Free digital copy
Get Speciality Food magazine delivered to your inbox FREEGet your free copy
What’s on your dream cheeseboard?
Cheese is one of the best things about Christmas and as the festive season approaches I’m dreaming of a mouth-watering cheese feast full of deep, rounded flavours: Isle of Mull Cheddar with its long, malty finish, alongside East Anglia’s Baron Bigod, intensely rich and velvety (perfect with festive fizz) and Cropwell Bishop’s Shropshire Blue for an eye-catching blue – creamy, mellow and offering a beautifully balanced lift of piquant blue veining.
To finish the board I would also add a Sinodun Hill which, with zesty lemon notes, is tasting fantastic at the moment.
What’s your all-time favourite cheese pairing?
Classic but utterly delicious, for me the ultimate pairing must be goat’s cheese and honey. I love a slice of ash-coated Dorstone drizzled with the sweetness of golden local honey.
Any unusual pairings you’d recommend?
If you haven’t tried cheese and chocolate, it’s a combination definitely worth a try! Suffolk-made Pump Street Chocolate has to be my favourite. A square of their Jamaica 75% dark chocolate with a nibble of extra mature Weydeland Gouda creates a taste explosion of caramel and nuttiness.
The chocolate has an initial sharpness and flavours of boozy currants that fade to rich depth and hints of rum which linger alongside this fantastic aged Gouda.
What do you love to drink with cheese?
I always enjoy a glass of chilled rosé wine with cheese. Made in Kent, Railway Hill from Simpsons Wine Estate is a delicate Provencal-style rosé – a delicious match for fresh goat’s cheeses. Red berry notes and its hint of acidity create a sublime strawberries and cream combination with Driftwood or Golden Cross.
What must-have cheese kit would you recommend?
For eating cheese at home, a soft cheese knife is a great addition to your kit list. A long, thin blade with holes to reduce friction makes for an elegant, clean cut through a ripe wedge of Brie de Meaux or Baron Bigod.