Friday, February 24, 2012

A clever cheese plate at Dabbous

I've said this before but it always surprises me how little effort restaurants make to serve their cheese with style so it was good to find this clever cheese plate at one of London's hottest new openings, Dabbous.

What caught my eye was the fact that it came with baked apple. In fact it was more like the sort of sticky, caramelised apple you find on the top of a tarte tatin - though not as sweet.

The cheeses were from front to back were Driftwood a French-style goats' cheese from Whitelake in Somerset, Wigmore, a bloomy-rinded ewes milk cheese from Berkshire, a scoop of creamy Lancashire Bomb a 24 month old Lancashire cheese from Goosnargh and Crozier Blue, a ewes milk cheese from Co. Tipperary, sister (brother?) cheese to the more famous Cashel Blue. The Lancashire and the Crozier Blue went particularly well with the apple.

Full marks for presentation and for serving a selection of British and Irish rather than French or Italian cheeses. The plate also came with toasted sourdough - toasted on one side which didn't make it too crisp.

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