Cheese & Chutney Pairings

Cheeseboards are often seen as a festive treat however they can be enjoyed throughout the year especially on these long summer evenings. We’ve written previous blogs on what cheeses to put on a cheeseboard but for this one we are focusing on the best chutneys to pair with which cheeses to really bring out the best flavours in both products. The chutneys we recommend are from Waterhouse Fayre, a jam and chutney producer based on the outskirts of Tiverton.

Haystack Tasty Cheddar with Devon Ale Chutney
This cheddar from Barber’s Farmhouse Cheesemakers is deliciously strong with a sharp depth of flavour and delightfully crumbly texture. For such a strong cheese we recommend the Devon Ale chutney, this bestselling chutney is packed full of flavour and really holds up to the robustness of the cheddar. Made using local devon aleapples and onions together with ale from the Red Rock Brewery near Teignmouth, this is a truly Devonian product and makes a fantastic pairing to cheddar.

Tuxford & Tebbutt Stilton with Whortleberry Chutney
The classic Tuxford & Tebbutt Stilton is rich and creamy with a deliciously tangy finish combined with a soft, melt-in-the-mouth texture. This is one of our favourite cheeses and we struggled to match a chutney that didn’t detract from the wonderful flavour. Eventually we decided on this one with whortleberries. Whortleberry is the Devonian name for wild blueberries and this chutney really is a celebration of the fruit and the lovely, not overly sweet flavour perfectly compliments the tangy-ness of the Stilton.

Cornish Brie with Mango Chutney
This Brie from Trevarrian Creamery is mild and creamy with a smooth, buttery texture. We know that cranberries are the traditional accompaniment to Brie but we thought we would mix things up a bit and instead recommend this fruity Mango chutney. Made using chunks of ripe mango with fresh garlic and ginger mango briethis chutney certainly packs a punch and is a refreshing match for the creamy Brie.

Ticklemore Goat with Red Onion Marmalade
The Ticklemore Goat from Sharpham Cheese is smooth and light with a subtle lemony flavour and soft, crumbly texture. Goats cheese is another of our favourites so we didn’t want to overwhelm the delicate flavour and sometimes the classic pairings simply cannot be bettered. This Red Onion Marmalade is delightfully sweet which contrasts with the tangy flavour from the goats cheese – truly a match made in heaven.

Click here to view the full range of Waterhouse Fayre chutneys as well as their delicious jams.

Got another cheese pairing recommendation? Let us know via our social media pages below!

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Local Producers – Barbers Farmhouse Cheesemakers

Here in Devon we are extremely lucky to have so many fantastic local producers on our doorstep – from artisan cheeses and bespoke blended teas to quality sausages and handmade puddings. In a time when consumers are increasingly concerned with low food miles and the provenance of their food, locality and the ‘shop local’ campaign have never been more apt. With this in mind we are producing a blog series on our local producers and their delicious products, this week focusing on Barbers Farmhouse Cheesemakers.barbers

The Barber family began making their cheeses on Maryland Farm in Somerset in 1833 and today produce their award-winning Cheddar on a much bigger scale whilst retaining their original values and techniques. The Barber’s cheeses are madebarbers mature using milk from their own herd of cows as well as extra milk sourced from surrounding farms. Their expert cheesemakers combine traditional techniques with modern innovations to produce their excellent cheeses from the ‘cheddaring’ process (the curds form slabs which are then stacked by hand) to the use of technology to increase production and maintain consistent quality.
Barber’s cheese is also one of only a handful in the South West to have Protected Designation of Origin (PDO) status, awarded to selected foods which are made in a certain way or in a particular area. In this instance for Cheddar to be called Westcountry Farmhouse it must be made using milk from Somerset, Devon or Dorset, using traditional techniques such as ‘cheddaring’ and matured for at least nine months. The achievement of PDO status marks a high quality product.

We currently stock a number of Barber’s cheeses including the Farmhouse Mature Cheddar, typically matured for up to 12 months it is full of flavour with a mellow richness, and the Farmhouse Red Leicester which is made with barbers (2)traditional starter cultures, West Country milk and a small amount of annatto plant dye which results in its distinctive red/orange colouring. This is a smooth, buttery cheese with a firm texture and subtle, mellow sweetness. We also stock the flagship 1833 Vintage Reserve Cheddar which is matured for at least 24 months during which time the cheese develops an unrivaled complexity and depth of flavour with a creamy texture and naturally occurring salt crystals to give it a distinctive crunch.

All of the Barber’s cheeses are available in both retail packs of 200-320g and catering sizes from 1kg-5kg and the full range is available to view here.

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