Tips for Creating a Delicious Cheeseboard
We asked chef, writer and Irish Food Champion Anthony O’Toole to give us some tips on creating a memorable cheeseboard.
Whether you are sitting in front of a cosy fire or wrapped in a blanket watching the sunset outdoors, a cheeseboard makes a great after-dinner treat. Cheeseboards are a wonderful showstopper if you are entertaining family, friends or colleagues. They also make a perfect lunch, mid-afternoon snack or supper, served with some cured meats or fish and grilled vegetables.
What to buy
Did you know Ireland has over 40 farmhouse cheeses made from either cow, goat, sheep or buffalo’s milk?
Give these cheeses a try:
Meadowfield (Wexford), Wicklow Bán (Wicklow), Carlow Farmhouse (Carlow), Knockanore (Waterford), Coolattin (Wicklow), Cashel Blue (Tipperary), St Tola (Clare), Durrus (Cork), Boyne Valley Blue (Meath), Templegall (Cork), Killeen (Galway), Coolea (Cork), Kylemore (Galway), Velvet Cloud (Mayo), Corleggy (Cavan), Young Buck (Down).
Where to buy
Your local independent grocer, cheesemonger or farmers’ market, directly from the cheesemaker, supermarkets, or at the home of Irish cheese: sheridanscheesemongers.com
What to serve with your cheeseboard
Some local raw honey, chutney, good-quality balsamic vinegar, jellies or jam – try blackcurrant for example, it works really well.
Sliced apples or pears, pineapple (great with blue cheese), toasted nuts, dried fruit (think juicy figs, golden raisins, dates – soak them in a little Irish whiskey for a few hours to make them extra special).
Pickles, olives, cured meats or fish, and grilled vegetables.
Do not forget the crackers, breadsticks or fresh crusty bread.
Check out our Recipes for tips on drinks pairing and other seasonal alternatives.
Click on the picture below to view our Cheesy Bundle
