Capitalise on the Seasonal Cheeseboard this Winter
Bel has joined forces with its team of ambassadors to bring you a selection of top tips on how to create the perfect winter cheeseboard.
“Cheeseboards are fantastically simple to prepare and incredibly versatile. They make an impressive grand finale to any festive feast and are also great sharing options so can be used on lunchtime menus as a tasty alternative to sandwiches. The cheeseboard offers chefs a blank canvas to demonstrate creativity by including seasonal fruits and home made chutneys, jams, pickles and biscuits while front of house can use them to trade up by matching winter-warming ports, whisky and wine,” comments Lacey Bradshaw, brand manager, Bel Foodservice UK.
Bel’s cheeseboard tips
- Include a variety of textures and tastes to create interest for the palate. Try combining Boursin, with its crumbly texture and distinctive, sophisticated taste with smooth and creamy Port Salut and sweet, nutty Leerdammer to create a full flavour experience.
- Allow the cheeses to reach room temperature and their flavours to develop before serving.
- To create a premium dish, serve on a wooden, marble or slate cheese board decorated with a selection of chutneys, preserves, pickles and fruits such as grapes and figs. Why not try Garry McMeckan’s delicious peach chutney? (recipe below)
- Serve with a selection of crackers, oatcakes or even toasted artisan style bread.
- Try serving with a rich red wine such as Valdivieso Merlot or for those that prefer white, serve with a powerful Sancerre such as Domaine de la Chezatte.
Peach Chutney
By Garry McMeckan, agency chef and ambassador to the Bel Cheese Academy
Makes 700g
- 500g Yellow peaches peeled, stoned, largely diced
- 60g Cox Orange Pippin apples, peeled and grated
- 120g Tomatoes, peeled, deseeded and chopped
- 60g Onions, finely chopped
- Zest and juice of 1 lime
- 150g Castor sugar
- ½ tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ Ground white pepper
- 10g Fresh ginger
- 150ml White wine vinegar
Method
- Add all ingredients to a heavy based saucepan except the peaches.
- Bring to the boil over a low heat cook and for 30 minutes, until the mixture has thickened.
- Add the peaches and cook gently for further 30 minutes.
- Transfer to a kilner jar and leave until cold. Seal the jar. The chutney will keep for 2-3 weeks in fridge.
