We weren't planning to have cheese at what was already an over-indulgent lunch at Texture today but when we spotted their cheese course we had to give it a try. It consisted of just three cheeses - Valençay, Pecorino Sardo and Stichelton, cut and served on a square slate, each with a complementary relish.
In the case of the Valençay it was a honey and muscat jelly, the Pecorino was paired with a little peeled celery salad and the Stichelton with a delicately spiced pear and apple compote. There was also two kinds of toast, one made from thick slices of wholegrain bread and one (at the back of the picture) from some very fine slices of apricot bread.
The sommelier Erica came up with the perfect pairing, a spectacular glass of 1988 Cossart Gordon Sercial Madeira (see the website under Colheita) - all cream and caramelised nuts yet amazingly dry.
A model modern way to serve cheese.