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Cheese tasting.

We’ll be having a cheese tasting at Punctuation, so here’s the information so you can pick up some cheese (and more!) in advance.

The format will be simple. We will simply chat about our cheeses, running through from young/mild to blue. You’ll be asked to share a cheese you’ve selected and we’ll have a broad conversation about cheese types and share interesting cheese facts! To make it simple think of your cheeses as something old; something new; something borrowed; and something blue.

Something new: a younger cheese. These could be a fresh cheese like young goat’s cheese, ricotta, cottage cheese or a cheshire type of cheese like Cheshire, Lancashire or Wensleydale. These are milder and saltier.

Something old: a mature hard cheese. A cheddar is favourite but you could select a gouda, manchego, parmesan etc. It needs to be aged and will usually be rather sharp in flavour.

Something borrowed: a cheese from elsewhere. From a British perspective this could be a soft cheese in the tradition of brie or camembert. Here you could select something that has fruit or herbs in it, or an exciting addition to the rind. This is your chance to surprise us with a particularly interesting or unusual cheese (or not, as the case may be).

Something blue: a blue cheese! Take your pick all the way from a creamy dolcelatte to a spicy stilton.

Four varieties not enough for you? Feel free to pick up as much cheese as you like, but try and get a couple of the types above. You should be able to pick up some sort of variation of all the above in a local supermarket or delicatessen. Or, if you wish, you could order a tasting pack from one of the internet cheese companies.

What if I don’t eat cheese?

Well, you can create a board around pates, meats, sweets, anything you like. Try and follow the old, new, borrowed, blue (um) method.

For the board I would add some sort of sort of fruit (apple, grapes, pear work well), a sweet preserve (chutney, jam or paste), olives or pickles and then bread or crackers. Remember, too, that too much bread means too little space for cheese, but not enough crackers means running out of things to transport cheese to your mouth with.

What about drinks?

If I’ve learnt nothing else over the past few years is that most alcohol goes with cheese. Cheese and wine, cheese and beer, cheese and whisk(e)y, cheese and gin. Traditionally you’d start with a light white with the young cheeses, move on to a more robust red with the stronger cheese and then finish with a dessert wine/port with your blue cheese. Alternatives are sparking water (pop in some elderflower cordial, for the younger cheeses, maybe some blackcurrant later on!), different types of tea.

Our cheese tasting will run on Saturday (14 November) at 6pm. Join the #cheese-tasting channel on Discord for more cheese talk!

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