VARIETIES WENSLEYDALE
A firm but crumbly texture and fresh, milky taste make Wensleydale a great choice for kids. Its mild flavour means it is really versatile, so it’s often flavoured with dried fruit – try Wensleydale with Cranberries, £4/500g (80p/100g).
BRIE
Smooth and rich, Brie is a gently flavoured cheese that becomes increasingly oozy as it ages. The soft, bloomy rind is completely natural, so there’s no need to remove it. For even more flavour, finest* French Brie with Truffle, £2.50/135g (£1.85/100g), is delicate and creamy with a central layer of earthy Italian truffle.
THE PERFECT CHEESEBOARD
• Don’t go overboard. Large wedges of a few
quality cheeses are better than little slices of lots of different ones. One hard cheese, one soft, and one tangy (blue or goat’s) is a winning combination.
GOAT’S CHEESE
All goat’s cheeses have a distinctive tang, although varieties range from hard and waxy to mild and creamy. Softer ones often have a thin, edible rind, and might be rolled in herbs or vegetable ash. All varieties are best paired with bold, sharp flavours such as tomato, lemon or onion. Try finest* Kidderton Ash, £2.90/150g (£1.93/100g), which has a delicate flavour and silky texture.
• Pair cheese with ingredients that add texture,
flavour and colour. Grapes or sliced figs drizzled with honey work well, as do salty green olives or Parma ham. Hazelnuts or walnuts add crunch.
• Any biscuit will do. Digestives or even ginger snaps make superb alternatives to crackers.
• You don’t need elaborate cheese knives, but do give every cheese its own utensil for serving – Brie is not improved by having smears of Stilton carved into it, and vice versa!
• No one likes to be the first to cut into a new
wedge of cheese, so just before serving, take a chunk out of each piece and lay it on the board. 37