Cheddar Cheddar can be a great versatile cutting cheese with a few options. Depending on what you like, or what your cheese board needs, it can be broken into crumbles or slices (triangular or rectilinear) If you have a drier, more flakey cheddar, you’re probably best off with crumbles. Younger or less dry cheddars lend … Read more
In our opinion, a great cheeseboard is at the heart of every great party. Whether you are entertaining for 2 or 200, there are loads of options to create the perfect cheese and charcuterie platters on any budget. If you are entertaining groups of 6+ we recommend cutting cheeses for easy access as opposed to … Read more
In most cases, yes! Unless it’s covered in wax or cloth, eating the rind is a preferential decision. Technically rinds on comte and rinded blues are totally edible but they can impart a bitter flavour. Cheese is a natural product, and from time to time you can expect some blooms and moulds to develop on … Read more
When serving, remove only the amount you think you will use for the occasion from the cooler storage place. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Having said that many … Read more
For a cheeseboard allow around 75g-100g approximately of cheese in total for each guest. Therefore if you are serving 10 people and have 4 cheeses, you would serve around 1kg in total, so about of 250g of each cheese. The amount of cheese required will also depend on whether the cheeses are to be served … Read more
Leave the cheese in the fridge for as long as possible before going on display.
