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Food & drink Say Cheese …
I
f ever there was a time to pull out all the stops cheeseboard wise, then surely it’s Christmas. While you may not get around to eating it
straight aſter the main event it’s always handy to have one ready to go. Te general rule of thumb is to serve 4-5 cheeses - one hard, one soſt, one blue, a goats or sheep variety and something a bit different - your wildcard.
THE HARD ONE Toughts will immediately turn to a Cheddar, and why not, as we’ve some amazing ones here on our doorstep. Quicke’s create a clothbound cheddar to suit every palate, from the mellow creaminess of the Buttery Cheddar to the richness of the Mature Cheddar and the crumbly, two-year-matured Vintage Cheddar. If you want something a bit different then try their take on a Double Gloucester, aptly named the Double Devonshire or maybe their goats milk cheese which has won over many a goats cheese hater in our household. Or why not give Sharpham Rushmore a go – it’s won a coveted 2 stars in the Great Taste Awards this year. Crumbly rather than hard it’s still a winner.
Quicke’s clothbound cheddar
Sharpham Elmhirst
THE SOFT ONE Whilst thoughts will im- mediately go to Sharpham Brie, why not splash out on Sharpham Elmhirst - made richer by the addition of double cream. Te com- pany describe this cheese as “pure dairy decadence”. Teir Cremet is another delicious option – which is a soſt, mould-ripened goats cheese enriched with cow’s double cream.
Ticklemore Devon Blue
THE BLUE ONE Look no further than Ticklemore, who produce three amazing artisan blue cheeses. Whether you choose Devon Blue (made
Recipes and ideas for getting the most out of the amazing local produce we are surrounded by.
with cow’s milk), Harbourne (goat’s milk) or Beenleigh Blue (sheep’s milk) you will not be disappointed. If you prefer something a bit more like Stilton then do seek out their Blue Dart which is a little more crumbly in texture.
THE WILDCARD Tis year I’m going for something from a newcomer to the cheese scene - Stone Tree Dairy - a new producer of artisan goats cheese based in Dartmouth, whose cheese comes from their own herd of grass-fed goats. Teir Washed Pebbles are small semi-soſt cheeses with a tangy, tasty rind. Pop a few of these on your cheeseboard and I can guarantee they’ll be snapped up first.
ACCOMPANIMENTS Many of us will probably bung a bunch of grapes on a cheeseboard but why not ring the changes and make them frosted or even roasted (especially good if they are looking a little past their best). Fresh figs are an excellent accom- paniment to goats cheese, while sliced apple or pear go particularly well with a buttery Cheddar. For something a bit different then do try Dartmouth Bees luscious combination of mixed nuts and their raw wildflower honey. And if you want to be really daring then try bitter dark chocolate with a strong Cheddar.
TO DRINK Port will always be a popular option, but our friends at Dartmouth Wine Company suggest going down the red wine route with a robust Bordeaux or a Burgundy. While Suzie at Michael Sutton’s Cellar recommends a sweet white, such as their Sauternes Château Suduiraut.
Written by Helen Lloyd & Julie Graham • Coastal Kitchen Devon
www.coastalkitchendevon.com •
hello@coastalkitchendevon.com
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