Shirley Aubrey, Fresh Food Buyer for Fortnum & Mason, on why Cashel Blue tickles her fancy

"One of my favourite cheeses we stock at Fortnum’s is a fantastic Irish cheese called Cashel Blue. This rather special cheese is from County Tipperary. The cheese is voluptuously creamy, but being blue-veined it’s also got a real kick! One of the wonderful things about this cheese is that it is still made by one family on one farm near Cashel in County Tipperary. We recommend eating at room temperature to enjoy the soft texture and mature flavour at its best. It’s one of the cheeses that Marco, our in store cheese specialist will offer customers to try a small piece on the counter, and customers invariably buy a piece to take home."

Rhuaridh Buchanan, manager and affineur at cheesemongers Paxton & Whitfield, can't get enough of Spain's Manchego Semi Curado cheese

"Manchego Semi Curado is a truly artisan Manchego with limited production . It's a younger, fresher and moister flavour than the Manchego Curado. Manchego was produced and consumed a number of centuries BC. Although it is not known how the cheese was made by the ancient ancestors, it can be said that the taste was probably very similar to the cheese eaten today, and that the methods of production were, without a doubt, similar to those used now. The cheese is named after the breed of sheep whose milk is used in the production of the cheese, who are in turn named after the area from which they originate. La Mancha was named by the Arabs as ‘Al Mansha,’ which meant ‘land without water,’ a name which perfectly described the harshness of the climate. The history of Manchego can not be told without mentioning the famous work Don Quixote by the writer Miguel Cervantes. This book is, without a doubt, one of the reasons that Manchego cheese is so gastronomically important, and popular. Our Manchego is from Cuenca. The dairy is a family business and the unpasteurised milk is collected from the dairy's own herds and local farms.''

Group E: Wales Vs Italy

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