Credit George Mewes

Everything you need to know about serving cheese this Christmas

Cheese isn’t just for Christmas, however if you are looking to curate the perfect Christmas cheeseboard this year we are here to help.

We asked our friends at George Mewes to share some ideas for cheese as well as accompaniments to go alongside.

The secret to a delicious Christmas cheeseboard is to include a variety of textures and tastes. Include a hard cheese such as Comte or Cheddar; a strong blue such as Stilton or Gorgonzola and don’t forget rinded cheese such as Brie or Camembert.

Scottish Cheese

George Mewes has put together a beautiful selection which includes 200g of each of these delicious cheeses

george mewes scottish cheese
Credit George Mewes

Farmhouse Cheddar Isle of Mull; semi-hard goat Bonnet; Cheddar-style Anster, and the iconic ‘Scotland’s Roquefort’ ewe Lanark Blue. Along with them you get two whole cheeses, the powerfully smelly, and aptly named Minger and Clava a Brie-style cheese.

To go alongside this, Alan, the wine guru at George Mewes,  suggests Six Grapes reserve. An ideal sipper with the Scottish Cheese selection as it works very well with a range of different cheeses, from Cheddars to blues and washed rinds.

george mewes
Credit George Mewes

Medium Cheese Hamper

The Medium Hamper is perfect for 4-5 people (or one Mark!).

Credit George Mewes
Credit George Mewes

In this hamper you get 200g each of Colston Bassett Stilton; Keen’s Cheddar, and Pecorino Sardo. And that’s not all! A whole one each of Minger, Ragstone and a Camembert au Lait Cru. Enjoy these cheeses with a packet of Miller’s Damsel Wafers, a specially selected chutney and a packet each of Stockan’s Thick Cut and Thin Cut Oatcakes. Add some piquancy with 100g of Spanish Membrillo Quince Paste and share out a packet of the traditional Tartan Tablet to finish.

Credit George Mewes
Credit George Mewes
Credit George Mewes
Credit George Mewes

Alan suggests a 10-year-old Tawny Port from Smith Woodhouse. Think dried fruit and nuts. Or you could try a White Port like the Dona Antonia. Aged for an average of 10 years, this tastes like honeyed Earl Grey tea with a hazelnut biscuit.

Small Cheese Hamper

Small Hamper for 2-3 people and contains 200g each of Keen’s Cheddar; Comté; Colston Bassett Stilton and Pecorino Sardo. Plus a whole buttery and smooth Camembert au Lait Cru. Alongside these are some Miller’s Damsel Wafers or a packet each of chewy thick cut and thin cut Stockan’s Oatcakes; Spanish Membrillo quince paste (100g) and Cheese Lover’s Fig Chutney from Wild & Beautiful. To top it all off there’s a packet of traditional tablet from Arran’s Tartan Tablet Company.

Credit George Mewes
Credit George Mewes

Alan’s suggestion. If you’re a fan of red, Pinot Noir,or in this case, Spätburgunder, Medium bodied with not a lot of tannin and loads of earthy cherry flavours. The Gentil d’Alsace is a wonderful wine with cheese floral, fruity and citrussy finish.

Credit George Mewes
Credit George Mewes
Credit George Mewes
Credit George Mewes

Last date for ordering cheese at George Mewes is 12th December

Despatch date for delivery to the Highlands and Islands is Monday 18th December.

Despatch date for delivery to the rest of the UK – outwith Glasgow and Edinburgh – is Tuesday 19th December.

Order here

 

What to pair with a Christmas cheeseboard

Tangy chutneys and sweet marmalades work with a range of cheese.  Serve plain crackers to let the cheese shine.  Add fruit to your cheeseboard for a palate cleanser between each cheese.

What to drink with the Christmas cheeseboard

Alan has shared some of his choices above.  Think of serving lighter reds with softer tannins so the cheese isn’t overwhelmed.

How to serve the Christmas cheeseboard

Take the cheese out the fridge at least 40 minutes before serving, cold cheese isn’t as tasty.  Eat them in order, start young and mild and progress to old and strong so your tastebuds aren’t overpowered by taste.

Happy cheese munching!

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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