Cheese & Chutney Perfect Pairings
A Guide For Pairing Our Chutneys
Build a heavenly cheeseboard easily with this handy reference guide with suggestions about which chutney to enjoy with which cheese and why.
A hard cheese made from cow’s milk.
From the farmhouse or the creamery, raw milk or pasteurised, the flavour of Cheddar varies enormously, from mild to strong, creamy to nutty. Cheddar’s taste gets stronger and deepens as it matures.
A hard, cow’s milk cheese with a flaky texture.
Milder and more flaky than a Cheddar and less acidic than a Wensleydale, this is a nutty, slightly sweet cheese which gets its intense orange colour from a natural vegetable dye called annatto.
– Commonly known as Mozzarella, Feta, Ricotta, Cottage Cheese
Soft cheeses made from sheep, cow, goat or buffalo milk.
Bright white, fresh and vibrant. These cheeses are all enjoyed while they’re young and creamy.
Semi-soft cow, goat and sheep milk.
Squeaky, springy/white cheese with a salty, savoury taste which mellows with cooking.
It has a high melting point making it ideal for frying or grilling.
Brie & Camembert
Soft cow’s milk cheese with an edible rind.
These soft and creamy-textured cheeses have a velvety rind and a gooey, runny centre when ripe. Their flavour is fresh and mild often with vegetal notes.
Semi hard/hard sheep’s milk cheese.
A firm white coloured cheese with a dry, grassy, rich flavour and complex sweetness.
Comté & Gruyère
– Also known as Alpine Cheese
Firm cow’s cheese with a springy texture.
These supple, dense, pressed Alpine cheeses have savoury, salty flavours with tangy, earthy overtones and a creamy texture. They melt easily so are often used in fondues, Croque Monsieurs or quiches and tarts.
– Commonly known as Cheshire, Lancashire, Wensleydale, Caerphilly
Hard, crumbly cheeses made from cow’s milk.
Mild cheeses which have a beautiful acidity, often a milky or yoghurty flavour and a cool, crumbly texture with a slightly tangy aftertaste.
Soft or hard goat’s cheese.
Whether soft or hard, goat’s cheese has a distinctive tart, grassy flavour with overtones of lemony brightness.
Stilton & Blue Cheese
Semi-soft cow’s milk cheese.
With their velvety, soft texture, pungent, rich aromas and strong and tangy taste, blue cheeses are upfront with apologetically powerful flavour demanding a fruity chutney to show off their complex flavours.