It’s that time of year when we put together a mega cheeseboard and pick at it ALL DAY! For several days. What joy! With help from the brilliant folks at Paxton & Whitfield cheesemongers, I've chosen some classic wine and cheese combinations to help you navigate the cheeseboard.

All cheeses below can be found at PaxtonandWhitfield.co.uk

Goats Cheese + Sauvignon Blanc

The Cheese: Selles Sur Cher

A French goats' cheese from the Loire Valley, France, Selles sur Cher is a classic French goats’ milk cheese that’s finely textured, succulent and velvety. It has an aroma of walnuts and the flavour is also nutty but with a hint of lemon and salt followed by a mellow sweetness. The Cher river runs parallel to the Loire, home of world renowned Sauvignon Blanc that is fresh, bright and grassy. These wines match perfectly the bright lemony flavours of this cheese.

The Wine: Stone & Bones Sauvignon Blanc 2020, Portugal

More elegant than Marlborough, More fruity than a Sancerre, this zesty, herbaceous Sauvignon Blanc from Portugal is a deliciously different, mid-way style that will sing with this goats’ cheese.

Find it for £10.99 mix 6 price at Laithwaites.

Premium Cheddar + Pinot Noir

The Cheese: Westcombe Reserve

Cheddar is undoubtedly the UK’s most popular cheese, outselling British and Continental counterparts, yet so often it is thought of as a cooking or an everyday cheese. Over the last few years, the team at the award-winning Westcombe Dairy, Somerset, have made big decisions to improve the quality of their cheese. Lots of these decisions have been in the field, rather than the dairy, one of them being to farm in a more sustainable, regenerative way. These decisions have resulted in some of their best ever batches of cheeses. The team at Paxtons has selected a single day’s production of cheese, from the 12th of March 2020, to age further and create a special profile especially for its customers this Christmas. With a full body and notes of warm toasted nuts, this promises to be a very special batch of cheese indeed.

The Wine: Gabel Pinot Noir Kalkstein 2018

German Pinot Noir has a gloriously silky, lactic feel to it making it exceptionally elegant, yet easy drinking. Think ripe red berries with a touch of spice and a hint of smoke.

Find it for £13.99 mix case price at Laithwaites

Alpine Cheese + Chardonnay

Cheese 1: Beaufort

Beaufort is a huge Alpine cheese weighing between 40-60kg that is named after the Beaufort Valley in France where it was first produced, where mountains reach altitudes of 3000 metres.

It’s pale yellow, with a smooth and creamy texture and lacks holes like other Gruyère-style cheeses. It also has a very distinct, earthy aroma, reminiscent of the pastures on which the Tarentaise and Abondance cows graze to provide the milk used for the cheese. This is the cheese also commonly used to make cheese fondue because it melts easily and it’s a winner with bold, white wine like Chardonnay.

Cheese 2: Comté Vieux

A limited edition Comté Vieux cheese that’s extra mature, aged for approximately 29 months in French caves . Made with the raw milk from Montbeliarde and French Simmental cows, the flavour is nutty, full and rich, with fruity tones and more of the crunchy Tyrosine crystals formed during the aging of the cheese.

The Wine: Redhead’s Harmonie Fox Coonawarra Chardonnay 2021

Coonawarra has traditionally been famous for big, bold reds made with Cabernet Sauvignon so a Chardonnay is a step away from the norm. This is an ideal style of white for a flavoursome hard, nutty cheese as it has lots of ripe peach and apricot fruit as well as a crisp acidity and a touch of spicy oak.

Find it for £11.69 mixed case price at Laithwaites

Blue Cheese + Sweet White Wine

Cheese 1: Cashel Blue, Irish Farmhouse Blue Cheese

Cashel Blue is the original Irish blue cheese! Firm, salty and savoury blue cheese that starts as a firm textured, crumbly consistency but with ripening it takes on a soft, creamy, almost spreadable texture. As it matures, the flavour also changes, growing stronger and becoming spicier. The rind is very distinctive with a covering of grey and pink moulds.

Cheese 2: Blue Cloud

Inspired by soft, sweet Gorgonzola style blues, Blue Cloud is made on the beautiful Balcombe Estate in Sussex using milk from a single herd of Norwegian Red Holstein cows. The cheese is soft and creamy, with a heady, doughy scent reminiscent of freshly baked bread.

