Don’t cut the nose off brie

Sacré bleu! Or camembert for that matter. Share the ripe middle by cutting strips.

Published 20 Jan 2016

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Compose a cheeseboard

A cheeseboard is a highlight of the holidays for me. Here are some simple guidelines on how to create a winning one that looks and tastes the part. I think the key really is the range of textures in the cheese. If you’ve got a hard, semi-hard, and soft cheese you’re onto a good start. If you can add in a crumbly and creamy and make sure you have a range of strengths from mild to mature, stinky or blue you’re onto a winner. Then make it amazing by adding complements from the sweet and salty buckets and don’t forget the crackers and breads. If you want show off, try to cover a range of cheese shapes, colours and milks such as goats and sheep as well. Mmm… Also see, Don’t cut the nose off brie and Compliment, Complement, Freeze stilton. And because you may find yourself curious about it: origins of Boxing Day.…A cheeseboard is a highlight of the holidays for me. Here are some simple guidelines on how to create a winning one that looks and tastes the part. I think the key really is the range of textures in the cheese. If you’ve got a hard, semi-hard, and soft cheese you’re onto a good start. If you can add in a crumbly and creamy and make sure you have a range of strengths from mild to mature, stinky or blue you’re onto a winner. Then make it amazing by adding complements from the sweet and salty buckets and don’t forget the crackers and breads. If you want show off, try to cover a range of cheese shapes, colours and milks such as goats and sheep as well. Mmm… Also see, Don’t cut the nose off brie and Compliment, Complement, Freeze stilton. And because you may find yourself curious about it: origins of Boxing Day.

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