A cheeseboard selection of our favourite festive cheeses for 2018. To create a sense of occasion that may well last till boxing day, this is what we'll be having.
min total weight: 1.2kg suitable for 6-12 people
Colston Bassett Stilton (300g approx) pasteurised cow's milk blue from Nottinghamshire, England, especially selected and matured by Neal's Yard Dairy, London.
Comté 18-24 months (200g approx) raw cow's milk cheese made in the Jura Mountains in Franche-Comté, France. Matured by Rivoire Jacquemin and selected for us by Mons Cheesemongers, London.
Isle of Mull Cheddar (200g approx) raw cow's milk cheese made by the Reade family near Tobermory, Scotland. A hearty, full-flavoured Scottish Cheddar, Isle of Mull is drier in texture with flavours that are upfront, richly savoury and boozy.
Killeen (200g approx) pasteurised goat's milk cheese made by Marion Roeleveld in County Galway, Ireland. Marion brought cheese heritage with her from Holland to make this Gouda-style recipe.
Vacherin Mont D'Or (min 400g) raw cow's milk cheese made seasonally through the winter months in the Jura mountains in France. We prefer the cheese served at room temperature but Vacherin can be and is often baked.
Sourdough Crispbread (105g) made by Peters Yard, this is my favourite cracker to serve with cheese and many many other foods. It is a good idea to have a packet to hand at all times.
ALLERGENS: MILK, GLUTEN, may contain traces of nuts.
cheeses are cut by hand and individual weights will vary but the overall weight of contents will exceed 1.2kg