Tuesday, August 16, 2011
A simple sheep and goats' cheese board
Cheeseboards, as I've said, before don't have to be massive affairs featuring six or seven different cheeses. In fact it's far less wasteful if they're not.
Here's a simple one based on sheep and goats' cheeses from one of our two good local cheese shops Chandos Deli in Bristol. Top left a fresh young pecorino, at the bottom a silky-textured Montenebro goats' cheese and top right (and below) a slightly Roquefort-ish Beenleigh Blue ewes cheese from Robin Congdon of Ticklemore Cheese in south Devon. All have character but none are too strong which makes them a good selection for a red wine such as rioja. And equally good for someone who's intolerant to cows' milk.
And I like their paleness against the dark grey slate.