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Digital Subscriptions > delicious. Magazine > December 2019 > THE CREATIVE CHEESEBOARD


A good showing of cheese is non-negotiable at this time of year. What is negotiable is which cheese you serve. Cheese aficionado Patrick McGuigan encourages an adventurous approach, making room for some of Britain’s best new cheeses

Stilton is as much a part of Christmas as turkey and sprouts – and rightly so. The creamy-crumbly blue is at its best in December, when cheeses made with rich end-ofsummer milk reach their full maturity. As the renaissance in British cheesemaking has gathered strength, there’s an explosion of exciting alternatives for the festive cheeseboard.

The first rule of doing things differently is that there are no rules. Yes, the basic principle of mixing colours, shapes, tastes and textures still holds true – and a variety of milk types helps vary the flavours – but if you want to serve a huge hunk of wensleydale as a mighty centrepiece or serve four blues made with cow’s milk to show off their differences, that’s absolutely fine too.

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About delicious. Magazine

The December issue of delicious. contains everything you need to make this Christmas and New Year your best ever. You’ll find: mix-and-match menus (canapés, starters, mains, desserts); all the roasts from duck, turkey, ham, vegetarian and vegan – and what to do with leftovers; Gill Meller’s celeriac ravioli; a new Christmas pudding from Paul A Young; easy cake decoration; a classic from Delia; plus, our Properly Useful Guide to the best drinks, cocktails, gifts, cheese and shop-bought shortcuts. It’s a happy Christmas guaranteed.