The landscape is awash with colour, the nights are drawing in and it is getting steadily cooler. It's time to embrace autumn.
In this blog post our brilliant Product Manager Kate shares her top tips on creating a magnificent autumn cheeseboard that is a feast for the eyes as well as the palate.
"There is nothing better than coming in from a blustery walk and tucking into a delicious cheeseboard in front of the fire or around the kitchen table with my family and friends."
Start by choosing 3 to 4 cheeses; a cheddar (Quicke's of course), a soft brie style cheese, a blue and then something unusual. I have been enjoying creating cheeseboards using our Autumn Farmstead Cheese Board as it has all the cheese types covered; from our own Mature Cheddar and Hampshire Cheese Co's stunning Tunworth to Burt's Cheese's delicious Baby Burt's Blue and White Lake's unique and wonderfully nutty flavoured Barrow Mump.
I love to add a couple of different types of crackers to the board. They add a variety of textures and flavours to the board as well as breaking up the cheeses. Shop crackers.
Little pots of chutney help balance the board and add another element of texture and flavour combinations. Think carefully about what they’re going to pair with, making sure that the delicious flavours in the cheese are not lost. Shop chutneys.
DRIED FRUIT & NUTS
Dried fruit and nuts are a great addition to a cheeseboard and add a splash of colour and a crunch. My favourite autumnal dried fruit to add to my cheeseboards are Dardiman's Apple Fruit Crisps.
I also love to add some fresh fruit to the board especially figs as they have a lovely jammy flavour. Frozen grapes are a brilliant addition to a cheeseboard too as they have an incredible almost sorbet like texture plus look really beautiful fresh from the freezer. There are still a few blackberries in the hedgerows so they are a must for my autumn cheeseboards alongside any hazelnuts that I can find in the hedgerows too.
If you’re a meat lover some really delicious charcuterie is always a lovely addition. I love to use Capreolus Rampisham Tingler Salami.
I always finish by decorating my cheeseboard with flavours and sights of the season. At this time of year I especially like to add some greenery such as thyme and rosemary. A little foraging to elevate your cheeseboard will be sure to impress your friends and family!