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Ingredients
Method
- 200g aged cheddar
- 200g ripe brie or triple cream cheese
- 150g blue cheese (Roquefort or Stilton)
- 100g quince paste, cut into slabs
- 1 ripe pear, sliced, tossed with 1 teaspoon lemon juice
- 1 small bunch red grapes
- 60g walnuts, lightly toasted
- 2 tablespoons honey
- A few thyme sprigs
- 100g crackers or 1 sliced baguette
- Take the cheeses out of the fridge 1 hour before serving so they soften and show their full flavour. Slice the pear and toss with the lemon juice just before assembling.
- Set the three cheeses on a large board with space between them. Break the cheddar into rough chunks, cut a wedge from the brie and crumble a little of the blue. Add the quince paste, pear, grapes and walnuts in loose piles.
- Spoon the honey over the blue cheese, tuck in the thyme and serve the crackers in a basket alongside. A medium-bodied red or a glass of sweet wine suits all three cheeses.
15 minutes, plus 1 hour bringing the cheese to room temperature
4 to 6 serving
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