6 Cheese Pairings from the Pros

Courtyard Dairy: Something to offset the richness the classics – grapes, crisp apples and quince paste (Spanish membrillio); Rosebud Preserves has just developed a fantastic British version. As a cheese purist, I opt for a neutral cracker (water, or a plainer oatcake), and often prefer crisp bread with softer cheeses.

Arch House Deli: Alcohol wise, although port is very popular, we love a desert wine with our blue and smellier cheeses and recommend Elysium Black Muscat and Elysium Orange Muscat.  Chutney-wise, we always go for Kitchen Gardens Fig and Plum as its sweetness works well with a variety of cheeses. We’re big fans of The Fine Cheese Company’s crackers and tend to favour the plainer flavours (charcoal, water crackers) as we like the focus to be on the taste of the cheese.

Godminster: Celery and frozen grapes are a real palate cleanser. Making a return is a rich fruit cake (especially around Christmas) or other seed/fig based cake/bread like Zelten (from Germany). A good sweet/sour chutney is a must.

Bodnant Welsh Food: Wine and red onion marmalade, digestive crackers and water biscuits.

Town Mill Cheesemonger: Hillside Foods do a lovely range of concentrated fruit accompaniments. Their Bramley Apple is my favourite, I’d also offer our own Onion Marmalade, made for us by From Dorset With Love. As for crackers, Peter’s Yard crispbreads or Hillside’s new variety pack should satisfy all.

Juliet Harbutt: I like fresh fruit as it balances out the richness of the cheese. There are chutneys made specifically for every type of cheese. Fruit cheeses are increasingly popular, which are good with dried fruit and nuts.