KENTMAS
WE ASKED CURD AND CURE ’ S CHEESE EXPERT JESS ABOUT HER IDEAL CHEESEBOARD .
What makes for the perfect cheeseboard ? Start by investing in a good quality board as this will act as the foundation for you to display everything ; wooden ones are excellent , but you can also get some lovely , more unusual designs . A beautiful board of cheese will be the centrepiece of your dinner party . Choose a variety of cheeses : something soft , semi-hard , a slice of blue cheese and a goat ’ s , depending on how big the board or how many people you are catering for will determine how much of each you want to include .
You should also invest in a good set of cheese knives . There is nothing worse than trying to cut a hard cheese with a blunt knife or having to use the same knife for different cheeses .
Any tips on how to display the cheese ? There aren ’ t any strict rules to displaying cheese , but I like to keep a bit of space between each , which allows the cheese to speak for itself and also room for some beautiful charcuterie , fruit , nuts and crackers . Play around with the design and don ’ t forget to add a pop of colour as this will bring your cheeseboard to life .
What British cheeses are on your cheeseboard ? To start with , I would have to include Pitchfork , my all-time favourite cheddar made by the Trethowan Brothers in Somerset ; it has a punchy , full-bodied flavour with a creamy texture . Next up , I would pick Old Winchester ; I love the crystalline surface and nutty , tangy taste of this cheddar / gouda hybrid .
For soft cheese , I would include Baron Bigod from Fen Farm in Suffolk ; their cow ’ s milk Brie is incredibly delicious when ripened and the rind has a mushroomy , nutty flavour . I would also include Eve goat ’ s cheese by White Lake Cheese in Somerset - washed in Somerset cider brandy and wrapped in a vine leaf , it ’ s soft and nutty ; the beautiful green will also stand out on your cheeseboard .
I ’ m also incredibly fond of Kingstone Dairy cheeses , they produce fantastic cheeses , and you could almost have a cheeseboard full of their cheese alone . Evenload is the standout for me with its tender rind ; it ’ s meaty and substantial and has a raw , earthy depth to it , definitely don ’ t be fooled by its size .
Tell us , what do you love to drink with your cheese ? Typically , I love a glass of red , but only recently have I enjoyed drinking white with my cheese . Some beautiful Kentish whites complement cheese wonderfully ; Chapel Downs Bacchus is a particular favourite of mine - great with soft , lactic cheeses .
The extras are equally as important when piecing your cheeseboard together , but with grazing boards gracing our Instagram and Pinterest feeds , this can sometimes feel like an overwhelming task . The easiest way to start is by individual pairings . Begin with a chutney that pairs beautifully with blue cheese , then fruits that complement ( like figs with goat ’ s cheese ) before finishing with savoury pickles for the softer cheeses . You could even add a little honey or truffle oil if you ’ re feeling generous . Start small and build on the overall design until you are happy ; remember - you can always add or take things away . The most important thing is to have fun with it !
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