You know it’s going to be a good day when a beautiful marble cheese board set shows up in the office, and we weren’t wrong. Sagaform’s Cheese on Marble is pretty much everything you could hope for from a luxe cheese board. It’s simple yet stylish Nordic design for your home. Natural materials keep a chic abode ultra-cool and this Marble Cheese Board & Knife Set makes for an impressive end to your dinner party soiree. This show-stopping piece is opulently finished, so is ideal for gifting.
We get asked about our tips for the perfect cheese board often and it’s no wonder really, even some of the finest London restaurants will serve up a disappointing cheeseboard and charge you £20 for it. There’s nothing more disappointing than an inferior cheeseboard. If you’re not a cheese expert yourself. We suggest you get the professionals to put together a well rounded selection for you. This can be anything from asking your local supermarket cheese counter. Or buying direct from places like Les Nouveaux Fromagers or Pong Cheese.
Now, let’s get down to business.
Ideally there should be 50g of cheese per person at the end of a meal, going up to 100g per person if the cheeseboard is being served as a main. You should keep the rest wrapped in greaseproof paper or foil (no clingfilm or plastic bags because it makes cheese sweat) in the drawer of your fridge. Putting something like a carrot in with it will help stop it from drying out.
Take it out of the refrigerator about an hour before you want to serve, so it can come up to room temperature, but keep it wrapped and leave on the rinds to preserve the shape of the cheese and make it look its best. A cheese’s flavour develops from the outside in, so the rind is also depended on for this. Remember to also lay out a different knife for each cheese, to prevent cross-contamination.
So, that’s the very important cheese bit covered but what to put with it?
We think that blue cheeses go best with something a bit sweet. Soft cheeses with a crisp, light cracker. But something neutral should work with everything. Any chutney that goes well with meats will also go well with cheese. A bunch of grapes and a few walnuts scattered across the board will make people think that you’ve actually put some thought in to this.
Now that we’ve covered the cheese, accompaniments and chutneys it’s time to pair it all with wine! Cheeses obviously go down well accompanied by a nice posh vintage port but we think that white wine actually makes a better accompaniment to cheese, because the acidity cuts through the creaminess. Try serving the hard cheeses with a medium-dry Vouvray. Its sweetness counters the cheese’s salty dryness, and smooths out the nutty flavours. Speaking of salty cheese, the French have matched the saltiness of Roquefort with the sweetness of Sauternes for years. The tangy soft cheeses are well-paired with an aromatic white, so our choice would be a Loire Sauvignon. Don’t forget to decant first with this handy gadget from Eva Solo.