Your Christmas cheese board

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Your Christmas cheese board

Postby Sloe-Gin » November 27th, 2018, 7:54 pm

Always a difficult choice here. Will it be Mrs Bourne's Smoked cheshire, or a sharp Crabtree?
A salty caramel Reypenaer or gooey tallegio?
Perl las, Stilton or a tangy gorgonzola?

I'm a lover of most cheeses, but not some of the modern fruit combos.

What's on your list, and why?
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Re: Your Christmas cheese board

Postby aero280 » November 27th, 2018, 8:25 pm

Not sure at the moment. I'll try and see what's in Neal's Yard next Tuesday.

Probably a Tunworth, Doddington, Mature Lancashire and a Stichelton.

Tunworth, if the right batch, is better than Camembert.
Doddington is really nice, almost parmesan near the rind, and to my mind is a great cooking cheese.
The Kirkham's Mature Lancashire is something that will cut through anything sweet.
And the Stichelton is a slightly rawer Stilton that is slightly less creamy, but it's a close run thing with Colston Bassett.
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Re: Your Christmas cheese board

Postby Seatallan » November 28th, 2018, 9:47 am

I shall probably go for a Barkham Blue (local to us), a Wigmore and A.N Other (tbd). :D

Cheese will be purchased from The Grumpy Goat (link below) which is a splendid emporium for both cheese and beer. :chops:

http://thegrumpygoat.co.uk/
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Re: Your Christmas cheese board

Postby Ratatouille » November 28th, 2018, 9:51 am

My aunt and uncle lived in Doddingtom and knew the people who started the creamery many years ago. We have a friend in Northumberland who sends us a selection of their local cheese every Christmas, keeping fingers crossed that it arrives intact
I also love their Cuddies Cove.

Funnily enough cheese doesn;t really feature so much in French festivities and certainlly not with port at the end of the meal.Probably just a rest in the middle of all the other courses.

We sometimes have a Tete des Moins over the holiday - the one which you use a special spiral cutter to make frilly rosettes. A Swiss friend bought me a machine a few years ago.
The other choice at this time of year would be a Vacherin de Mont d'Or the small ones are quite often served baked in their boxes.
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Re: Your Christmas cheese board

Postby Herbidacious » November 28th, 2018, 2:50 pm

I have a Tête de Moines girolle/shaver :) was thinking about getting some of the cheese. I bought some ready cut rosettes when I was in Le Touquet to snack on, on the way home.

We always used to buy a Mont D'or when it's 'in season'.

Someone at work gets reduced price Lancashire bombs in around this time of year. I confess I still have one from January :oops: could it be edible? It's completely sealed in it's black wax.

Last year (?) I got my cheese from Wildes' in Tottenham, so a selection of London locals.
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Re: Your Christmas cheese board

Postby suffolk » November 28th, 2018, 4:00 pm

Herbi my bet is the Lancashire will be delicious :tu:
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Re: Your Christmas cheese board

Postby Busybee » November 28th, 2018, 4:06 pm

That bomber will be perfect. :hungry: :hungry:

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Re: Your Christmas cheese board

Postby Herbidacious » November 28th, 2018, 4:29 pm

:D :hungry: :bounce:

(!)
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Re: Your Christmas cheese board

Postby Seatallan » November 28th, 2018, 5:03 pm

Herbidacious wrote:Someone at work gets reduced price Lancashire bombs in around this time of year. I confess I still have one from January :oops: could it be edible? It's completely sealed in it's black wax.


Yum! Like the Snowdonia cheese company Black Bombers too. :chops:
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Re: Your Christmas cheese board

Postby Catherine » November 28th, 2018, 9:10 pm

I'd keep it simple and get a vintage cheddar from cheddar gorge cheese shop, and some of the stilton they sell there too. Then I'd get a very mature ripe brie and serve with water biscuits so the cheese is the star
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Re: Your Christmas cheese board

Postby Badger's mate » November 28th, 2018, 11:08 pm

I have a Tête de Moines girolle/shaver


I was given one of those last Saturday
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Re: Your Christmas cheese board

Postby Herbidacious » November 29th, 2018, 8:06 am

It has to be said, it's not been used much, but it's fun. I seem to remember even half a t-de-m is quite pricey. I might consider taking it work (with some cheese) for a pre Christmas thing.
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Re: Your Christmas cheese board

Postby Badger's mate » November 29th, 2018, 10:35 am

The giver of the gift had bought it in a charity shop, then couldn't get the cheese. I think that means that Waitrose in Stortford hadn't got any.

