In this episode of In Good Taste, I sit down with cheese explorer and consultant Emma Young, author of The Cheese Wheel, to unpack how to buy, store, serve and eat cheese like a pro — from Christmas cheeseboards to weekday fridge raids.

We get into what actually makes a good cheese, how to navigate intimidating counters, and the big myth about lactose intolerance and cheese that blows everyone’s mind.

What we cover:
• What makes a great cheese: good milk, happy animals and why “happy cows give good milk”
• Cheesemonger vs supermarket: how to shop smarter and find the good stuff
• Cheese has seasons too: goats, sheep and the long, gooey joy of Mont d’Or
• How to build the perfect cheeseboard — Emma’s simple formula
• Texture and toppings: mixing soft, hard and blue with nuts, fruit, chutney, crisps (yes, really) and even chocolate
• Storing cheese properly at home: wax paper vs cling film, veg drawer tactics and the truth about Tupperware
• Fruit in cheese: when it works and when it’s just a cover
• Big life changing myths, busted
• Emma’s desert-island cheeses: Stilton, soft and oozy favourites and the “chubby baby” tommes

I’m Mallika Basu, food writer, speaker and adviser, and I'm on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink – and Why It Matters, is available to pre-order now.

Say hello / pitch ideas: ingoodtastepod@gmail.com