Cheese Board

[johnnytheboy]

This shooting season we ate a lot of cheese, I bought a lot of cheese tbh for the days!

One thing that surprised me is the Wensleydale with fruit ialways went first! Maybe because I’m a blue cheese lover!

The question is, what’s in your perfect cheese board including incidentals like pickles and Chutney?

 

[Toddy]

Rich red mature Scottish cheddar, McClellands.
Caerphilly crumbly white Welsh.
St.Agur creamy blue.
Applewood smoked.

An apple sliced up finely.
Fine oatcakes.
Strawberry jam.
Small silverskin pickled onions.
Cress.

 

[crosslandkelly]

A pimento stuffed olive, a cube of extra mature cheddar and a maraschino cherry on a cocktail stick. The flavour combination is heavenly.

 

[johnnytheboy]

Cress! Never thought of that!

 

[Broch]

I like a lot of cheeses, a huge variety in fact, but Toddy's cheeseboard would be very enjoyable

However, I never have pickles, fruit, and the like with cheese; it spoils the taste of the port!

 

[Bhod]

Yoredale (Old Roan) Wensleydale
Dale End Cheddar
Leeds Blue
Quicke's Oak Smoked Goats Milk
Yorkshire Pecorino

Grapes, Palestinian Medjoul dates, Fresh figs and homemade sourdough crackers.

 

[johnnytheboy]

Yoredale (Old Roan) Wensleydale
Dale End Cheddar
Leeds Blue
Quicke's Oak Smoked Goats Milk
Yorkshire Pecorino

Grapes, Palestinian Medjoul dates, Fresh figs and homemade sourdough crackers.

Now we are talking! Sounds brilliant!

 

[Bhod]

Now we are talking! Sounds brilliant!

The cheeses can be hard to find but I can assure you are all well worth the effort.

 

[bobnewboy]

We like a bit of cheese but usually only expand our repertoire at Christmas. Generally we’ll have cheddar - we are in Somerset after all - alongside pecorino and Parmesan for various salads and Italian dishes.

We buy our cheddars , usually Vintage and Extra Mature, at Mole Valley Farmers, and they are supplied by Barbers (www.barbers.co.uk). It has excellent texture, flavour, and is good value at £9 for a 940 gram block currently.

 

[Woody girl]

Sharpham rustic, (sometimes I get the one with herbs in. Both lovely)

A good local Somerset cheddar, well matured and tangy.

Cornish yarg

Devon blue, I think it's nicer than Stilton, but I'll have Stilton if I can't get the Devon blue.

Home made soft or cottage cheese. Especially flavoured with local wild garlic, and/or herbs.

Somerset brie

Jarlsbergh

I love most cheese, but these are my favourites.

 

[Pattree]

Wooden board
A cheese (Singular)

Lancashire.
Caerphilly
Campozola?? (can’t remember).
Or
Shropshire Blue = high probability..

No fruit
No weeds
No inclusions: chilli, ‘erbs, pineapple etc.
And definitely no crumbling cardboard squares, circles etc.

I’m rather fond of cheese.

 

[Toddy]

It's missing sommat. It needs tea or wine or a decent ale.

 

[plastic-ninja]

Montgomery’s Cheddar
Doddington
Cashel Blue
Mrs Kirkham’s Lancashire
Old ( black wax ) Gouda
Reggiano Parmesan

Fresh cream butter.
Maldon seasalt.
Pickled walnuts.
Cornichons.
Piccalilli.

100% dark rye bread.
Peter’s Yard crackers.
Fresh brioche.

1/2 bottle dessert wine or Eiswein.
1/2 bottle tawny port.

I’m not a cheap date but I throw great parties!

 

[Keith_Beef]

I live in France.
It doesn't matter how big a stick you have, there's more cheese here than you can shake a stick at. And that's without adding foreign cheeses like belegen or oude Goude, scamorza affumicata or Stilton.

In my cheese drawer (in the fridge) I have some tête de moine, Appenzeller, timanoix, two kinds of goat's milk cheese (hard and dry, soft and fresh)... Plus the Stilton, halloumi and grated Emmenthal fire cooking. A fairly small selection, of usually have some Roquefort, Saint Agur, morbier and cantal as well.

Usually there are no more than five cheeses on the cheeseboard, served with slices of rye bread, Jacob's cream crackers (easy to find in almost all supermarkets) or Carr's table water biscuits (not so easy to find) and maybe a bit of quince jelly or some grapes.

Cheddar, farmhouse cheddar, blue Stilton and blue Shropshire are becoming more widespread over here, but it is very rare that I see Wensleydale or Cheshire for sale, and those are my favourite English cheeses.

 

[William_Montgomery]

A baked camembert with red onion chutney and a freshly baked white loaf

Applewood smoked cheddar
Port Salut

Cold meat

Crackers
Gherkins
Grapes
Apples

Chutney
Crab apple jelly

Pot of tea

 

[Bhod]

We like a bit of cheese but usually only expand our repertoire at Christmas. Generally we’ll have cheddar - we are in Somerset after all - alongside pecorino and Parmesan for various salads and Italian dishes.

The Yorkshire Pecorino Fresca is entirely different to the Pecorino Romano, lovely and creamy rather than than hard, the Leeds Blue Pecorino is also more of a stilton type than a hard cheese. Pecorino here just denoting that it's made from Ewe's milk rather than cows.