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User Name Thread Name Subject Posted
Rob Naylor BS: Cheese (154* d) RE: BS: Cheese 29 Nov 16


I too am unimpressed with most cheeseboards offered in UK restaurants. There are now considerably more types of artisan cheese made in the UK than in France (I believe we overtook France in the 1990s). But to see a typical UK restaurant cheeseboard you wouldn't know it.

Within 20 miles of where I live in Kent there are at least 20 artisan cheese makers producing a wide variety of soft and hard cheeses from cow, sheep or goat milk, many of them from "raw" milk.

But even when one of the restaurants around here advertises local cheeses on its cheeseboard, I can pretty well guarantee that they'll just be Duddleswell and Kentish Blue.

There's one pub in town that, from October to end of April, puts out a cheeseboard on the bar, Mon-Thur between 5pm and 7pm, free, and they DO try and select a good variety of local and (mainly) other UK cheeses. For a pub cheese board it's fabulous, with 5 or 6 different cheeses normally on offer. We try and limit our visits to 1 a week!!!


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