Everybody knows that Christmas isn’t Christmas without a magnificent cheeseboard, and I for one am going nowhere near a festive soiree if there is no fromage!
Lucky then that we have some golden rules for putting together the perfect festive cheeseboard from the Europe Cheese at Heart campaign.
So forget your supermarket bought cheese BORED, this Christmas get stuck into something a little less ordinary when it comes to the cheese course!
Here, the a few tips for serving a delectable cheeseboard that will have your guests in a cheese coma until new year!
1. Before serving cheese, leave it outside the fridge for at least 90 minutes in order to release the full flavours, aromas and texture of the cheese.
2. Make sure you use a board that won’t harm the delicate flavours of the cheese – metal plates and trays are a big ‘non’.
3. Offer a diverse choice of cheeses that complement each other in terms of taste and texture. At a minimum, make sure you have at least one soft, hard and blue cheese but to really impress your guests five is the magic number. For something a little different you could also present a cheese board that brings together cheeses from a specific region – such as the Auvergne-Rhône-Alpes. Such cheeses could include: a Tomme de Savoie – a semi-hard cheese, Reblochon – a soft washed-rind and smear-ripened cheese, Abondance – a hard cheese, Saint-Félicien – a bloomy rind soft cheese and Bleu d’Auvergne
4. Provide a knife for each cheese to avoid cross contamination of flavours and leave enough space between the cheeses to allow for guests to cut and remove their cheese easily.
5. Place the cheeses from the mildest to the strongest in a clockwise direction; this helps people to taste in the best sensory order.
6. Use your creativity and add a few decorative touches to your cheese platter: dried fruit, fresh fruit, fruit jellies, oil, seeds, aromatic herbs, edible flowers, etc.
7. Prepare festive labels with the name of each cheese so that your guests don’t have to ask you.
Pairings with a twist
Chef and restaurateur Claude Bosi, owner of Bibendum which has held two Michelin-stars since 2017 and his latest restaurant Joséphine Bouchon, shares the three ripe and rustic cheeses that he considers essential for any Christmas cheeseboard. His festive favourites are 48 month aged Comté, Fourme d’Ambert and Saint-Marcellin.
Wine and cheese pairing expert Jessica Summer, founder of Mouse and Grape, shares unusual pairings for Claude’s choices, that are sure to surprise and delight your guests.
Jessica says: “Aged Comté has the moreish nuttiness of a younger Comté but with flavours of sweet, dried fruits perfectly balanced with savoury notes. As it ages its texture becomes more crystalline and even more appealing on the bite. Charcuterie works very well and for an extra special touch, I’d propose thin slices of spiced, cured venison. For something a little different I’d also serve with a plate of festive biscuit such as a Lebkuchen or gingerbread cookies. Depending on your tastes, you can pair Comté with an Oaked White Rioja, Dry Oloroso Sherry (very festive!) and Appassimento wines.
“Fourme d’Ambert is a soft creamy cheese which has the slightly salty flavours and musty aroma of blue cheese but is less overpowering than Roquefort or Stilton. For a truly indulgent accompaniment a touch of truffle honey will have guests oohing and aahing at every mouthful. For added texture try serving with chocolate honeycomb. If you are still looking to enjoy that festive port, a Tawny port would pair perfectly with Fourme d’Ambert but I’d also recommend a Bordeaux Blend or a Sparkling Rosé if you prefer something lighter or are enjoying earlier in the day.
“Saint-Marcellin is a white rind cheese which can be enjoyed at all levels of maturity and becomes runnier as it ages. The cheese melts in the mouth with a slightly salty taste, a nice freshness, and flavours of fresh milk and hazelnut. To cut through the creamy richness of the cheese, serve with a bright red cherry chutney – which will not only provide a delicious pairing but will make a striking contribution to your cheese board aesthetic. Wine-wise a Champagne or Crémant, Pinot Noir or even something as deep as a Barolo would all complement this delicious creamy cheese.”
Get in touch with Mouse and Grape to discover a fine selection of carefully curated artisan cheeses that will wow your guests, or send a cheese gift through the post to your fromage loving friends and family.
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