discovered St Agur. But blue cheese lovers should also definitely try Montagnolo d'Affine, which, despite its name, is German. I've mostly seen it sold loose in Waitrose, though Tesco and Sainsbury's have been known to stock it. It's a brilliant triple-cream cheese that will blow your mind. It's not strong but it's rich and creamy and has enough blue-cheese about it to let you know that, well, you're eating blue cheese...

By the way, Cambozola, another recent invention, is also a triple-cream blue, but I find it far too bland and commercial. Go for Montagnolo instead and you'll never look back.