The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
In this week's issue... The next chapter Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
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From farmhouse to fauxmagerie: the latest trends in cheese

29 November 2019 by
From farmhouse to fauxmagerie: the latest trends in cheese

There’s a wealth of cheeses now available for your Christmas cheeseboard, but artisan and plant-based are the latest trends, and diners are voting for the unusual over the everyday. Anne Bruce investigates

Think of cheese in a foodservice context and perhaps a fine cheeseboard served after dinner at a restaurant somewhere in Mayfair springs to mind. Such a cheeseboard might contain a hard cheese, perhaps a flavoured regional cheese for a fun factor, a Comté, a soft goats’ cheese and a creamy sheep’s milk cheese – all served with chutney, premium crackers, grapes and figs.

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