Cheese Accompaniments

I love cheese, and the cheese board at Moreish was always a big seller when I worked there and still is I hear… 5/6 cheeses each with their own accompaniment… always went down well especially when I remembered the name of each cheese and where it came from and what went with it!

For our supper we served a mini version (after 5 courses we couldn’t do that to our guests)…

We served;
Cornish Yarg
Keens Cheddar
A Westcountry Stilton

Served with pickled carrots, pickled cucumber and shallot chutney.

Tim from Moreish makes his accompaniment in big quantities all the time but I have found some recipes for you (and me!) to make at home.

Pickled Carrots by David Lebovitz

you need;
450 g carrots, peeled
310 ml water
280 ml cider vinegar
50 g sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel, dill, or anise seeds (See Note)
1 1/2 tablespoons coarse salt
2 bay leaves

1. Grate your carrots

3. In a saucepan, heat the remaining ingredients. Once they begin to bubble, reduce the heat and simmer for two minutes.

4. Remove from heat and add the carrot. Cool until room temperature, then put into jars and chill.

Pickled Cucumber

you need;
1 whole cucumber, peeled
1 tsp salt
1 tsp mustard seeds
1 chopped chilli
60ml/2fl oz white vinegar
50g/2oz sugar
7.5cm/3in fresh root ginger
4 stem ginger in sugar syrup

1. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.

2. Cut cucumber into thin slices and put into a large bowl, sprinkle with the salt and chopped chilli and mix well.
Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water.
Drain off excess liquid in a colander. Return cucumber to the large bowl.

3. Grate the fresh root ginger. Cut the stem ginger into thin slices

4. Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well

5. Decant into a plastic container. Refrigerate overnight or for a few hours before serving.

Shallot Chutney

You need;
500g shallots, chopped (good luck!)
30g soft brown sugar
salt to taste

1. heat a little oil in a pan and cook the shallots over a low heat until they become clear, then add the sugar and turn up the heat.

2. Stiring all the time add salt, continue for 15-20 minutes before turning the heat down and continuing for another 5-10 minutes.

This shouldn’t take long but keep your eye on it and use your judgement. You might need to add more sugar and salt.

 We served the cheese with various different biscuits, including charcoal and parmesan crackers. Delicious.