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.
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In