The Wine: Seifried, Nelson ‘Sweet Agnes’ Late Harvest Riesling 2019

A late harvest Riesling from Nelson, just next door to Marlborough, New Zealand,. Made with raisined grapes, it’s a lusciously sweet wine with tonnes of refreshing acidity. Think apricot, marmalade, lemon and tropical fruit. It’s not Port you need; it’s sweet white wine!

Find it for £14.99 per half bottle and mixed case price at Laithwaites

Want to know how to put together a cheese platter? Check out this article.

As Helena looks into wine and cheese matching, she gets some tips from Hero Hirsh, head of retail at the award-winning cheesemonger, Paxton & Whitfield about how to put together the perfect cheeseboard or cheese platter.

How much cheese per person?

If your cheeseboard is part of a meal, about 100g to 125g of cheese per person and possibly a little more at Christmas is ideal, so 150g each. This is because at Christmas, the cheeseboard will often sit out for longer so people will come and go for snacks throughout the day. We can certainly agree with that!

How do you put a cheeseboard together?

Think about offering a mix of styles, textures and flavours on the platter. This is why the combination of Cheddar, Stilton and Brie has always been popular as you've got a blue, a hard cheese and a soft cheese; different textures, different milks and different flavours to savour. If you’d like to add further cheeses, perhaps think about a goats cheese and a washed rind to complete the board. Five is a good number for a full board.

Should you consider other food in the meal when putting together the cheese platter?

Yes, certainly consider what other food you are serving for the meal or at the event. If the dish just before is rich and flavoursome, think about selecting cheeses that have a stronger flavour so that they complement preceding courses. The cheese course should be a continuation of flavours so it can be enjoyed so try to match the intensity.

What are the ideal accompaniments to a cheese board?

If you’ve got lots of flavoursome cheeses, then keep accompaniments simple, so one chutney or honey, one style of biscuit or artisan bread and then perhaps some grapes or dried fruits. Arrange them around the pieces of the cheese on the cheeseboard. Finally, I’d add in the cheese knife and then you have a visually appetising cheeseboard to enjoy.

Are there rules to how to lay out cheese on a cheeseboard?

There are no hard and fast rules about laying a cheeseboard out. The most important thing is to make sure that it looks visually appealing and that it is easy for guests to help themselves to the cheese. There are no real rules about which cheeses can and can’t sit close to each other on a cheeseboard. If you go for a good balanced selection as outlined above, everything should be fine.

Any tips on how to store various types of cheese? And what to do with any leftover bits of cheese?

How you treat the cheese has an important impact on your enjoyment of it. Once bought, I would always recommend storing the cheese in a cold room or the bottom of the fridge - if possible wrapped in waxed paper as this allows the cheese to breath. Before serving, bring the cheese out to warm up to room temperature. Twenty minutes should be enough, particularly in a warm house at Christmas. Letting the cheese warm a little will help improve its flavours when you come to eat it. 

A good piece of advice for when buying cheese for your cheeseboard at Christmas is to buy less cheese but bigger pieces. Larger pieces of fewer types will keep better over Christmas time. Bigger cuts of cheese store better than lots of small cuts. A hard cheese, a blue, a soft cheese and a piece of cheese that is slightly different or surprising is all that you need to create an appealing cheeseboard.

In terms of leftovers, cheese is incredibly versatile and leftover cheese makes a superb cooking ingredient. It can be used in soups, risottos, pasta bakes and as a finishing touch stirred into a gravy, or sauce, to add a little bit of richness.

Visit Paxton & Whitfield for all your cheese needs:

www.paxtonandwhitfield.co.uk

London Shops

93 Jermyn Street, London SW1Y 6JE
Telephone: +44 (0) 20 7930 0259
Email: jermynstreet@paxtonandwhitfield.co.uk

22 Cale Street, London, SW3 3QU
Telephone: +44 (0) 20 7584 0751
Email: calestreet@paxtonandwhitfield.co.uk

Bath Shop

1 John Street, Bath, BA1 2JL
Telephone: +44 (0)1225 466403
Email: bath@paxtonandwhitfield.co.uk

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