November 13, 2019 10:58 am
A quality cheeseboard is a Christmas staple! We show you how to create your own impressive cheeseboard – the perfect way to end your Christmas feast!
What cheeses should you buy?
We would suggest creating a cheese board that offers a variety of different textures, styles and flavours, hence why the combination of stilton, brie and cheddar has always worked so well. Try to go for hard, soft and a blue cheese. Go for your favourites and maybe be a bit more adventurous and add some goats cheese Morangie brie, whatever you choose always try the cheese before you purchase if you can.
Here are a few additional kinds of cheese you could choose!
- Aged: Aged Cheddar, Gruyere, Gouda.
- Soft: Brie, Camembert, Goat.
- Firm: Manchego, Parmigiano-Reggiano, Edam.
- Blue: Gorgonzola, Roquefort, Stilton.
These aren’t just fillers put a perfect opportunity to get really creative and add another dimension and element of creativity to the board, try to incorporate fresh, sweet, salty, fresh, and tangy, savoury flavours; breads and crackers work really nice and are a great accompaniment for the cheese, baguette, ciabatta, bread sticks, crostini, multi-grain crackers parmesan crisps are few great examples.
Adding some fresh fruit and veggies balance things out, acting as palate cleansers, sliced cucumbers, and grapes work very well. It is also important to add something a little sweet on the board, honey or jam work great, along with dried fruit or figs, nuts also add a whole new texture to the mix with their crunch and of course olives for that additional tang.
Honey, jam and mustard are also great accompaniments, chocolate and cheese also pair really well together, dark chocolate in particular just break it up and fill the board. Add an element of versatility by adding a bowl of hummus to the mix or even a few bowls of extra virgin olive oil for dipping the bread.
When it comes to adding the final touches, look at the board and see if there are any gaps you can fill, we love the idea of adding some garnish of fresh herbs to bring some life to the board, fresh dill and rosemary, particularly with its piney smell, add a great festive aroma!
How should you put the board together?
Start off with a large board, we recommend wood or slate and stone boards. Begin by creating an anchor in the centre, maybe add a bowl of hummus or honey, you then want to think about the four corners of the board and add something in each, you then want to fill the gaps from the centre to the four corners, there really is no rule as to what order everything goes in, its entirely up to you!
When putting the cheeseboard together you want to make sure you give the hard cheeses space to breather and the softer cheeses space to spread out. Consider the shape and colour of the cheese, keep in mind shapes; rounds, sliced, triangle, square this will make for a much more interesting cheese board, play around with them and see which look the best together
Be thoughtful, but don’t stress out too much! Don’t be scared to be whimsical in how you throw things on the board. You can choose to go simple and sparse, or you can go with a fuller cheese board. When entertaining a large crowd during the festive period
For final touches take a step back, are there any gaps you can fill? and top it off with your chosen garnishes and you’re done!
- Offer a variety of savoury and sweet ingredients. Everyone likes their cheese a little different. Some like it savoury, others sweet, and some like a combination of both. The best cheese boards have something for everyone.
- Offer a variety of textures, remember eating is a sensory experience,
- Use ingredients with different textures such as creamy, crunchy, crumbly, gooey, etc
- Leave softer cheeses (such as brie and creamy or crumbly blue) whole.
- Add some cured meats. Prosciutto, salami, soppressata, chorizo, or mortadella are all good options. (optional)
- Use cheese markers to label cheese so everyone knows what they’re getting.
- Bring cheeses to room temperature before serving to bring out their authentic flavour.
- Don’t forget the knives, spoons, toothpicks, etc.
One last important tip for you: remember, cheese tastes much better at room temperature. Take the cheese out of the fridge at least 1 hour before serving (don’t unwrap yet or else it will dry)
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This post was written by millerwp