"Last year, for instance, I spent Christmas in Scotland and served only local cheese. Wales is up later this month. I'm a creature of habit and tend always to go back to the cheeses I love, so this strategy makes me try new ones, he explains plus there's nothing to stop you slipping in a classic such as comte in there too, because, well, Christmas."
"Unless you're going for the baller move of just serving one glorious cheese, Bronwen Percival, technical director of Neal's Yard Dairy, would punt for three or four handsome wedges, rather than slivers of too many options. After all, few have the time or attention for a board that needs a lot of explaining. The trick is to find a balance between styles."
"As to what those cheeses are, Percival would champion classic regional cheeses that have languished on the margins for too long. First up, Stonebeck Wensleydale: It's incredibly creamy with a flavour that unfolds long after you've eaten it, she says. It will make you rethink everything you thought you knew about Wensleydale. Next up, Appleby's cheshire, which, Percival notes, is succulent and mineral, with a gentle crumble and citrus brightness. A big wedge with salted cultured butter and crackers is the perfect cheese course."
Mathew Carver curates cheeseboards around a specific area or region to keep selections interesting while revisiting favourites, citing past boards from Scotland and an upcoming Wales choice. Bronwen Percival recommends three or four substantial wedges rather than many slivers to avoid over-explaining the board. Carver advises balancing styles by including a hard, a soft, a blue, a sheep and a goat's cheese and allocating about 50–60g of each per guest. Percival highlights regional cheeses such as Stonebeck Wensleydale (incredibly creamy, unfolding flavour), Appleby's Cheshire (succulent, mineral, citrus brightness) and Mrs Kirkham's Lancashire with gingerbread.
Read at www.theguardian.com
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