How to plate up a cheeseboard like an expert
The weather is changeable, the daffodils have long been out and Easter weekend is fast approaching. Come rain or shine, long country walks or time spent indoors we know we're most looking forward to catching up with family over the weekend. We know from experience that whatever the situation, nothing says "Family gathering" like a really good cheese board.
But where to begin? There’s more to putting together a great cheeseboard than arranging your crackers and slicing some cheese. Here is our step by step guide on getting it right.
We recommend that you include a goat’s cheese, something soft, something hard and a strong blue. Here are some options that you can buy on our online shop
Gorwydd - An Award winning Caerphilly
Pitchfork - Nicknamed the "Aston Martin of Cheddar" by Jamie Oliver
Stichelton - A wonderful handmade blue cheese
Ragstone - A glorious mild goat's cheese
Finn - A double cream French style cheese made independently in Herefordshire
Right now on our online shop we are offering millers damsel buttermilk biscuits and Mor snap crackers, to complement all styles of cheese:
Ideally you want something both sweet and acidic to complement your selection. Serve up these kitchen garden relishes and your guests will be begging you for where you got them from.
This step is important and too frequently ignored! Be sure to allow your cheese to reach room temperature before serving, instead of bringing the cheese straight out of the fridge, this is because the full profiles of the cheese flavours can be lost when chilled.
If you’re stuck for drinks pairings we have plenty of inspiration specific to each cheese.
For a cheddar like Pitchfork try a white wine from the Southern Rhone Valley. Or a Chilean Pinot Noir. Contrary to popular belief white wines are a fantastic match for cheddar cheese!
For a Caerphilly like Gorwydd Try a quality Breton cider with a hint of residual sugar and tannin.
For Goats cheese (and we recommend Ragstone) white wines from the loire valet are a classic pairing.
The eating experience
Be sure to cut your guests slices of cheese that include the full slice, by trimming or cutting just the “nose” from a cheese you will not experience the full profile, which will change throughout any real, handmade cheese.
We recommend beginning with mild cheeses, and working your way up to the more mature flavours, for the full tasting experience