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Cheese after your mince pies?

Wensleydale with Cranberries

Wensleydale with Cranberries

From the catchy tunes on the radio to the dairy delights on the dinner table, cheese has a special place in our hearts at Christmas.

After you’ve munched on mince pies, chowed down on turkey and overdosed on chocolates, there’s always room for one more festive indulgence - cheese. While many of us opt for blue cheese at Christmas, there are plenty of other types available that are worth a place on your table.

Though it’s often a case of personal taste, some cheeses are at their best taken out of the fridge a good few hours in advance, so they can soften. And when cutting, never chop off the ‘nose’ of the cheese, and think about what, if anything, you’re going to eat as an accompaniment.

Fruit, either dried or fresh, makes a great contrast to the tanginess of cheese, but if you want to serve biscuits, choose ones without too high a salt content.

Try a white mould cheese such as Brie or Camembert, a colourful one like Double Gloucester, plus a blue cheese and a blended one.

 

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