Welcome to The Cheese Board! I am on a quest to expand my knowledge of cheese. I want to explore the world of cheese and sample new varieties. Armed with a few new books and a curious palette, I am ready to go. As my “test kitchen” and I sample, snack and nosh our way through what will hopefully be an awesome foodie journey, I will update this page along the way. Please feel free to make recommendations! After all it’s about learning and having fun along the way.
Chaource
Chaource (shah-OORSE) is a French cheese, originally manufactured in its namesake village in the Champagne region. Chaource is a traditional cow’s milk cheese. Made using a similar recipe to that of Brie, affinage is usually between two and four weeks and the cheese is generally eaten young. The central pâte is soft, creamy in color and slightly crumbly. It is surrounded by a white rind. It is similar to Camembert but with a creamier texture. When fully matured, Chaource is nutty and a little bit salty with hints of mushroom. It has a ‘melt-in-the-mouth’ texture. It is a wonderful pairing for Champagne.
Dubliner
“The flavor of Dubliner combines the sharpness of mature cheddar, the nuttiness of Swiss and the piquant bite of Parmesan”. I wholeheartedly agree with that description. Dubliner is made in County Cork, Ireland even though its name would imply that it originates in Dublin. It is sold under the Kerrygold label. The secret recipe was conceived by Irishman John Lucey using cow’s milk. There are both red and white varieties of this cheese. I am featuring white Dubliner. I enjoyed my Dubliner with pear slices. It was wonderful. This would also be great shaved over a salad, added to an egg dish, served with fruit or toasted on crostini. The possibilities are endless. If you are serving Dubliner on your cheese board, allow the cheese to reach room temperature prior to serving.
White Stilton with Cranberries
White Stilton is an English cheese that has been granted the status of a protected designation of origin (PDO) by the European Commission. Only cheese produced in the English counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called “Stilton”. White Stilton is a vegetarian cheese that is made from pasteurized cow’s milk. It is mild and crumbly cheese that becomes creamier with increasing age. White Stilton blends are very popular. I am featuring a cranberry blend from the Cropwell Bishop Dairy. This cheese is suitable for noshing and salads. It also makes a delicious dessert course when paired with a dessert wine. It is available in most supermarkets.
