Perfect Cheese Board

[Anna_S]

Stuart said:

Anna_S said:

Stuart said:

Oh, and don't even get me started on choice of biscuit.

Oh go on, do tell...

I can't abide an oatcake with cheese. Just plain wrong - like a hobnob without sugar. Apart from that, I'm actually pretty relaxed so long as whatever I've chosen is piled high with one of the aforementioned cheeses!

And to accompany it, a good slug of Tawny Port please.

Cheers - you've made my mouth water uncontrollably, and I've no cheese in the house

Apologies, there's nothing worse than a cheese craving. Somehow every day at work the conversation manages to turn to cheese.

Spot on about the port though, Fonseca

[escargot]

The best cracker bar none:

[whirligig]

Totally agree with the Carrs biccies but has to be the BIG ones!

[mechsympathy]

It depends on the cheese IMO. Oatcakes are great with a big chunk of mature cheddar, but they're no good for subtler cheeses which is where thin bland crackers like Carrs suit. Stilton is ok on oatcakes (at a push) but really works well with the sweetness of a digestive.

Choice grain used to be my cracker of choice, but I swear they've changed the recipe

[Stuart]

Actually I'd like to make an addition to my perfect cheeseboard: a great big chunk of fresh Parmiggiano. No biscuit necessary - just hack at it with a short sharp knife and get stuck into crumbly, crystally strong italian cheesy goodness. Perfect with a nice oaky Pauillac or some other left bank Bordeaux. Less perfect for gout...

[Cactussed]

I used to be able to get really thin crisp breads in Oz, but can't seem to locate anything similar over here. My other choice (filling I grant) is ripe cheese on hot baguette, with a bottle of nice red. Quite a good way to spend a fattening afternoon!

[Puggit]

Stuart said:

Actually I'd like to make an addition to my perfect cheeseboard: a great big chunk of fresh Parmiggiano. No biscuit necessary - just hack at it with a short sharp knife and get stuck into crumbly, crystally strong italian cheesy goodness. Perfect with a nice oaky Pauillac or some other left bank Bordeaux. Less perfect for gout...

Was in Bergamo yesterday.

In the conference centre I was in, they had made a bowl out of an entire Parmesan wheel, then crumbled the inside inside the bowl

My favourite cheese!

[Stuart]

Puggit said:

Stuart said:

Actually I'd like to make an addition to my perfect cheeseboard: a great big chunk of fresh Parmiggiano. No biscuit necessary - just hack at it with a short sharp knife and get stuck into crumbly, crystally strong italian cheesy goodness. Perfect with a nice oaky Pauillac or some other left bank Bordeaux. Less perfect for gout...

Was in Bergamo yesterday.

In the conference centre I was in, they had made a bowl out of an entire Parmesan wheel, then crumbled the inside inside the bowl

My favourite cheese!

Yep, I went to Maranello last year and everywhere we went they seemed to do that, accompanied by the local plonk - chilled red lambrusco. Sounds horrible, but they took it very seriously indeed and it was absolutely fantastic stuff.