Stray Kitchen with Stephanie Moon: Did somebody say cheese?

Last updated Dec 4, 2020

Stray Kitchen is our monthly column all about food written by renowned local produce expert, food writer and chef, Stephanie Moon. Stephanie is a champion of food produced in the UK and particularly in Yorkshire and the Harrogate district.

I adore cheese… everything about it! And at Christmas, cheese is the thing we all love to nibble on, so let’s take a look at how to pick a good cheese and how can you make this years Cheese board the most interesting and fun board your family have tasted.

Where to buy your cheese.

If it is wrapped in clingfilm or shrink wrapped in a plastic wrapper, chances are it has been there for some time and has sweated. This will damage the cheese and should be avoided. Try to look for a specialist shop – we are lucky enough to be surrounded by them in the Harrogate district. In the town centre is The Cheeseboard– great ladies, plus The Artisan Cheese Company Wetherby, cheese counters at Fodder or Weetons, Bowe and Co deli counter in Boroughbridge and so many more to mention.

One of the best gifts I received in recent years was from one of my sisters and her family – 3 months of cheese from The Courtyard Dairy just outside Settle. Delivered to my door during the first week of the month, this box includes some great cheeses and crackers and even chutney.

Which cheeses to choose?

Your cheese board needs to have variety. It can be international, British, or even Yorkshire cheeses only, but they must be different and offer a choice of textures and flavours as well as strength and depth. There are even some good vegan options out there too.

I would always try to have three different cheeses as a minimum and say five maximum- or things can get crazy!

I would recommend at least three Yorkshire cheeses on your board. These can be blue, goats, sheep, or traditional dairy cheese, but let’s support our artisan cheese makers.

It is important to consider your guests and their special likes – for the Moon family (although vastly depleted in number this year due to you-know-what,) we will be having a Yorkshire cheese board with a bit of runny Brie de Meux.

To cracker or not to cracker?

In my view, everyone expects crackers, although some use bread. You can buy a few more ‘unusual’ types like the charcoal Duchy crackers, but some people are much happier with a more traditional Bath Oliver, oaty Nairn, Carrs water biscuit, or even a box of Jacobs. Here in Yorkshire we know our crackers and there are many local companies that make a crispy favourite, from your local baker to Lottie Shaws, even Grandma Wilds gets in there.

What else do we need on a cheese board?

I love Quince Cheese – it is a real treat and not ‘actual cheese’, but a sweet, sharp, puree-like jelly that is heaven with your cheeses.

I do make chutney every year so we also have a jar of that too, but you can buy stunning Yorkshire chutneys like Rosebud Preserves, The Fruity Kitchen, Bracken Hill and Mercers.

Nuts – preferably in the shell (simply for the fun factor!), ideally walnuts but I love them all.

Celery – well worth it as celery is one of the only foods you can eat without putting on weight! The energy it takes to eat it burns more calories than you intake. So for that reason alone, it is a good idea to have that celery on your board too.

Grapes – I always buy both red and green as the board looks better, but the green ones are always left in the Moon household!

Apples – sliced up like little fans. This reminds me of learning how to do this years ago when I was a 17 year old student at Craven College, and still makes me smile today – get on YouTube and get creative with your apples.

Christmas cake? Or Dundee cake – as it is Christmas, some Christmas cake seems festive and bountiful (if a little decadent). Us Yorkshire folk know that Wensleydale belongs with fruit cake anyway!

Drinks

Lastly – but perhaps most importantly – what to drink with your cheese board?

Why not do a pairing of a different drink with each cheese? Set your cheeses out in a row, starting with the milder and finishing on the blues and stinkys! Pair these with interesting wines and ports. I love a glass of Dunesforde Yorkshire Wine – the Solaris with Shepherds Purse Harrogate Blue Cheese is really a great pairing. Or try a tawny port with Wensleydale Creamery‘s Kit Calvert – delicious!

Always remember to let your cheeses be served at room temperature, they will love you for this and taste so much better. Most of all, have fun with your cheese board.