Alex Hall’s favourite cook books.
We Brie Kings
A Christmas Cheeseboard from Wine & Rind
As often mentioned here on the Timothy Everest Digest, our second love after tailoring is undoubtedly catering: a favoured, often fevered, topic of conversation from shop floor to workroom to design studio.
As we enter into the season of goodwill and good food, we thought it prudent to get some expert advice on that most British centrepiece of the after-dinner dining table; the cheese board.
Wine & Rind is Tottenham’s first and favourite cheese shop. Specialising in Irish and British cheeses, natural and independent wines, plus other epicurean treats, it’s a favourite stop for any hungry foodie or hungover chef. We enlisted owner Holly Chaves to give us the definitive guide to raising our game when it comes to festive fromage.
Here at Wine & Rind, we advise you keep it classic with your Christmas cheese board. We use the five cheese rule as a guide to finding what you’re after, and as a general rule, you can’t go too wrong by pairing these with a large glass/bottle of Beaujoulais.
A Hard Cheese
A soft Cheese
A Goat Cheese
A Blue Cheese
A washed rind Cheese
Yuletide is bang in the middle of Vacherin Mont d’Or season and it would be rude not to include it: Mont d’Or is made from the Comte cow’s milk of the Jura during the winter months. Baked and served with ham & pickles, it’s an easy Christmas Day supper, before or after Turkey sandwiches.