5 cheese pairing ideas with Stephen Barney, The Cheesery

What’s on your dream cheeseboard?
This will probably change on a weekly basis depending on my mood and the seasons but for now I’d go with St Jude, a beautiful little St Marcellin style cheese made in Suffolk, Blackmount, an ashed goat’s milk cheese from the Erringtons in Lanarkshire - light and moussy - perfect for this time of year, a good aged Appenzeller is one of my all time favourites, strong, spicy and intense and for a blue to round things off I’d go with Fleet Valley Blue made at the Ethical Dairy in the borders, good strength with an almost Cheddar-like consistency to balance the textures.

What’s your all-time favourite cheese pairing?
I’m a sucker for White Burgundy and despite my best efforts I’m yet to find a cheese I can’t enjoy with a glass! If I had to pick one cheese to enjoy with it, I’d probably go with Epoisses, both made in the same region and the acidity in the wine is the perfect foil for the rich, sticky Epoisses.

Any unusual pairings you’d recommend?
We were introduced to Manchego, anchovy and honey by a Spanish friend. Yep, we thought it would be horrible too but it’s actually amazing! We also recently made a sauce with Gjetost and double cream - it’s phenomenal with all manner of desserts.

What do you love to drink with cheese?
At this time of year when it’s hot and sticky a board with some Baron Bigod oozing all over it a crusty baguette and a bucket of ice cold pale ales is a thing to be savoured!

What must-have cheese kit would you recommend?
Nothing! Good company and something nice to drink is all you need. Who cares what knives/boards/plates you’ve used!