Cheeses are not, by their nature, solitary creatures; rather they are pack animals. A single cheese is highly enjoyable, but a plethora of cheeses is far preferable. In their natural habitat of the cheese board, stronger cheeses can herd weaker ones to deliciousness, soft and mild cheeses cleanse the palette for the big beasts, and flavours which might not be enjoyable in the large quantities required for a solo review are leavened by workhorse cheeses or a selection of accompaniments. With that in mind, here’s what’s gracing our cheeseboards this Christmas.

Some of these are tried and tested; some of them are novel and exciting. Find out what Phil thought here, and check back in later for an update from Louis.

Phil: I began with the classic Black Bomber Cheddar. I purchased this from Marks and Spencer to keep costs under control, then walked outside and immediately ignited a nuclear warhead under all attempts at fiscal responsibility after a hard sell at the market stall for what turned out to be a fearsomely expensive 200g of Flower Marie “English ewe’s milk Camembert equivalent”. This was the hefty sum of £9 and I will demand truly great things from it. I also asked for a hard goat’s cheese. I was told that they did have Rachel but was warned skeptically that it was “quite strong and goaty”; at this I laughed hollowly and purchased a large slice. I extended the suprabovine selection with some Ossau-Iraty (I foolishly didn’t check Grate My Cheese for details, so have the Onetik one instead of Joe’s recommended M&S own version). To round things off, a soft Pié d’Angloys adds some textural variety. Accompaniments are the M&S biscuit selection, some standard digestives and a variety of grapes.

Louis: My cheeseboard this year is mainly comprises of some of my recent review cheeses supplemented with a few perennial favourites and a new local offering. The staple of the board is the delicious and punchy Somerset Vintage Cheddar. This strong offering is balanced with the deliciously smooth Chaorce (a taste sensation that I cannot recommend enough!). In the blue corner we have Saint Agur – a tasty blue that satisfies the lovers of the subgenre and doesn’t overly offend those who are not so keen. Representing the non-cow milk cheese is the wonderful Singletons Parlick, the taste of which is certain to stand out from the crowd. A new favourite of mine is Stithians Yarg which, with its sweet and lasting flavour, makes its way straight on to the board. A Mediterranean flair comes in the form of Manchego, this particular offering flavoured with a rosemary rind. The final addition is a local Somerset Brie – as yet untried and untested but came positively recommended by the deli that sold it! All of this is paired up with a bottle of Cockburn’s Ruby Port, a box of Jacobs Crackers and a home-made Apple & Onion Chutney (courtesy of my grandmother!)

Louis’ Cheeseboard 2020

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