How to: put together a strong cheeseboard

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    How to make a strong cheeseboard Easy Food

    In our humble opinion, it’s just not Christmas without a good cheeseboard! Since everyone has different taste, we’ve put together serving suggestions for three different strengths of cheeseboard, as well as a cheesy showstopper!

    So, with a cheeseboard for all and for all a good bite, here we go with the Easy Food strong cheeseboard!

    Époisses Marc de Bourgogne 

    This is an absolute treat for any real cheese lover. Pungent and tantalisingly gooey, it has an unusual flavour: strong, yet sweet and milky. When fully ripe, Époisses should be almost liquid under the rind, with a fine, chalky line running through its centre. We recommend a separate board (or bowl!) for this one, and 10 points if you can resist digging in with a spoon.

    Note – variations of this cheese contains unpasteurised milk and is not recommended for consumption during pregnancy.

    Montgomery Cheddar

    The Big Daddy of traditional English Cheddars, this one isn’t cheap but, if you’re looking to splurge, you can’t go wrong here. Montgomery’s Cheddar is dry and crumbly with a flavour that can range from intense savoury umami to sweet and fruity notes.

    Note – this cheese contains unpasteurised milk and is not recommended for consumption during pregnancy.

    Roquefort

    This cave-aged French classic is famous for a reason. Made with sheep’s milk, it has a pungent, astringent flavour balanced by a fantastic creaminess brought by the high fat content of sheep’s milk.

    Note – this cheese contains unpasteurised milk and is not recommended for consumption during pregnancy.

    Knockdrinna Brewer’s Gold

    This is a semi-soft cheese made from organic cow’s milk in County Kilkenny. It has a distinctive, sticky, amber-coloured natural rind, developed by washing the rind in Irish craft beer. While Brewer’s Gold can be a bit of a ‘stinky’ cheese, it has a rich, creamy texture and a nutty, slightly sweet flavour that any cheese addict will love.

    Milleens

    The strongest of the traditional washed rind Irish cheeses, Milleens has the unique claim to fame of having kicked off the revival of the Irish farmhouse cheese industry in the late ‘70s. Milleens should have a slightly wet rind and a chalky paste. There is a satisfying contrast between the pungent rind and the fresh, lactic flavour of the paste.

    More tips on assembling a cheeseboard can be found here.