Cheese pairing with: Delifonseca

What’s on your dream cheeseboard?
I don’t want to be disloyal to the fantastic new British cheesemakers, but I’m all about strength of flavour on my dream cheeseboard. Époisses would be the first one; it’s quite a naughty, smelly washed-rind cheese that originates from France. It actually smells stronger than it tastes. Then we’d add Roquefort, which is a classic blue mould king of French cheeses and is made from sheep’s milk. Since it’s my dream board I’d get them via the affineur Hennart, as they add extra magic to all the cheeses they mature. Next up is Reypenaer XO Reserve, a Dutch cheese that can be ripened for us to three years and is amazing. Last but not least I’d add Gubbeen, from Cork in Ireland, which has a distinct creamy, nutty, mushroomy, savoury flavour. 

What’s your all-time favourite cheese pairing?
One suggested by our deli’s general manager Boo – Bison Grass Vodka with Cerney Ash. It’s a pyramid-shaped cheese coated in a mix of oak ash and sea salt to protect the light and fragile contents within. Never be afraid to be daring when it comes to cheese pairings! 

Any unusual pairings you’d recommend?
One that I enjoyed on our business’ 10th birthday last year was plum sake and Cashel Blue. Believe me – it works. Likewise, Naga Chilli Vodka and a really mature Cheddar can be a ‘shockingly’ good combination. 

What do you love to drink with cheese?
When it comes to the perfect drink to accompany cheese, there’s a variety of go-to brands and bottles. I would say Lyme Bay’s fruit wines often go well. Think of them as a liquid equivalent of pressed fruit or a fruity chutney. Quince or damson wine or liqueur go well, but their Blackbeer & Raisin Wine is especially with a nice strong Cheddar. 

What cheese gifts would you recommend?
Cheesemaking kits are very popular, and our favourite is The Ultimate by the Big Cheese Making Kit Company, especially at Christmas. I would always suggest a good cheese book though – lots of them give you that nudge to make you a bit more adventurous when it comes to what cheeses you try, and that’s always a good thing.