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Domain Du Vallage Triple Crème Brie
Situated in the small rural village of Chevillon in the Champagne region, the dairy produces a rich, indulgent melt-in-the-mouth texture, with a
light, bloomy rind.
Waitrose 1 Coeur
Made in the Loire Valley from pasteurised goat's milk, this strength 3 soft cheese is nutty, rich and creamy with a velvety edible rind.
Waitrose Mushroom & Truffle Brie
The soft white rind
enrobes a delicate blend
of powerful truffle and soft, creamy brie with a buttery flavour. A real luxury.
Roquefort Papillon Revelation
This cheese is characterized by its subtle, elegant and complex flavours – the taste of sheep's milk is not crushed by the powerful penicillium.
A slow, careful maturation period allows this cheese
to age to perfection, with an intense blend of sweet and savoury flavours and a delicious ‘crunch’.
Waitrose 1 Lincolnshire Poacher
Made from the milk of Holstein Friesian cows in the Lincolnshre Wolds, this cheese is a British classic, with deeply complex sweet and fruity notes.
Paiarrop date & walnut wedge
The perfect accompaniment to all your cheeses, sweet
fruit and nutty flavours to complement the full selection.
Badoz Vacherin Du Haut
Doubs AOP is a truly delicious cheese – soft and creamy
with woody, earthy notes. Scoop out with crusty
bread and drink with Waitrose Vintage Champagne – a stunning match!
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Did you know that there's a technique to cutting cheese?
With a wedge of
such as Brie, you can cut generous, long slices at an angle
from the tip of the cheese to the edge.
For a round of cheese, big or small, cut into wedges. You should get eight slices out of a medium-sized cheese, like our Epoisses >
Cut blue cheese
into wedges. Avoid cutting the 'nose'
of the cheese – the thinnest corner – as it's the nicest bit. Try Cropwell Bishop
Blue Stilton >
Hard cheeses like Comté should be cut horizontally across from the pointed end, until you reach three-quarters of the way
up, then cut into two.
What to drink...
No festive food and wine combination is more deeply ingrained than Port and Stilton – a seasonal match first made in the 18th century that still works today.
However, sweet white wines such as Sauternes, and malty beers such as stout
can be just as good with Stilton’s salty intensity. And Port is less successful with creamier and less pungent styles such as goat’s cheese, and non-blue hard cheeses like mature Cheddar or Comté. Here, a full-flavoured dry white such as an oaked Chardonnay, or a nutty, dry palo cortado or amontillado sherry would be a better fit.