Perfect Cheese Board

Author
Discussion

Anna_S

Original Poster:

1,473 posts

155 months

Thursday 9th April 2009
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So what constitutes a perfectly balanced cheese board then? what would your ideal one be?

Thumbs

202 posts

190 months

Thursday 9th April 2009
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Stilton, Reblochon, Goats, Cheddar


Percy Flage

1,770 posts

165 months

Friday 10th April 2009
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I usually do two, each with three cheeses. Always one board blue, with one board white or orange.

stifler

37,068 posts

131 months

Friday 10th April 2009
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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.

OllieWinchester

5,423 posts

135 months

Friday 10th April 2009
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Cheese = hurl

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....
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Mobile Chicane

18,837 posts

155 months

Friday 10th April 2009
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For me it would have to be one blue cheese, one very smelly cheese and one mild and creamy.

Ideally, roquefort, époisses de bourgogne, and the chèvre which seems to be made by little old ladies all over the rural parts of France.


smiller

8,953 posts

147 months

Friday 10th April 2009
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Snowdonia Black Bomber Cheddar
Vintage aged Wensleydale
Potted Stilton
Capricorn goats cheese
Proper Greek Feta



Anna_S

Original Poster:

1,473 posts

155 months

Saturday 11th April 2009
quotequote all
ok i did a roquefort, brie, stilton and plum, goats cheese (because i had it left over) and PH favourite M&S crunchy one - went down ever so well combined with fanned apple, celery and grapes smile

Mobile Chicane

18,837 posts

155 months

Saturday 11th April 2009
quotequote all
Anna_S said:
ok i did a roquefort, brie, stilton and plum, goats cheese (because i had it left over) and PH favourite M&S crunchy one - went down ever so well combined with fanned apple, celery and grapes smile
Delicious. lick

Thumbs

202 posts

190 months

Saturday 11th April 2009
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At least I got one right ;-)

Mobile Chicane

18,837 posts

155 months

Saturday 11th April 2009
quotequote all
thegavster said:
Mobile Chicane said:
époisses de bourgogne
King of cheeses.
Now a Royal price due to the £ tanking against the Sprout - £8 in Waitrose last I looked. cry

Puggit

41,456 posts

191 months

Saturday 11th April 2009
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Our wedding 'cake'

Bottom to top: Brie, Cornish Yarg, Vignotte, Wensleydale & Fourme d'Ambert

yum

Duke of Rothesay

671 posts

123 months

Saturday 11th April 2009
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Epoisses, roquefort, stilton, gorgonzola and mature camembert for me. None of the rubbery stuff.

FTJoe

237 posts

125 months

Sunday 12th April 2009
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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. smile

cramorra

1,549 posts

178 months

Sunday 12th April 2009
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I think Munster is great stuff, especially whit a nice spicy white (viognier)

Also you wan't the right condiments with a cheese board
My favourites
Quince Cheese
Fig Mustard
Motarda d' uovo

Steve Evil

9,806 posts

172 months

Friday 17th April 2009
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Tried some stinking bishop recently after all the fuss on here and I came away pretty underwhelmed. OK it did stink and was fairly tasty, but I found myself tucking into the Danish Blue much more as the taste of the bishop didn't really consist of much.

mechsympathy

39,256 posts

198 months

Monday 20th April 2009
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Puggit said:
Our wedding 'cake'
yum
Here's ours:



Cheddar, stilton and neufchatellick

ETA I've only just realised quite what a st photo that ishehe

Edited by mechsympathy on Monday 20th April 21:30

Anna_S

Original Poster:

1,473 posts

155 months

Monday 20th April 2009
quotequote all
Is that someones arse? hehe

mechsympathy

39,256 posts

198 months

Monday 20th April 2009
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No, the neufchatel's just a bit ripe.

Catz

4,167 posts

154 months

Monday 20th April 2009
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What a great idea having cheese as your wedding cake!

Wish I'd thought of that ... damn! I need to get married again. wink