The cheeses that I love: Danielle Bliss

As part of our series, which sees cheesemongers and cheese specialists across the UK unveil the cheeses they love to eat most, Speciality Food chats to Danielle Bliss of Paxton & Whitfield.

1. Good Parmigiano Reggiano

It’s my desert island cheese, in part because it would be practical. A whole wheel is 38kg and aged for a couple of years, and therefore would last me a good amount of time if I was stranded. But also I was on maternity leave recently, and I really tried to find alternatives and buy from supermarkets, but our Cravero Parmigiano Reggiano is just incomparable to the more widely available Parm out there. 

It’s juicy with pineapple notes without being too astringent, and crystalline without being too dry. It’s just a perfect piece of cheese. My favourite pairing of all time is a freshly cracked bit of good Parmigiano with Champagne and truffle honey – a real treat but absolutely heavenly. I’m a great champion for enjoying a piece of Parmigiano on a cheese board as well as grated on pasta!

2. Vacherin Mont D’Or

Most cheesemongers will probably say this is on their top 10 list. It has a cult like following because of the short amount of time its available (just in the winter months) and it’s just one of those cheeses that I crave.

3. Montgomery’s Cheddar, Montgomery’s Cheese

Cheddar is a must, but for me there’s nothing quite like Monty. I’ve had the absolute honour of being part of the selection team at Paxton’s over the last few years. We visit Jamie Montgomery at his farm in Somerset and taste through young batches of his cheeses, choosing which day’s makes we want to put on our counters. 

4. Sinodun Hill, Norton & Yarrow Cheese

Ten years ago I would have said that the French were the masters of ‘chevre’. Whilst there are still incredible cheeses coming across the Channel, I think the British goats’ cheese scene right now is top notch, and Norton & Yarrow are leaders of the pack. The rinds are always so delicate, the texture so mousse-like. Such an impressive and delicious cheese

5. Golden Cross, Golden Cross Cheese

This goats’ milk cheese is made in Sussex by the Blunt family. It’s one of my absolute favourite cheeses to do wine pairings with - it seems to work with so many different styles, from fizz to Port!

6. Schnebelhorn

A relatively new cheese, this Swiss Alpine style is fudgy and nutty, and I would 100% recommend trying it if you are a fan of Gruyere or Comté.

7. Stichelton, Stichelton Dairy

A traditional English blue style cheese, made with raw milk by Joe Schneider. It’s the epitome of what artisan cheesemaking is all about. There can be so much variation in flavour profile, but the consistency of quality is fantastic. I love pairing with a stout. You get this malty sweetness like the milk at the end of a bowl of cereal. 

8. Raclette

I used to live in the French Alps and, I’m sorry, but Raclette is so much better than fondue. The classic way of scraping hot melted cheese over potatoes and charcuterie is divine. For me it’s the ultimate melting cheese, on a burger, in a toastie, in mac and cheese. 

9. Old Groendal Gouda, The Groendal Company

I love salty sweet combinations, and this Belgian Gouda really hits that spot for me. It’s got that satisfying crunch and a really good balance of roast chicken savouriness and butterscotch sweetness. Trust me, it’s addictive. 

10. Rogue River Blue, Rogue Creamery

An honourable mention, and not one that is part of our range at Paxtons. This is an American cheese from Oregan that won Supreme Champion at the World Cheese Awards in 2019. It’s another seasonal cheese, tricky to find, insanely complex. I’ve tried it just three times in my life and I still regularly think about it.

If you’re a cheesemonger or cheese specialist and you’d like to share your favourite cheeses, get in touch. Email charlotte.smith-jarvis@artichokehq.com