We have recently printed these classy-looking labels for Westminster England who partner with Joseph Heler to produce this amazing, well-balanced cheese.
This non-GMO Sharp Cheddar is aged for over twelve months, to achieve a tangy rounded bite, smooth creamy texture and mouth-watering depth of taste. You can pair this cheese with a dose of flavoursome coarse grain mustard, place it on top of a slice of freshly baked granary bread and enjoy that absolutely heavenly taste. It has certainly been appreciated by very tough critics over at the International Cheese and Dairy Awards in Nantwich and received a Gold Award!
We have studied their website carefully and found these great tips about organising a mind-blowing cheese board:
Selecting your cheeses
The best are the ones that showcase a selection of mouth-watering textures, flavours and aromas. Most of the cheese we know and love belong to four main categories; soft, firm, aged and blue. To really wow your guests, choose at least one tastebud tingling cheese from each category.
The perfect cheeseboard partners
An assortment of fresh fruits and nuts such as juicy grapes and walnuts will work wonders in enhancing your cheeseboard… and dried fruit will work just as well too! Scatter some dried figs, cherries and pears around the plate for an added sweet kick!
Classic cured meats such as salami and prosciutto, and salty nuts such as pistachios and peanuts bring a charcuterie element to the plate and truly embrace the flavours of the cheese selection. Top tip! Why not try a slice of spicy Spanish chorizo to heat things up a bit?
Introduce small pots of caramelized onion marmalade, apple chutney, spicy mustards, sweet preserves or of course, honey, to your cheese board for a deliciously delightful addition to your cheesy heaven. You won’t regret it!
Accompany your cheese board with good artisan bread, crackers, biscuit or breadstick. An array of textures and tastes is sure to compliment your cheese and condiment selection.
Tips for laying out your cheeseboard
When it comes to setting out your cheese board, don’t be shy to wow your guests with presentation! Use a nice big wooden board or piece of granite to act as your after-dinner showstopper.
Let’s talk about space; it’s important to leave enough room between your cheeses. This will not only make each piece easier to cut but give the harder cheeses room to breathe and softer cheeses space to spread out.
It’s always nice for your guests if you label your cheeses, so they know what they’re trying. It’s also a good idea to number your cheeses with little flags to guide anyone going from mild to strong.
Don’t serve your cheese straight from the fridge. It’s always best to serve your cheeses at room temperature and you can do this by bringing them out at least an hour before serving your cheeseboard. If you don’t, the cold mutes the flavour and you won’t receive that mind-blowing taste you truly deserve. Be careful not to put cheeses in a room that’s too hot for too long to prevent them from drying out.
So grab that Westminster Sharp Cheddar and get to work!
To find out more about our complete labelling solutions visit our website, youtube channel, give us a call on 01978 664544 or you can email us at sales@etiquette.co.uk.