Great British Food - Christmas 2025

SOF T GOAT S ’ CHE E S E The spectrum of these cheeses is diverse. You’ve got your barely set, super lusciously creamy lactic goats’ cheeses, fluffy, mousse-like cheese logs, mould-ripened cheeses with delicate rinds, and those finished with a striking ash coating. What you pair them with changes depending on the variety. Pairings: If you’ve got a minerally, slightly chalky goats’ cheese on your hands, what you need is some charcuterie, or fried salted sage or rosemary sprinkled over the top. More yielding soft goats’ cheeses need nothing more than a light drizzle of honey, chunks of still-warm baguette, or sweet fig chutney. Drink: We like to pair these with Sauvignon Blanc, Chablis or even a sweet Vouvray, which works especially well with young, soft goats’ cheese. WASHED R I ND Washed rind cheeses can be overlooked the rest of the year, but we sure do love to grab them for our Christmas grazing boards. Don’t be scared of them – that's what we say. Yes, some pack a punch when you unwrap them, being funky and pungent, but there are others, like British ogleshield or highmoor, which are more subtle, yeasty and sweet. There’s a washed rind for everyone. Pairings: For the ‘stinkier’ cheeses we recommend pickled onions, sharp fruit cheeses, hot honey and chilli-based relishes. If you go for a milder washed rind, treat them more subtly with the pure simplicity of cream crackers or butter wafers. Drink: Sparkling wine cuts through the richness of these cheeses, but we also recommend mead, perry and unoaked Chardonnay. UBR I ACO CHE E S E If you’ve never heard of them before, seek out your closest stockist right now. Infused with and soaked in booze (from red wine to prosecco), these take on a fruity, absolutely gorgeous flavour and they’re always a cheeseboard talking point. Pairings: You can get very indulgent here. Think boozy fruits in syrup, sultanas warmed in Port, fruit crackers, cherry jam, and even good quality dark chocolate. Drink: Match the cheese with whatever it’s soaked in, be that fizz or a sweet dessert wine. HARD SHE EP ’S MI LK CHE ESE Tapas culture has meant we’re buying more manchego than ever before, but also daring to try other sheep’s milk cheeses like pecorino. Rosemary manchego could be an especially good choice for your Christmas table. Pairings: In Spain fruit is the most common partner for sheep’s milk cheese. Reach for candied or glace fruits, Italian mustard fruits and fruit pastes (from quince to blackberry). Winter is prime tropical fruit season, and pineapple is delightful with sheep’s milk cheese. But so too are pieces of dried mango. 89 greatbr i t i shfoodawards.com FEATURE | CHRI STMAS CHEESE