Whole Scamorza Cheese, +/-300g

This succulent smoked Italian cow's milk cheese got its name ('beheaded') through the process by which it is made - a string is tied around the top third of the ball and hung from the ceiling, which gives it a pear or double bubble shape. The texture is satisfyingly chewy, with a full, rich, buttery flavour topped off with a wonderful smoky undertone - a real treat.

You can enjoy it as a snack with crackers and quince jelly, but that's not all it's capable of. Try as a stronger substitute for mozzarella in salads and on top of bakes. It also tastes wonderful in roast vegetable and ham panini.