After a bit of lull on the cheese front I’ve spent two consecutive nights at cheesy Christmas events. No, I don’t mean panto but Borough Market’s Evening of Cheese in London and our own Christmas Cheese School in Bristol about which I’ll report in a day or so.
I’d missed out on the Borough event last year so was determined to make it. Held in the Jubilee market it brings together all the cheese traders and shops in and around the market including Neal’s Yard (of course), French affineur Hervé Mons and a brilliant Swiss stand, Käseswiss which I’d been meaning to visit for a while. You could (and I did) buy mulled cider then wander around the stalls nibbling. There were so many great cheeses you don’t normally get the chance to taste of which the Bermondsey hard-pressed cheese (below) must be the most recherché.
Needless to say I spent far too much including a box of delicious but wildly expensive Elvas apricots I bought from a Portuguese stall together with a fabulous sheeps cheese called Casa d’Agua Levada, set with cardoons ...
... a good hunk of the most perfect Comté from the convincingly French-looking John of Hervé Mons (below) and L’Etivaz, a Swiss cheese made from summer milk.
There’s a full list of Borough Market’s cheese suppliers here
I was wondering, as I was nibbling, what is the best Christmas cheese. Stilton/Stichelton are obviously candidates. A good artisanal cheddar? An aged Comté? Vacherin Mont d’Or - although I associate that more with January? What’s your seasonal favourite?
2 comments:
For me it has to be either Vacherin Mont D'Or with a Chardonnay from Jura/Savoie or the great Stichelton with some vintage port.
Wouldn't have thought of Vacherin and Chardonnay, Robert - will have to try that!
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