Cheese Board and
I can think of nothing on a plate
that deliver's such a wide variety of tastes and textures that requires absolutely no work, just a bit of
planning and shopping.
A Bit Of History
No one has been able to tell
me the history of cheese but the story must
go someone like this. There was this bloke transporting some milk in a container made from an animals stomach,
On his journey he stopped at an inn for a glass of refreshment or 7 leaving the milk in the sun for to long, and
I am sure you can guess the next bit and what his wife has to say about this, but to me this sounds quite
plausible if not very palatable!.
So we have another one of those
foods that predates history, but man being the clever little devil that he is has taken the basic product and
developed a huge array of cheeses to suit all tastes. The biscuit is also the result of mans creativity. You see
at some point we were off discovering the world, now >this was tough work and we needed to take some carbohydrate based food
with to give us plenty of energy.
The problem was, that this food needed to stay edable and not give us
poisoning, corn that was baked into a dry slab was just the ticket,
so a biscuit was born. Again we have developed it beyond recognition to some would say an art form, and
today we find biscuits in every culture and for every occasion.
What wine? Well just about anything that takes your
fancy, I don’t think there are any hard or fast rules here and everyone will tell you something different,
and perhaps it depends on the cheese you are
eating. However for me I cannot think of a better reason to crack open a bottle of Port.
Or should I say "South African Fortified
A Sweet Fig
It's a bit
difficult for me to give a definite shopping list, as the array of cheeses are so diverse and peoples tastes are
just as wide, but I can recommend the following and I have narrowed it down to three types and you must serve
all three on the board together.
Firstly a cream
cheese that can be one of two, a Brie or a Camembert they are both soft creamy cheeses that have a soft rind
coating, that must be eaten. They are both French but from different provinces Brie from Normandy and
They have quite delicate flavours and sometime it's difficult to tell them apart.
Secondly a mature Cheddar, it’s quite firm and normally has a slight yellow colour to it. It’s English from the
county of Somerset, Home Sweet Home for me and my dad would not touch any other cheese. The more mature the cheese
gets the stronger and sharper the taste becomes. It’s one of those cheeses that’s quite easy to remember the taste
of and anything left over is perfect to make a cheese sauce with or pop into a salad.
Lastly a Blue, not everyone favourite but if you like strong cheese you just love it. Roquefort, Gorgonzola
and Stilton are three that come to mind and the names refer to the area they come from. Ok the under age and
squeamish should now turn off, yes the blue specks or vanes in the cheese are caused by bacteria and yes they have
been deliberately put there. They give the cheese its distinctive taste and smell that can be a bit like stinky
feet! As with the Cheddar anything left on the plate the following day will not go to waste, anyone herd of a
And This is What
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