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French Camembert and...

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Comté cheese, leek and mustard fritters with hot chilli jam

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By Gareth Johns : Regional winner for Vive le Cheese competition in Wales

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Hazelnut Brie de Meaux with a red wine & cherry reduction

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Recipe by Paul Robinson : Regional winner of the North and Midlands

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French Camembert and West Coast Smoked Salmon en croute with beetroot and horseradish

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By David Mutter : Regional winner of the Vive le Cheese competition in Scotland

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Roquefort PDO and walnut soufflé with spiced pear chutney

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Reblochon PDO fritters and spiced butternut squash soup

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French Emmental, smoked lardons and roasted cherry tomato quiche

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French Camembert and fig tart, with hazelnut and parsley vinaigrette

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French Brie and Roasted Onion Tartine

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Epoisses PDO, sun blushed tomato and black olive tapenade focaccia

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Smoked haddock with an Epoisses sauce

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By Paul Capener: Regional winner for the South East of the Vive le Cheesecompetition. Paul Capener is Head Chef at the Kingfisher Country Club in South Buckinghamshire. Thisdish would be great for lunch or dinner, the Epoisses is a notoriously strong cheese, andmeets its match with the smoked haddock.

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