As a dessert
When it comes to wine and cheese, palate preferences vary,
and this board allows for that. Rather than focusing on grape
variety or location, it’s pairing according to levels of intensity.
You’ll still have the progression of lighter to heavier in the
cheeses and the wines, but nothing will clash. Start with the
white or rosé, guiding guests toward lighter flavours first.
But, if they are determined red wine drinkers, that’s fine.
The cheese Pastures with a dry white (Saxon Creamery;
Cleveland, Wisconsin, USA).
Made from the milk of a single herd of crossed Holstein and
high-butterfat Jersey cows, this aged Cheddar is bold but
buttery. Choose a crisper, less fruit-driven white wine with
a touch of minerality: Muscadet, Vinho Verde, Verdicchio
or Sauvignon Blanc.
Substitutions Hafod Welsh Organic Cheddar (Holden Farm
Dairy; Ceredigion, Wales).
The cheese Burrata with a dry rosé (Di Stefano Cheese; USA).
This gem contains a centre filled with shredded pulled curd
mixed with cream (known as stracciatella). Choose a clean,
crisp rosé (rather than a fruit-laden one) and serve it chilled.
Substitutions La Baronia Burrata di Bufala (Italy).
The cheese Ossau Iraty PDO with dry, light red wine
(Hervé Mons; Pays Basque, France).
Aged sheep’s milk cheeses from the Pyrenees mountains, home
of the culturally distinct Basque region, are among the best in
the world. The dense paste is laden with flavours of grassy
pastures, sweet flowers and roasted nuts. The optimum pairing
here is a wine that has character and flavour but isn’t heavilyfruity: a French Pinot Noir or Gamay or an Italian Sangiovese.
Substitutions P’tit Basque (France), Esquirrou (France),
Berkswell (Berkswell Cheese; West Midlands), Spenwood
(Village Maid Dairy; Berkshire), Corra Linn (Errington
Cheese; Lanarkshire, Scotland), Roncal PDO (Spain).
The cheese Paso Vino with heavier red wine (Stepladder
Ranch & Creamery; Cambria, California, USA).
This firm cow’s milk wheel has soaked up the grapey
flavours of a local Californian Syrah, making it both fruity
and sweet. While the Syrah wine is an obvious choice as
the drinking partner here, a Cabernet Sauvignon, Merlot,
Grenache, Malbec (or a blend) would also pair well.
Substitutions Ubriaco Prosecco (Italy), Queso de Murcia
al Vino PDO/Drunken Goat (Spain).
The cheese Saint Agur with port (Savencia Fromage
& Dairy; Auvergne, France).
Silky and luscious, this pasteurised cow’s milk blue cheese is
extremely buttery due to the addition of extra cream. The blue
mould adds a subtle peppery note that doesn’t overpower.
It’s a perfect pairing with sweet port – the rich wine from
Portugal is fortified with brandy and comes
in several styles, the most popular of which
are ruby (fruit-laden) and tawny (caramel
and roasted nuts). If port isn’t available, try
Sauternes, Madeira or Beerenauslese Riesling.
Substitutions Cambozola Black Label
(Germany), Bleubry (Canada), Kikorangi
(New Zealand), Castello Double Crème
Blue (Denmark).Extracted from Cheese Boards To Share (Ryland Peters & Small, £16.99) by Thalassa Skinner. To order a copy at the special price
of £12 with free UK p&p, visit rylandpeters.com and use code REDBOARDS at the checkout. Of fer valid until 20th December 2019
From left: Paso Vino,
Pastures, Saint Agur, Ossau
Iraty PDO and BurrataACCOMPANIMENTS
Panforte
Chocolate truffles
Candied peel
Dry white wine
Dry rosé wine
Light red wine
Heavier red wine
Port