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Our Autumn Cheeseboard Selection

Our Autumn Cheeseboard Selection

You may have noticed our beautiful, fold out cheese booklets in store with seasonal cheese board suggestions and inspiration.  Here is our Autumn Cheese board, along with wine and our own Bayley & Sage cracker pairings.  For more inspiration pick up a booklet in store when you are next in…..

From the buttery smooth blue Forme D’ambert to the complex nutty and fruity Comte, this cheese board is full of autumn flavour. Pair the Motthais sur Feuille with a drizzle of honey and the Comte with sweet grapes. Rosemary crackers, oaten biscuits and dates would work well here. Adorn with cobnuts and fresh figs.

MOTHAIS SUR FEUILLE

Made from raw milk from Alpine goats, matured for 4 to 7 weeks. The chestnut leaf controls the humidity, absorbing any extra moisture and returning it if the cheese becomes too dry. It has a thin, white, bloomy rind and a firm texture, becoming creamier around the edges, it is both beautiful and delicious.

Wine Pairing: Domaine Jean Dauvissat Père & Fils Chablis 2018A Chablis produced from an exceptional vintage. With good minerality long freshness, and a gentle taste of citrus fruit.   £25

Cracker Suggestion: Bayley & Sage Oat & Buttermilk Cracker

FORME D’AMBERT

One of France’s oldest cheeses, the Forme is also one of the most popular. It is a creamy and delicate blue cheese with a rich, creamy texture which does not crumble like blue cheeses often do. The buttery smoothness of the cow’s milk contrasts with the sharper, nuttier blue.

Wine Pairing: Musella Valpolicella Superiore 2016.  Ruby red in colour. A blend of Corvina, Rondinella, and Barbera. With a hint of red fruit, and spice. £20

Cracker Suggestion: Bayley & Sage Charcoal Cracker

MATURE COMTE

A perfectly matured three year-old Comté has a smooth, yellow paste, with a buttery texture contrasting with the crunchy milk ‘crystals’. Its flavours are complex and long-lasting, with the sweetness of dried fruits and nuts perfectly balanced

Wine Pairing: Culleen ‘Red Moon’ 2017. From the Margaret River, a blend of Malbec, Petit Verdot, and Merlot. Certified biodynamic and delicious. A nose of plum and cherry, with a palette of dark cherry and blueberry, a hint of spice, and soft tannins. £25

Cracker Suggestion: Bayley & Sage Cornish Seasalt Thin

REBLOCHON

Reblochon is a semi-soft, washed rind and smear-ripened cheese from the mountains of the Haute-Savoie. The disc-like wheels have a fine bloom on a saffron yellow rind. The paste is soft with a lovely ivory colour. A delicate creamy taste, with a slightly nutty quality.

Wine Pairing: Akarua RUA Central Otago Pinot Noir 2018 From one of the finest new world region for Pinot Noir. Fresh, juicy, red berries, a subtle savoury character, soft tannins, and a touch of spice. With a beautiful floral aroma. £22

Cracker Suggestion: Bayley & Sage Multiseed Cracker

NOTES ON YOUR CHEESEBOARD

An ideal amount of cheese per board is between 3-5, any more and the palate can be overwhelmed. Choose different milk types, textures and intensities. Allow approximately 125g of cheese per person. Store cheese in wax paper in the fridge, away from any strong smelling food as it can absorb flavours. Put in a separate draw or box if possible. Allow cheese to come up to room temperature before serving, the warmth will bring out the flavours. Ideally have a selection of knives including a pronged cheese knife and one for soft cheeses. Accompany with seasonal fruit, nuts, crackers and crusty bread. Consider provenance of the cheese and pair with wine or cider accordingly. Make it look beautiful and enjoy!

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