Cheese of the Month from Radfords Fine Foods of Oswestry - December
11th December 2013
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Cheese at Christmas – visions of stilton and cheddar with glasses of port (Downton Abbey stylie) or the midnight fridge raid on the Wensleydale and Cranberry – your Christmas cheese is as personal as your taste in music.

Resist the temptation to buy in enough supplies of cheese to survive a snowmaggedon. Your fridge will be full enough as it is without the addition of loads of different types of ‘Christmas Special’ cheeses.   

A good rule of thumb is four cheeses in total – something old (a really good aged cheddar or other hard cheese), something new (a young soft goats cheese), something creamy (a semi-ripe brie, camembert or vacherin) and something blue. Come and try our wonderfully, pungently ready Long Clawson Stilton or the only slighly more mild mannered Marches Blue.

Many of the stiltons are ripened to be ready for Christmas so if you are the only blue-cheese head in the village, buy a sensibly sized wedge, so you can indulge in your blue vice on Christmas Day, with maybe a restorative Pear and Walnut salad on Boxing Day (after your long, long walk) to finish it off.  Believe me, nothing is more of a turnoff than wizened, honking bits of stilton lurking like cheese ninjas at the back of the fridge!

A simple, well aged cheddar such as the artisan Wescombe Organic Cheddar or other hard cheese such as Red Leicester or Double Gloucester is a Christmas life saver – great with just one more leetle wedge of Christmas Cake or gently melted as part of a restorative rarebit for post hangover pick me ups (Snowdonia Little Black Bomber is great for this!)

A baked camembert or vacherin is fantastic, with a good sourdough bread, as a quiet and gentle  supper for two.   A young, creamy goats cheese mixed with fresh baby tomatoes and olives in a buttery pastry shell makes a light lunch or fantastic meatless main course option.  Two of our soft cheeses, Wigmore Sheeps Brie and Capricorn's Goats Cheese Brie, which are particularly luscious right now, would do wonderfully.

If you are tempted (as many are) by the flavoured cheese available at Christmas, the most popular cheeses we do are Tanatside with Cranberries, the Irish Cahill Porter and the Hobsons Ale and Mustard. All  are absolutely fabulous with Christmas cake (again) and especially tasty with a fine fruity beer or Winter porter.

As with all cheeses – unless you are feeding the starving hoards, resist the temptation to display all your cheeses at the same time.  Cut as much as you think you’ll need, refrigerate the rest, and let your cheeseboard come up to a cool room temperature about an hour before you intend to eat it.  Don’t let the cheese dry out – either cover with a clean damp tea-towel or wrap the cut pieces in greaseproof paper. 

You can taste and buy a temptingly large range of cheeses at our Deli on the Bailey in Powis Market –    we will happily put together special cheeseboards or hampers to your tastes.

Our Christmas Opening times are Wednesday 18th through to Tuesday 24th with a well earned rest on the Sunday!

Wishing you the cheesiest of Christmasses!

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About the Author

Rosie R

Member since: 16th April 2013

Proud owner of Radfords Fine Foods - The Deli on the Bailey in Oswestry Market.

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