It’s that time when the planning for the Christmas meals are in full swing, and in this household thoughts always turn to what cheese we’ll have. Living in amongst so many Stilton producing villages, then that’s always going to be there, but there are a few others that MGG and I are considering:
I like the look of Wodehill Blue, as something different as our blue cheese selection. It’s described as rich, buttery, creamy and complex, and so could be different to our Stilton (always Colston Basset here). Sounds like it could be a winner.
I’ve not come across a cheese called Rachel before, but this is it. A semi hard goats cheese with a washed rind, this is a nutty rich flavour that would be perfect with crackers.
I like lots of the cheese from Cote Hill, which is fairly close to us here. For Christmas then I would go with the Cote Hill Reserve, which is washed in beer giving it an elegant and complex flavour. That said, the Cote Hill Red would feel appropriate for the holiday season!
I really like cheddar on the cheeseboard, but it’s going to need to be something a bit different for Christmas. I would choose Quicke’s Cheddar wtih Herbs, and there’s plenty of them going on with chives, parsley, oregano, marjoram and thyme. Like a herb garden meets the cheesemaker!
Of course, there’s no guesswork required on what we serve our cheese on, as I’ve written several times about how much I like Peter’s Yard crispbreads. There are some new flavours around, so I think there’s likely to be some original ones as well as the fig ones. Perfect to work with any of these, or even if you’ve only got some Philadelphia, will definitely be an improvement!
Roll on the cheeseboard!