Our cheeseboards have been changed somewhat since Mrs B's transplant, raw milk products are out. Initially the renal team were a bit wary of blues and mould-ripened cheeses, but now the tablets have settled down, anything made with pasteurised milk is acceptable. Stilton is OK, Stichleton not. It's a tradition at Christmas so we have some, plus a milder blue like Montagnolo or the like. Alternatives would be Blue Wensleydale, Cheshire, Strathdon, Cashel, Dolcelatte. I love aged Gouda, just started some 48-month stuff, but it's easier to get hold of 36-month such as Beemster or Millennium.

Controversially, it would seem, I also like some flavoured cheeses, such as a proper Sage Derby (cheese-coloured with flecks of herb rather than fluorescent green) or Moliterno (Pecorino layered with truffles).


So typically a hard mature cheese, Cheddar or Gouda, Stilton, something soft (possibly also blue) and something flavoured. Maybe also a washed-rind one such as Stinking Bishop. HM chutney and pickles, posh bikkies, grapes, celery. A bottle of something. :D
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Re: Your Christmas cheese board

Postby OneMoreCheekyOne » November 29th, 2018, 11:03 am

MIL and SIL are on cheese duty this year but they have good taste so I expect it'll be a good selection.

I will never forget the Christmas we hosted years ago when one of the cheeses we bought was an epoisses. It was double wrapped and then put in a box and then locked in the cellar and yet still the fumes permeated the house. Tastes incredible, smells shocking :D :shock:
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Re: Your Christmas cheese board

Postby Badger's mate » November 29th, 2018, 12:51 pm

I remember the Munster we kept in a Tupperware box in the garden... :)
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Re: Your Christmas cheese board

Postby Ratatouille » November 29th, 2018, 1:32 pm

Our cheeses live in the cellar in winter. The combined odour of cheeses and truffle can be a bit overwhelming to the uninitiated :lol:
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Re: Your Christmas cheese board

Postby StokeySue » November 29th, 2018, 2:07 pm

As I was in Northern Portugal I have a good bottle of Sandeman LBV port and my chessboard will be selected to go with that

Stichelton I think, some thing firm and nutty such as Comte or an English hard cheese, a rind washed cheese and for something a little more delicate some Delice de Bourgogne perhaps
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Re: Your Christmas cheese board

Postby aero280 » November 29th, 2018, 3:59 pm

I find that a good ripe Tunworth is a fairly reliable way of getting a seat to myself on the train home!! :)

Doesn't work in the rush hour though... :(
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Re: Your Christmas cheese board

Postby Seatallan » November 29th, 2018, 4:53 pm

Stinking Bishop has similar effect (though one of my faves :chops: ).
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Re: Your Christmas cheese board

Postby Amber » November 29th, 2018, 11:03 pm

I’m not a great cheese fan (Wensleydale, and ginger, or cranberry will do me) but OH has enjoyed a nettle cheese a few times recently.
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Re: Your Christmas cheese board

Postby karadekoolaid » November 30th, 2018, 9:12 pm

If I were fortunate enough to be over there (instead of over here), I would go for some Stinking Bishop, some Shropshire Blue, some aged Cheddar (of course) and some really creamy, artisan Double Gloucester.
Since I´m not over there, I may have to do with Queso Guayanés and imitation Parmesan!!
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Re: Your Christmas cheese board

Postby Badger's mate » December 1st, 2018, 9:56 am

What do you like to drink with your cheeseboard?

I like Port (I'm sure yours will be nice Sue) or one of the sweeter Madeiras such as Bual or Malmsey. There are some nice dessert wines, a favourite is Rivesaltes Sur Grains, red, made with Grenache iirc. Alternatively a robust red like Amarone. I've not tried it, but I imagine a barley wine would go well too.

That said, I would normally be happy with whatever red I'd been drinking earlier, or a pint of bitter, but Christmas is a good excuse to open something different.
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Re: Your Christmas cheese board

Postby Seatallan » December 1st, 2018, 10:18 am

I agree re Port and Madeira. Also enjoy my homemade Sloe Gin and Blackberry Vodka.
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Re: Your Christmas cheese board

Postby StokeySue » December 1st, 2018, 11:26 am

I have a small stash of dessert wines
I don’t like wines with sweet desserts so they have been sitting there a while
I think I might get some pears and some nice blue cheese and open some
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Re: Your Christmas cheese board

Postby Ratatouille » December 1st, 2018, 1:26 pm

The chosen wine really depends on the cheese doesn't it? Also where the cheese course features in the meal.

I actually prefer a Sauvignon blanc with reasonable fresh goat's cheeses and a sweet one with most blues.
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