Wow your guests at your festive parties with this very merry cheeseboard, shaped like a beautiful Christmas tree. This spectacular centrepiece – showcasing our Flavoured Cheese Selection alongside grapes, figs and springs of rosemary – will take p...
Wow your guests at your festive parties with this very merry cheeseboard, shaped like a beautiful Christmas tree. This spectacular centrepiece – showcasing ourFlavoured Cheese Selectionalongside grapes, figs and springs of rosemary – will take pride of place at your celebration table. And it’s endlessly adaptable – make your charcuter-tree your own and have fun adding your favourite cheeses, fruits, berries, herbs, olives and nuts for a personal touch.
Method
Leaving the wax on the cheese truckles for a pop of colour, cut each one into quarters. Next, cut each quarter into four.
On a serving or chopping board, place a piece of parchment paper in a triangular Christmas tree shape, about 25x45cm.
Arrange the cheese pieces in “stripes” – much like tinsel or paper chains – diagonally across the parchment paper, starting from the middle of the triangle and working your way over the rest (see the video here for inspiration). Alternate the stripes between the different cheeses to create contrast, keeping spaces between them for the fruits and garnishes.
Fill the gaps between the cheeses with mixed grapes and quartered figs – and feel free to add other fruits such as cherry tomatoes or fresh berries for a pop of colour.
Add some olives or nuts if you like – walnuts, almonds, or pecans are great choices, adding texture and depth to your charcuter-tree.
Garnish the cheeseboard with sprigs of aromatic rosemary to complete the Christmas tree look.
Serve immediately with Snowdonia Cheese Co crackers and chutney, bread and a selection of wines.
Method
Leaving the wax on the cheese truckles for a pop of colour, cut each one into quarters. Next, cut each quarter into four.
On a serving or chopping board, place a piece of parchment paper in a triangular Christmas tree shape, about 25x45cm.
Arrange the cheese pieces in “stripes” – much like tinsel or paper chains – diagonally across the parchment paper, starting from the middle of the triangle and working your way over the rest (see the video here for inspiration). Alternate the stripes between the different cheeses to create contrast, keeping spaces between them for the fruits and garnishes.
Fill the gaps between the cheeses with mixed grapes and quartered figs – and feel free to add other fruits such as cherry tomatoes or fresh berries for a pop of colour.
Add some olives or nuts if you like – walnuts, almonds, or pecans are great choices, adding texture and depth to your charcuter-tree.
Garnish the cheeseboard with sprigs of aromatic rosemary to complete the Christmas tree look.
Serve immediately with Snowdonia Cheese Co crackers and chutney, bread and a selection of wines.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
These adorable treats are a must-make canapé or starter for Valentine’s Day – and they’re so easy to prepare. Ready-rolled puff pastry shapes are topped with three award-winning Cheddars and their perfect flavour matches, from tangy chutneys and fiery Hot Honey to fresh fig quarters, cherry tomatoes, piquanté peppers and vibrant herbs. Baked until golden brown and served warm from the oven, they’re sure to win their heart.
Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive stress to a minimum. Simply glaze baby carrots and baby parsnips in olive oil, seasonings, fresh thyme and Hot Honey – celebrating the time-honoured pairing of sweetness and heat – and, when you’re ready, roast them until tender and caramelised.
A real crowd-pleaser as a Christmas Day side dish or party canapé, these playful festive nibbles will disappear fast. Each cocktail sausage is stuffed with Rock Star, our award-winning vintage cave-aged Cheddar, and wrapped in streaky bacon that’s baked until crispy. Serve with a bowl of Hot Honey as a sweet and spicy dip.
