Hamper food lovers who are particularly fond of cheese when it's melted may want to think about mixing varieties next time they are in the kitchen, as it has been mentioned as a top tip.

This technique is one of several specifically aimed at those who like their dairy gooey, published in an article for the Globe and Mail.

When combined and being sprinkled over the top of pizzas and pasta, the blend should incorporate the young and the old, as explained by the piece.

"The young cheese gives some stretch and the old gives some flavour without too much oiliness," the writer noted.

Other advice on offer included covering casseroles at the last minute of baking so as to retain softness of texture and to prevent oily build-ups by avoiding produce with a high fat content.

Earlier this month it was announced that the English tradition of cheese rolling may be transformed into a two-day, festival-style event.