Festive cheese wreath

Name: Festive cheese wreath
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 100 g No.1 Limited Edition Comté Reserve AOP; 175 g No.1 Cropwell Bishop Blue Stilton PDO; 250 g pack No.1 Chaource AOP; 150 g No.1 Manchego Curado DOP; 150 g cucumber, seeds removed, cut into 6cm batons; 1 stick celery, cut into 6cm batons; 12 small sprigs rosemary; 6 large blackberries; 1 fig, cut into 6 pieces; 150 g pack redcurrants; 180 g black or red grapes, cut into 6 x 30g bunches; 100 g pack No.1 Moody’s Rosary Ash Goat’s Cheese; 2 balls No.1 Burrata Bambini (from a 360g tub)

Look no further, cheese lovers – your Christmas wish has been answered. Create an unforgettable sharing board with these very special No.1 cheeses, plus fresh fruit and some tasty chutney, then indulge some more with our brilliant cheese recipes and how-to videos

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Serves8
CourseBuffet
Prepare15 mins
Cook-
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100g No.1 Limited Edition Comté Reserve AOP
175g No.1 Cropwell Bishop Blue Stilton PDO
½ x 250g pack No.1 Chaource AOP
150g No.1 Manchego Curado DOP
150g cucumber, seeds removed, cut into 6cm batons
1 stick celery, cut into 6cm batons
12 small sprigs rosemary
6 large blackberries
1 fig, cut into 6 pieces
150g pack redcurrants
180g black or red grapes, cut into 6 x 30g bunches
100g pack No.1 Moody’s Rosary Ash Goat’s Cheese
2 balls No.1 Burrata Bambini (from a 360g tub)

Cut each of the Comté, Stilton, Chaource and Manchego into 6 slices or wedges – cutting from larger pieces and slicing from the widest, rind end of each one will give the most attractive results.
Position the cheeses attractively on a 28-30cm wooden cheeseboard or platter, interspersed with some cucumber, celery, rosemary and fruit.
Cut the goat’s cheese into 6 rounds and place on top, adding a small sprig of rosemary to the centre of each. Rip each burrata ball into 3 and drape on top, between the goat’s cheese slices, in a little swirl or rosette shape.
Add the remaining fruit, dotting it around attractively. Serve with rhubarb apple and ginger chutney (or other chutney of your choice) cheese biscuits or crusty bread, if you like.

Cook’s tip

If you’re a redcurrant fan, swap the chutney for a 340g jar of redcurrant jelly – it’s jewel-toned ruby-red colour and sweet, sharply tart flavour works really well with the cheese.

Typical values per excluding chutney, biscuits or bread when made using specific products in recipe