Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.

Pasta with melted cheese is the one thing I could eat over and over again.

Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!