If any time of the year needs a good cheeseboard, it's Christmas.
In Chorlton Cheesemongers, Altrincham is blessed with one of the seven best cheese shops in the UK - according to The Times - so if anyone can tell a Parmigiano-Reggiano from a Grana Padano, it's owner Dan Willis.
Nadia Watts took a trip down to New Market Square to get the lowdown on the perfect plateau de fromages this festive season.
Baron Bigod
Award-winning raw milk Brie-style cheese from Suffolk
Baron Bigod is a luxurious, Brie-style cheese made by Jonny and Dulcie Crickmore at Fen Farm in Suffolk. Only about a decade old as a cheese, it has quickly become one of Britain’s finest soft varieties and a true alternative to a Brie de Meaux. At room temperature - give it around 45 minutes out of the fridge - it reveals a rich, creamy interior with clean flavours and gentle mushroom notes. It’s superb on a charcuterie board and pairs wonderfully with a rosé, especially alongside figs and hazelnuts to bring sweetness and crunch to its silky texture.
Bidlea Blue
Altrincham's own award-winning blue cheese
This award-winning cheese is the pride of Altrincham, created by local cheesemaker Claire Burt, who began experimenting here at her kitchen table before moving production to Bidlea Farm in Holmes Chapel. Bidlea Blue is the most local cheese Chorlton Cheesemongers sell, and despite only being made this year, it’s already won Best New Cheese at the British Cheese Awards. Expect a young, creamy profile with bright citrus notes, wrapped in cider-washed vine leaves that lend gentle boozy warmth and spice. A fresh take on a classic Stilton style, it pairs beautifully with a dessert wine or deep, nutty sherry.
Mrs Kirkham’s Matured Lancashire
Raw-milk Lancashire, crumbly and sharp with buttery softness
Kirkham’s is the last remaining producer of traditional raw-milk Lancashire cheese, and the wheel offered here has been matured in-house since last December. The result is a wonderfully characterful cheese: crumblier and slightly drier than a cheddar, with a sharper profile but still retaining a signature buttery softness. Made entirely from the herd on Graham Kirkham’s own Beesley Farm, its traceability and heritage are part of its charm. This is an excellent choice for anyone who wants a hard cheese with real personality; brilliant in a Christmas sandwich, or paired with a crisp ale.
Blackmount
Seasonal Scottish goat's cheese with ash rind, creamy and punchy
Made by Selina Cairns in Lanarkshire, Blackmount is a seasonal goat’s cheese with a distinctive ash-rolled rind and a texture reminiscent of creamy cheesecake. Its flavour is bold and punchy yet balanced, offering the clean tang of goat’s milk with a lingering depth that makes it particularly special at this time of year. The ash layer adds a hint of earthiness, making it a striking visual and flavourful addition to any cheese board. Thanks to its strong savoury flavour, Blackmount can be nicely balanced when paired with something sweet - think a drizzle of honey, or a light dessert wine.
Sparkenhoe
Cloth-bound Red Leicester, aged 18 months with nutty caramel depth
Sparkenhoe is the final cloth-bound raw-milk Red Leicester produced in Leicestershire, matured for around 18 months to develop deep nutty tones and a distinct caramel sweetness. It has real bite, far removed from the mild supermarket versions many are familiar with, offering instead a rounded, complex flavour and firm, satisfying texture. Its amber colour and festive richness make it both a visual and gustatory hit on a Christmas board. For a perfect pairing, Dan recommends trying it with a glass of port - the sweetness and strength of which can complement Sparkenhoe’s depth beautifully and elevate its warming and naturally wintry character.
Chorlton Cheesemongers, Altrincham Market, 1 Central Way, Altrincham WA14 1SB
