As autumn is fast approaching, we start looking for comfort food in my household, and there’s nothing quite like cheese to hit the spot. The British Isles now produce more varieties than France, with more than 700 to choose from.

This week, I have a selection of meltingly good cheese recipes. First, is my version of the old classic, macaroni cheese. The combination of mushrooms, garlic and herbs with the Stichelton, parmesan and Gruyère make it good enough to serve at a dinner party. Next, the pork schnitzel, with an oozing cheese and ham centre, will satisfy any craving for a hearty meal. I’ve chosen Celtic Promise from Teifi in Wales, a strong, fruity, semi-hard cheese which melts well. You could also use the likes of Coolea from Co Cork, Durrus from West Cork and ogleshield from Neal’s Yard Dairy.

Finally, one of my all-time favourites – French onion soup with St Gall croûtes. This has to be one of the easiest soups to make but, to set an excellent one apart, the onions must be cooked gently and slowly until they are meltingly soft and sweet. You also need a good-quality brown beef stock, preferably homemade, for the greatest depth of flavour and colour.

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