Cook these cheesy dishes – with an Asian twist

Gay demonstrating how to get fondue-dipping right.

“Cheese is milk transformed,” says Pierre Gay, rather poetically.

If anyone is in a position to know all about cheese and its transformed – and transformative – manner, it’s the French affineur, a man who has dedicated his professional life to selecting and ageing fine cheeses – think of him as a fromage talent scout, who seeks out the best cheeses and then helps them to realise their full potential, before putting them on display in his family-owned and -run shop.