Christmas cheese boards from The Printing Press Bar & Kitchen, Edinburgh
There’s nothing we love more than a Christmas cheeseboard – from the traditional Stilton to a gooey brie or mature Cheddar, it’s an easy (and delicious) way to please a crowd.
Known for his use of local, seasonal and delicious produce, Colin Fleming, Executive Chef of The Printing Press and Principal Edinburgh George Street (above) has prepared the first of two fantastic cheeseboards for the festive season. Not only are the cheeses accompanied by our Orkney Oatcakes, but are complemented by drinks pairings from award-winning bartender and The Printing Press’s Assistant General Manager, Andrew Lennie. The 'all rounder' quick pear chutney, also on the cheeseboard, makes the perfect accompaniment. The recipe for the chutney can be found here - Stockan's Kitchen
From left to right: Golden Cross goat’s cheese, Colston Bassett Stilton and Isle of Mull Cheddar, served with Stockan's Thin and Thick Oatcakes, and a quick pear chutney.
When putting together something to please a crowd, Colin recommends “a good island Cheddar, a strong blue cheese and a creamy, soft and distinctive cheese like goat's cheese. There’s something that everyone will be familiar with, as well as a good variety of textures and flavours. This selection also matches really well with both the coarse milled Thick and the finely milled Thin Oatcakes from Stockan's.”
Drinks pairings from Andrew Lennie
Wine pairing: Lorosco Reserva Carmenere – a big red with a real depth of flavour – from spice and oak to vanilla and stewed fruits. Big enough to match up to the smoky cheeses and fruity enough to accompany the pear chutney.
Fortified wine pairing: La Ina fino sherry – a great palate cleanser to enjoy between cheeses due to its bright acidity. It has fresh flavours of apples and pears plus a little lemon zest on the finish.
The Printing Press Bar and Kitchen won the Best Restaurant or Bar in the hotel category at the 2016 Restaurant & Bar Design Awards.