Port Salut The Perfect Cheeseboard Partner!

A well balanced and presented cheese board makes the perfect finale to a special evening meal and Port Salut is the prefect centre-piece. Here are some hints and tips to prepare that perfect cheese board

  • Add some flavoured texture to your cheeseboard by dropping plain bread in favour of a fruit & nut bread, such as apricot & walnut or prune & hazelnut and serve it slightly stale, cut into thin wafer slices.
  • Fruit & cheese are a classic combination, but give your grapes some extra character by serving them frozen – simply wash a bunch of grapes, shake off any excess water, place on a plate and pop in the freezer, once frozen serve directly onto the cheeseboard, adding a more interesting texture with extra bite.
  • For a simple twist on the traditional, pair your cheese with fruit that has a sharp acidity such as; cherries, redcurrants, nectarines and tangy plums – these also work well frozen!
  • Turn your cheeseboard into a visual feast by serving long celery stems in iced water, to add bite, serve with a small bowl of sea-salt for dipping.
  • Radishes are a tasty, peppery alternative to celery, serve with stem on; also dip into sea-salt
  • A fashionable substitute for the classic chutney is quince jelly; its sweet flavour will add a different dimension. Alternatively why not try a chilli jelly for added spice.

 

  • You can also spice up your cheeseboard with a handful of sliced chillies;  jalapenos work well and add a flavoursome punch especially to hard cheeses. Chillies pair well with the quince jelly too!
  • Tantalise your tastebuds with a roller-coaster ride of textures and flavours by adding olives and nuts.
  • To be really alternative add some ground coffee beans to your cheese board, a little sprinkle will give your cheese a delicious, piquant edge.
  • Add dried vine leaves, herb sprigs and edible flowers to add more   drama and appeal.
  • Finally ensure that you have a proper cheeseboard, aged wood is perfect and imparts a real rustic image, as well as a proper broad-bladed cheese knife.

Bon Appétit

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