SAY CHEESE!
The perfect end to any meal, or a supper in itself, a cheeseboard is a Christmas essential, says Thalassa Skinner. Here, she shares three showstoppers ideal for any holiday gathering
Showstopping cheeseboards for every occasion
As an aperitif
Champagne and cheese is a classic pairing, but steer clear of yeasty Champagnes and sparkling wines and opt for those with well-balanced crisp acidity, like Pol Roger. The idea is to lay this board out and let people help themselves over a long period of time.
The cheese Parmigiano Reggiano PDO, (multiple producers; Emilia-romagna, Italy). When serving this classic as a table cheese, make sure the wedge is freshly cut from its wheel, and allow guests to chip away at the jagged interior paste. Small chunks of excellent ‘grana‘ cheeses are perfect with sparkling wines; the multi-layered flavours in the cheese meld beautifully with the crisp bubbles.
Substitutions Grana Padano PDO (Italy), Gran Kinara (Italy), Old Winchester (Lyburn Farmhouse Cheesemakers; Wiltshire), Västerbottensost (Sweden), Gran Moravia (Czech Republic).
The cheese Saint André (CF&R; France).
This silky triple-cream round has a bright white, edible rind and a buttery paste.
Substitutions Brillat-savarin (France), Pierre Robert (France), Délice de Bourgogne (France), Finn (Neal’s Yard Creamery; Herefordshire), Elmhirst (Sharpham Wine & Cheese; Devon).
The cheese Moliterno al Tartufo (Central Formaggi; Italy).
This six-month-old sheep’s milk cheese becomes toothsome and piquant before it’s injected with a glorious paste of truffles and extra virgin olive oil.
Substitutions Sottocenere al Tartufo (Italy), Crutin (Italy), Melkbus 149 Truffle (Holland).