Marie Hadasova calls her relationship with cheese "the biggest love of my life". She lists her favourites: mouldy cheeses, washed rinds and Camembert. "The stronger and smellier, the better," she says.
She was working at the Michelin-starred Restaurant U Santa Marina in Corsica, France, when she fell hard for its cheese trolley full of "beautiful" wedges and slices. "That was the start of the cheese-lover journey for me."
So when she switched to a vegan diet – many years later – giving up cheese was a challenge. "I was struggling with that for months, and especially working in hospitality. I would have a guilt trip afterwards if I had a piece."
