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Regulars SOFT CHEESE Ripe, soft and ultra-creamy cheeses like double-cream brie are often the first we reach for on the cheese board. Banjo's suggestion: 2019 Unico Zelo Jade & Jasper Fiano, Riverland HARD CHEESE Firmer cheeses can be wonderfully salty, in a way that make you crave another slice. Banjo's suggestion: 2019 Meadowbank Harvest Sparkling, Tasmania BLUE CHEESE Blue cheeses such as Fromager d'Affinois Bleu are the strongest flavoured, thanks to the blue mould (penicillium roqueforti) that breaks down fat and protein in the cheese and raises its pH. [Extracted from the article]