1
00:15:55,040 --> 00:15:55,640
OK, so

2
00:15:55,640 --> 00:15:59,240
welcome back to the last little video
on cheese.

3
00:15:59,480 --> 00:16:00,360
Today we're going to talk

4
00:16:00,360 --> 00:16:04,320
all about accompaniments
and there are all sorts of accompaniments

5
00:16:04,320 --> 00:16:06,880
that we can serve
with a selection of cheese.

6
00:16:08,240 --> 00:16:11,040
Down at the front here
we've got a selection of biscuits

7
00:16:11,120 --> 00:16:13,000
and a little bit of bread.

8
00:16:13,040 --> 00:16:15,920
Some people would say you should just
have the cheese on its own.

9
00:16:16,760 --> 00:16:19,160
But these are great
for delivery of cheese.

10
00:16:19,160 --> 00:16:22,640
Some people would say we should steer away
from flavored cheeses because

11
00:16:22,880 --> 00:16:26,120
you're distracting from the main article
and the cheese itself.

12
00:16:26,440 --> 00:16:27,600
And I would agree with that.

13
00:16:27,600 --> 00:16:31,840
But water biscuits and oat
biscuits or something like that is ideal.

14
00:16:32,280 --> 00:16:35,480
Whether you choose to have a little bit of
butter or not is entirely up to you.

15
00:16:36,520 --> 00:16:39,640
But again, I guess
that depends on the texture of the cheese.

16
00:16:39,640 --> 00:16:41,640
If it's soft and creamy,
you probably won't need it.

17
00:16:41,640 --> 00:16:42,960
If it's dry and crumbly,

18
00:16:42,960 --> 00:16:45,800
you might want a little bit of moisture
on your biscuit or your bread.

19
00:16:46,240 --> 00:16:49,200
Obviously, cheese comes with a whole host
of different flavors and varieties

20
00:16:49,560 --> 00:16:52,320
as we've as we've talked
about and different strengths.

21
00:16:52,720 --> 00:16:56,440
So if it's very sharp,
you might want to sweeten your palate

22
00:16:56,440 --> 00:16:57,960
with a little choice of fruit.

23
00:16:57,960 --> 00:17:00,160
And we've got some dried fruit
here on the board.

24
00:17:00,160 --> 00:17:03,320
So we've got dates and figs and

25
00:17:04,280 --> 00:17:07,000
a little bit of apricots at the back
and also some prunes.

26
00:17:07,040 --> 00:17:11,240
All of these dried fruits,
which intensifies the sugar content,

27
00:17:11,760 --> 00:17:14,600
provides
a very sweet alternative on the palate

28
00:17:14,600 --> 00:17:17,840
to the dry and crumbly acidity
of some of our cheeses.

29
00:17:19,040 --> 00:17:21,400
You may prefer one or two little nuts.

30
00:17:21,600 --> 00:17:22,120
OK, we've got

31
00:17:22,120 --> 00:17:25,280
pecan nuts and walnuts down here,
but you could have some Brazil nuts.

32
00:17:26,040 --> 00:17:28,960
Equally,
they go nice and provide a nice crunch.

33
00:17:30,000 --> 00:17:32,560
But if you prefer something
a little bit more lighter and delicate,

34
00:17:33,040 --> 00:17:36,680
more delicate
then you can go for the clerey.

35
00:17:36,680 --> 00:17:38,360
Not everybody's cup of tea,

36
00:17:38,360 --> 00:17:41,720
but there's plenty of choice
here, some apples or some grapes as well.

37
00:17:42,080 --> 00:17:44,720
And then finally,
What would you drink with your cheese?

38
00:17:44,880 --> 00:17:49,440
Well, most people would say port,
but you don't have to have port.

39
00:17:49,440 --> 00:17:51,040
You can have a nice glass of red wine.

40
00:17:51,040 --> 00:17:52,760
You can even have some white wine.

41
00:17:52,760 --> 00:17:55,760
This is just a standard white wine.

42
00:17:55,760 --> 00:17:58,160
But again, some people may well choose

43
00:17:58,160 --> 00:18:01,760
to have a dessert wine, something
which is a little bit sweeter

44
00:18:02,200 --> 00:18:05,360
to go with the intensity
of perhaps a nice blue cheese.

45
00:18:06,040 --> 00:18:08,040
So the choice is yours.

46
00:18:08,040 --> 00:18:13,080
And what we must remember, it's
all about celebrating cheese and enjoying

47
00:18:14,080 --> 00:18:15,040
with friends and

48
00:18:15,040 --> 00:18:18,680
family and having a really good time.

49
00:18:19,160 --> 00:18:20,120
So there we go.

50
00:18:20,120 --> 00:18:23,120
We're going to have a little
look now at plating as well.

51
00:18:23,880 --> 00:18:28,880
OK, so I'm going to show you now
just how to plate up a variety of cheeses.

52
00:18:29,040 --> 00:18:32,680
This should be done in a clockwise motion,
starting with the softer,

53
00:18:32,680 --> 00:18:36,920
lighter flavors
through to the really strong cheeses.

54
00:18:37,400 --> 00:18:39,960
So this is our Bath soft cheese.

55
00:18:39,960 --> 00:18:42,560
Going to take a little sliver off the bath

56
00:18:42,560 --> 00:18:44,440
soft cheese here.

57
00:18:46,440 --> 00:18:48,520
And we're going to start that.

58
00:18:51,880 --> 00:18:53,200
12:00.

59
00:18:54,000 --> 00:18:57,120
Moving on to something

60
00:18:57,480 --> 00:19:00,280
a little bit firmer in texture,
Lincolnshire poacher.

61
00:19:00,760 --> 00:19:04,480
So again, we try and avoid
cutting directly off the point.

62
00:19:04,600 --> 00:19:08,200
We'll go at a little bit of an angle
and we'll cut into the cheese

63
00:19:08,560 --> 00:19:12,560
to create a little slice
for people to be able to enjoy.

64
00:19:14,360 --> 00:19:15,480
OK, then

65
00:19:15,480 --> 00:19:18,120
we've got this Montenebro
little bit stronger.

66
00:19:18,840 --> 00:19:21,240
So again, just

67
00:19:21,240 --> 00:19:23,800
cut a little place into the center

68
00:19:23,800 --> 00:19:25,040
of the cheese.

69
00:19:32,160 --> 00:19:34,800
Moving on to this beautiful Stilton.

70
00:19:35,760 --> 00:19:37,960
Again, not cutting off the point,

71
00:19:37,960 --> 00:19:41,200
just allowing it to crumble

72
00:19:41,200 --> 00:19:43,000
a little bit away.

73
00:19:53,720 --> 00:19:55,040
And finally,

74
00:19:55,040 --> 00:19:57,560
to the Epoisse super strong,

75
00:19:59,440 --> 00:20:00,960
little slither.

76
00:20:05,680 --> 00:20:07,600
To complete our plate.

77
00:20:09,480 --> 00:20:12,400
And we can serve any of the dried

78
00:20:12,400 --> 00:20:15,520
fruits, grapes or nuts
and some celery to go with that.

79
00:20:17,440 --> 00:20:18,280
There we go.

80
00:20:18,280 --> 00:20:22,000
Selection of cheese
on a table for you to enjoy.

81
00:20:23,000 --> 00:20:23,560
Thank you very much.