Learn a thing or two about twinning cheeses with complimentary chutneys (and other sticky things)
Cheese is a key part of Christmas as far as we’re concerned. However, an excellent cheeseboard - the cheeseboard to end all cheeseboards - is as much about all the extras… the nuts, the grapes, the sticks of celery, the biscuits, and definitely the jewel-coloured pots of pickles and chutneys. And one chutney is absolutely not enough. You need to make sure that every cheese on your board has its own sticky partner to pair with.
Cheese: Strong hard cheeses (eg mature cheddar or Lincolnshire poacher)
Pair with: A Caramelised red onion chutney
Cheese: Milder hard cheeses (eg double Gloucester or red Leicester)
Pair with: A tomato-based chutney
Cheese: Drier hard cheeses (eg Parmesan or gouda)
Pair with: Mostarda (an Italian condiment made from candied fruit and a mustardy syrup)
Cheese: Goat’s cheese
Pair with: Something with a kick of chill like a tomato and chilli chutney, or a red onion marmalade
Cheese: Blue cheeses (eg gorgonzola or Danish blue)
Pair with: Rosemary and gin jelly
Cheese: Strong blues (eg tsilton)
Pair with: Fig chutney
Cheese: White rind soft cheeses (eg cambazola or brie)
Pair with: A Plum and Apple chutney, Orange - brie loves anything fruity
Cheese: Sheep’s cheeses (eg manchego and pecorino)
Pair with: Membrillo (quince paste)
If you’re putting together your own Cheeseboard To End All Cheeseboards, you will enjoy our feature Brie Merry and Bright, by Catherine Frawley, starting on page 16 of our December issue. It has lots of recipes to add interest to your cheeseboard, from breadsticks and chestnut hummus to pickled shallots and fennel oatcakes. And, of course, a wonderful festive chutney.
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