Travel0 min ago
Top 5 cheeses.
23 Answers
For an after dinner cheese board. I think 5 is the right number, served with red and white grapes.
I am thinking....................
Mature Stilton
Applewood Smoked
Boursin
Red Leicester
Wenslydale
What are your choices concerning colour, taste and texture?
I am thinking....................
Mature Stilton
Applewood Smoked
Boursin
Red Leicester
Wenslydale
What are your choices concerning colour, taste and texture?
Answers
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I would like to see a soft cheese there, such as brie or camembert.
As you are serving stilton, make sure the Wensleydale is white.
Ditch the boursin for a roquefort or danish blue.
And as it's christmastime, swap the red leiesester for a huntsman - or a cheese with cranberry.
Apart from that - lovely!
:)
As you are serving stilton, make sure the Wensleydale is white.
Ditch the boursin for a roquefort or danish blue.
And as it's christmastime, swap the red leiesester for a huntsman - or a cheese with cranberry.
Apart from that - lovely!
:)
I'm glad you didn't include goats cheese!
Red Leicester is a bit non, tastewise - I'd go for an extra mature cheddar instead. You have a good choice of different textures in your list, from spreadable to hard, which is always nice. I'm not keen on smoked cheeses as I find them a bit indigestible, and would thank you for something like a Port Salut instead.
Add celery as well.
Red Leicester is a bit non, tastewise - I'd go for an extra mature cheddar instead. You have a good choice of different textures in your list, from spreadable to hard, which is always nice. I'm not keen on smoked cheeses as I find them a bit indigestible, and would thank you for something like a Port Salut instead.
Add celery as well.
I like goats cheese but prefer it cooked, so not applicable here.
I love danish blue but feel that one blue cheese is enough. I suppose it is quite different from stilton though.
Ermmm you are quite right, Red Leicester is fairly bland, but what a lovely colour. How about one of those red leicester and cheddar mixed affairs??
Mmmmmm celery is great. Slithered or sliced?
I love danish blue but feel that one blue cheese is enough. I suppose it is quite different from stilton though.
Ermmm you are quite right, Red Leicester is fairly bland, but what a lovely colour. How about one of those red leicester and cheddar mixed affairs??
Mmmmmm celery is great. Slithered or sliced?
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Hi mr Wardy,
I think there is a beautiful cheese shop near you or Brighton if that is near you. Please go and try the different flavours and textures of goats cheese as well as the normal sources ie: bovine. It is an insult to cheese makers if you only cook certain cheeses.
Have a wonderful dinner party.
B.
I think there is a beautiful cheese shop near you or Brighton if that is near you. Please go and try the different flavours and textures of goats cheese as well as the normal sources ie: bovine. It is an insult to cheese makers if you only cook certain cheeses.
Have a wonderful dinner party.
B.
Just my opinion but I think 5 is too many and would go for 4. When expense is not important I go to my local cheese shop in Glasgow (even Delia has heard of it http://www.deliaonline.com/ingredients/good-fo od-stores/iain-mellis-cheesemonger,65,GF.html and ask for adivce.
Other than that I would go for:
a strong cheddar,
a blue cheese (prefer Shropshire or one the Scottish ones),
a soft chesse (Brie or Canembert type but doesn't have to be French),
and a smoked cheese.
Anyway, eat what you enjoy and serve it at room temperature.
Personally, I like it iwth oatcakes and a selection of grapes, apple, celery, pickled onions etc depending on the cheese.
Wash it down with good red wine, Port or if you are really lucky (and I am this year) a New Zealand dessert wine.
Other than that I would go for:
a strong cheddar,
a blue cheese (prefer Shropshire or one the Scottish ones),
a soft chesse (Brie or Canembert type but doesn't have to be French),
and a smoked cheese.
Anyway, eat what you enjoy and serve it at room temperature.
Personally, I like it iwth oatcakes and a selection of grapes, apple, celery, pickled onions etc depending on the cheese.
Wash it down with good red wine, Port or if you are really lucky (and I am this year) a New Zealand dessert wine.
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