PHOTOGRAPHY: PAULINE CARANTON WRITER: EMMA MOOREThe trend for blurring the boundaries between low-
and high-brow feasting continues at Morty & Bob’s, in
London’s King’s Cross. The café-bar is currently making
a meal of the cheese toastie, including putting on
toastie and wine pairing evenings. ‘Things to consider
when choosing the right cheese for toasties include its
relationship to heat,’ says owner Charlie Phillips. ‘High
quality and aged vintage hard cheese will turn to oil so,
if you want that rich, tangy flavour, use it with anotherToast masters
A cheesy snack is up for meeting
new drinking partnerscheese that can offer some stability in the heat.’ Phillips
would pair a toastie with a crisp, cold rosé or light red,
while Alex Lambert, cellar manager at cheesemonger
Paxton & Whitfield, offers further guidelines. ‘When
cheese is melted, the flavours become more intense,
and the change in texture makes it feel creamier. Wines
with higher acidity, like Italian reds or champagne,
go well, or use the fat to soften the tannins of bold reds
like cabernet sauvignon or nebbiolo,’ says Lambert.‘BANQUET’ WHITE
WINE GLASS, £17, BY
NORMANN COPENHAGENWe asked Charlie Phillips,
of Morty & Bob’s, and
Alex Lambert, of Paxton
& Whitfield, to suggest
their perfect pairings
Montgomery Cheddar
This cheese, aged for
12-18 months, is one of the
cheeses in Morty & Bob’s
Straight Up cheese toastie.
Serve with a cold pinot
gris, such as New Hall Pinot
Gris, a crisp, delicate British
wine that’s perfect for
cutting through the cheese
on your palate.
Berkswell
This delicious British
cheese, made from sheep’s
milk, is similar to manchego.
Serve with a cold glass
of fizz, such as Cottonworth’s
Classic Cuvée.
Lincolnshire Poacher
or Comté
Serve with any red, but
a slightly cold pinot noir
goes nicely with the nuttiness
of these hard cheeses.
A mixture of
Swiss cheeses like
Gruyère, Emmental
and Tête de Moine
This combination pairs
well with white wines from
the Jura and Savoie regions
around the French Alps.Newspaper
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