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My dream cheeseboard would include a piece of Manchego, some Stilton, a pyramid of Blackmount, a lovely Scottish ash-coated goat’s milk cheese, Westray Wife, a washed rind Alpine-style cheese from the Orkney Isles (usually aged for four months) and Pitchfork Cheddar, an organic cheddar made by the Trethowan Brothers in Somerset.
Wee Comrie, a buttery and mellow soft cheese made by Strathearn Cheese in Perth, and Aipple Cider, a medium dry apple cider made in Fife.
I’d recommend a wedge of Baron Bigod with digestives and a bottle of kombucha.
Wine — lots and lots of red wine. French Pinot Noir or Gamay.