With just 6 sleeps until Christmas, there's never been a better time to start thinking about your Christmas feast menu and most importantly, your cheese grazing nibblies. Cheese grazing is a beautiful way to celebrate the moment and bring family and friends together over tasty morsels that make you go yum.
It can be tricky knowing which cheese to pair with what accompaniment so we asked our great friends at Farmgate Cheese to school us on their favourite cheeses and the perfect pairings to pop with them for the holiday season. Try them for yourself!
A soft white mould cheese with a slight hint of mushrooms and a delicious soft, silky interior. Cremaux d’Argental is a cheese in its own right & not be confused with French Brie. It has indulgent buttery characteristics as it is produced from milk that has been specially filtered to yield a silkier texture than Brie.
Moscato Jelly, Champagne and Vanilla Jelly, Fresh Honeycomb, Glace Clementines, Dried Cranberries, Glace Whole Pears
This mild semi hard cheese from Piedmonte, Italy is mild and creamy with aromas of hazelnut and almond.
Fig and Pomegranate Jam, Balsamic Jelly, Pinot Noir Jelly, Dried Muscatels, Glace Figs, Glace Amarena Cherries
Meredith Chevre is a true artisan farmhouse cheese, made by hand using milk supplied only from the farm. It has a moist texture with a creamy and distinctive fresh lemon flavour. The Ashed Chevre is lightly dusted with ash, imparting a slight savoury edge.
Riesling Jelly, Pear and Calvados Jam, Caramelised Onion Jam, Dried Muscatels, Dried Wild Figs, Glace Whole Pears.
‘Testun’ means stubborn in Cuneo dialect. The cheese is aptly named as it is the most difficult to produce among all cheeses from Mondovi and requires an average of twelve months to ripen. 12 months! Slightly crumbly in texture, this cheese is often ripened while coated in pressed Nebbiolo grapes and aged in small oak barrels to enhance its complexity with fruity wine flavours.
Pinot Noir Jelly, Fig and Pomegranate Jam, Dried Muscatels, Dried Sour Cherries
This pasturised ewe’s milk cheese from the Pyrenees is made with the milk of Manech and Basco – Bearnaise ewes and has been aged for a minimum of 90 days. The thick ivory coloured ring gives way to a sweet, buttery slightly toasted hazelnut flavour.
Pinot Noir Jelly, Balsamic Jelly, Fig and Pomegranate Jam, Caramelised Balsamic Vinegar, Glace Figs, Dried Muscatels, Dried Cranberries
Bleu d’Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south central France. It is made from cow’s milk and is one of the cheeses granted the Appellation d’Origine Controlee from the French Government.
Bleu d’Auvergne is of a relatively recent origin, developed in the mid 1850’s by a French cheesemaker named Antoine Roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mold could be induced. After several failed tests he discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration. It allowed the mold to enter the curd and encouraged it’s growth. Subsequently, his discovery and technique spread throughout the region.
Fig and Pomegranate Jam, Pinot Noir Jelly, Balsamic Jelly, Dried Muscatels, Dried Sour Cherries, Glace Figs
Rosemary coated, cave aged shepherd’s cheese elaborated with sheep’s milk from La Mancha region for a totally incredible taste experience. The typical Manchego consistency and flavour, along with the new bouquet resulting from slow curating with rosemary, exceeds expectations of the discerning cheese lover.
Pinot Noir Jelly, Roasted Hazelnut Honey, Balsamic Jelly, Dried Cranberries, Glace Clementines, Glace Amarena Cherries
Now that we're all a bit wiser when it comes to creamy yumminess, why not build your own Farmgate Artisan Cheese Box for your next gathering or long lunch here and enjoy a beautiful Christmas with those you love.
To love & adventure,
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