Perfect Cheese Board
Discussion
1 medium-strong cheddar.
1 smoked cheddar.
1 orange cheese (double gloucester or red leicester)
1 quality brie (or other soft cheese)
1 blue cheese.
The best cheese in the world can be ruined by poor crackers/pickles though.
I would recommend Carrs melts and Mrs Beeton's "rediscovered" pickle.
1 smoked cheddar.
1 orange cheese (double gloucester or red leicester)
1 quality brie (or other soft cheese)
1 blue cheese.
The best cheese in the world can be ruined by poor crackers/pickles though.
I would recommend Carrs melts and Mrs Beeton's "rediscovered" pickle.
Cheese = 
My favourite cheeseboard would be one that had had all traces of any cheese removed from it, and some sort of 'meat stack' put in its place.
At my dads restaurant, they occasionally used to do a starter that had some cheese called munster or something in it, and it used to make me feel so sick. It smelt so strong, people used to ask to move away from people who were eating it. Foul stuff....
My favourite cheeseboard would be one that had had all traces of any cheese removed from it, and some sort of 'meat stack' put in its place.
At my dads restaurant, they occasionally used to do a starter that had some cheese called munster or something in it, and it used to make me feel so sick. It smelt so strong, people used to ask to move away from people who were eating it. Foul stuff....
What a great subject for a thread. I tend to be designated cheese buyer for any dinner parties friends or I have and it's one thing I am happy to spend money on so...
At Christmas I went for locally made (South West based) cheeses only and ended up with:
Stinking Bishop - one of the best English equivalents to French washed-rind cheeses like epoisses
Patridge blue - Strong blue cheese, very creamy and very enjoyable
Sharpman Jersey milk - Extremely creamy, very smooth textureand a good Brie replacement
Montgomery's cheddar - Traditiona cheddar, quite hard and mature and really far better than most standard mature or farmhouse supermarket cheddars.
Had the above with crusty bread, a couple of quite mild farmhous pickles as well as pear and grapes.
I think any decent cheese board needs a good mix of cheese types and probably 4 cheeses at most. A standard board is probably a blue (usually stilton or something French), a hard cheese (Cheddar but manchego, mimolette, gruyere are all easy to come by (though supermarket versions of manchego are crap)), a semi-soft or washed-rind cheese (epoisses, bishop etc) and maybe a goats or other speciality cheese (la roule or flavoured cheddar/red leicester etc).
Then compliment it with clean and inoffensive salad/fruit - cucumber, apple or pear slices, lettuce leaves, grapes or nuts. Homemade/farmhouse pickles or chutneys on the side.
Personal cheese favourites at the moment are Manchego (caved-aged for 12 months+ so it's dry, crumbly and crystally), Halloumi - barbequed, Cornish Yarg (bought at the right time it's excellent) and Harbourne blue goats which just makes a nice change from other blue cheeses.
At Christmas I went for locally made (South West based) cheeses only and ended up with:
Stinking Bishop - one of the best English equivalents to French washed-rind cheeses like epoisses
Patridge blue - Strong blue cheese, very creamy and very enjoyable
Sharpman Jersey milk - Extremely creamy, very smooth textureand a good Brie replacement
Montgomery's cheddar - Traditiona cheddar, quite hard and mature and really far better than most standard mature or farmhouse supermarket cheddars.
Had the above with crusty bread, a couple of quite mild farmhous pickles as well as pear and grapes.
I think any decent cheese board needs a good mix of cheese types and probably 4 cheeses at most. A standard board is probably a blue (usually stilton or something French), a hard cheese (Cheddar but manchego, mimolette, gruyere are all easy to come by (though supermarket versions of manchego are crap)), a semi-soft or washed-rind cheese (epoisses, bishop etc) and maybe a goats or other speciality cheese (la roule or flavoured cheddar/red leicester etc).
Then compliment it with clean and inoffensive salad/fruit - cucumber, apple or pear slices, lettuce leaves, grapes or nuts. Homemade/farmhouse pickles or chutneys on the side.
Personal cheese favourites at the moment are Manchego (caved-aged for 12 months+ so it's dry, crumbly and crystally), Halloumi - barbequed, Cornish Yarg (bought at the right time it's excellent) and Harbourne blue goats which just makes a nice change from other blue cheeses.
t photo that is
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