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Cheeseboard Masterclass #1

Cheeseboard Masterclass #1

The Holy Triumvirate

How does one go about putting together the perfect cheeseboard ?

As cheesemongers we get asked a lot about the alchemy of putting together cheeseboard here we will impart some cheese wisdom so here we are kicking off our new series Cheeseboard Masterclass.

First things to think about are texture & flavour. So lets keep it simple and start with a three cheese board. How about a hard a soft and a blue -we call this the Holy Triumvirate.

In the world of cheese with the abundant styles this is the best place to begin demystify your cheeseboard.

So let's start with your hard -  think about whether you are in the mood for something sharp like a Lancashire, earthy like a cheddar or sweet like a Gouda - there are of course all  those flavours in between like milky & savoury.

Ok so assuming you are shopping at Two Belly and you are new to our cheese counter ,the first hard cheese I would recommend is hands, down Kirkham's Lancashire (stand back cheddar fans Montgomery's would’ve been my second choice) because this cheese got me buzzing about British farmhouse cheese.

The flavour profile is this, its youghurty & tangy with earthy, grassy & savoury tones. Layers of flavour but also has a nice sharpness that can act as a paller cleanser.

Let's move on to your soft cheese - now I want something to complement the sharpness of Kirkham’s. I'm thinking something milky and creamy - lets go for Winslade. This cheese is made in Hampshire and is inspired by Vacherin Mont d'Or, it's a little round which is lined in spruce bark this imparts a slight herbal woody edge when eating close to the spruce - the cheese it's self is custardy and milky. Winsalde is at it's best during the winter months - a good thing to keep in mind ask your cheesemonger what is good right now. 

Now we can think about Blues and you might assume all blues taste the same but they can vary too from creamy to crumbly and from sweet to salty. Blues can also be made from not only cow's milk but sheep and goat too. 

I'm going to dive right in and just go for Brunswick Blue . We have been singing this cheeses praises. This is an unusual blue cheese its the aged version of Beenleigh Blue so it's a sheep's blue and we don't have any sheep's milk cheese on our board yet. The flavour profile is malty, bready notes, it's salty and moreish with a fluffy texture. Very well balances blue different flavours that all work in harmony together. 

And there you have it the holy triumvirate - three cheeses all to complement each other

1. Hard Kirkham's Lancashire

2. Winslade

3. Brunswick Blue 

So the takeaways from this are keep it simple start with three, think about complementing flavour profiles and think about the different milk types (cow, sheep or goat).

Next master class we take it a step a further and go deeper in to complementing flavours. 

Til next time .

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