Cheese Tips

As a guide we recommend 50 - 100g of cheese per person. when creating a cheeseboard or platter, odd numbers look better - say 3 or 5 cheeses, and sometimes 1 large piece can look better than 5 small pieces.
The classic model of a combination of soft, blue and hard cheeses is a safe approach. An alternative options is a trio of the same style such as 3 soft cheeses - Lord London, a Camembert & a Washed rind, - one in each of the classic styles of soft, blue & hard.
Think of textures and flavours when choosing a cheeseboard to avoid having cheeses that are too similar. e.g. a soft creamy white mould with a firm blue cheese and crumbly cheddar gives a balance of texture and mouthfeel.
Do not wrap in plastic
We wrap all of our cheese in cling film, but for sale purposes only, if you can, simply wrap your cheese in waxed paper and then place it in a loose fitting food bag.
Designate a large plastic container for your cheese
Ideally one which has an airflow button on top and a plastic grate on the bottom to allow air to circulate around the cheese. Keep a damp, clean dish cloth at the bottom of the box to prevent the cheese from drying out.
Find the warmest place in your fridge
Cheese can dry out if it is too cold. The vegetable drawer at the bottom of the fridge is usually best.
Serve the cheese at room temperature
Taking the cheese out of the fridge about 30 mins to 1 hour before serving allows the flavours and texture to develop their full potential. Leave it wrapped at this stage to prevent drying out.
Select biscuits that are specifically made for cheese. Selecting the right one should enhance the cheese, not distract from it.
Fruit pastes & sweet things are the classic match to balance the saltiness of cheese – think Sauternes & Roquefort, Port & Stilton. Our Cheese Companion is made from English eating apples with a hint of garlic, and goes exceptionally well with all our cheeses.
Drink matches
Balance is the key here in order to let the cheese shine. Generally speaking, the strength of the cheese and its richness should be balanced by the accompanying drink, not overwhelmed by it, whether that be wine, beer, cider or spirits.
Soft Cheeses
Camembert, Brie and other soft cheeses need to ripen. This will not take place in a fridge, which will be too cold to let nature take its course. So, leave the cheese somewhere at room temperature (not too warm).
Cheese Knives
The best sort of cheese knife is one with large cut-outs in the blade. This prevents you from squashing soft cheeses as you press down on them. the knife should also have a serrated edge, and prongs to pick up the cut pieces.
Cutting a Cheese Wedge
What is the best way to cut cheese from a wedge? the age-old answer is leave it in the same shape as you found it.
With left over cheese bits make potted cheese, or a poor man's fondue (grate the cheese and heat gently with white wine, mustard, garlic and seasoning, when it is thick, add 2 or 3 beaten eggs and keep stirring.
A magical combination is drizzling honey over Sussex Blue.
Cheese Sauce
Amaze your guests and use our Truffle Brie when making a cheese sauce. Our favourite is cauliflower cheese.
Broaden your taste
Broaden your taste in cheese, go to a cheesemonger and ask to taste different cheeses. Cheesemongers are specialists and can help you find different cheeses that will enhance your cheeseboard.
Do not be put off
Do not be put off by raw milk cheese, being raw means that it holds on to its natural flavour some of what is lost in pasteurising. Raw milk cheese is more natural tasting and would have been similar to what our grandparents would have eaten before the modernisation of cheese production.
Expect length of flavour
Expect a long length of flavour which cheesemakers agree characterises a good cheese. With many cheeses you get a burst of flavour and then it is gone. But, if you get the flavours carrying on, then, this a sign of a good cheese.
Smell a cheese first
Always smell a cheese first, the aroma should tell you what is going to happen when it hits your pallet. The start of the taste journey should start at the forefront of your mouth and continue to back of your pallet.
Your Cheeseboard
Your cheeseboard should be about flavour and textures, they should compliment each other.
Cheeseboard visuals
Finally, you have spent time choosing your cheeses, now make your cheeseboard look stunning, add small bowls of olives, crackers, fruit, celery and whatever you feel should be on there and your guests will enjoy.
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