Booths Country Cheeseboard

Variety of cheeses cut in the shape of counties and fitted together
  • 6 servings
  • 30 minutes to prepare
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Ingredients

  • Lancashire Cheeses:
  • 100g Green Field stripey
  • 100g Booths special reserve
  • Yorkshire Cheeses:
  • 100g Kit Calvert
  • 100g Wensleydale with cranberry
  • Cumbria Cheeses:
  • 100g Eden sunset
  • 100g Eden valley brie
  • Cheshire Cheeses:
  • 100g Silver Fox cheddar
  • 100g Burts blue

Instructions

Method:

  1. Cut your cheeses into 1cm thick slices or ask your Booths cheese monger to do this for you.
  2. Use a printed off map as the template to cut the cheeses.
  3. Cut around the map shapes with a sharp knife, making sure you use the correct cheeses per county.
  4. Arrange and fit each cheese together to create your map, garnish with seasonal fruits, crackers and chutneys.

Chef’s Tip:

Keep any left over offcuts and use them for dips, cheese on toast and fondue.

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