Throughout December, Stylist is inviting you to revel in the simple joy of cosiness. From finding the perfect scarf (and effectively swathing yourself in it), to planning a weekend getaway at a rustic country pub, our content over the next month will endeavor to give you that warm, snuggly feeling inside. Here, learn how to create the perfect cheesy feast. Welcome, dear friends, to the Institute of Cosiness.
Camden Cheese Bar founder Mathew Carver’s winning recipe for a cheese feast
Baked Winslade With Garlic & Thyme
“Winslade cheese is like a cross between a vacherin and a camembert. It’s best baked to maximise its gooeyness and is sure to go down a treat with a glass of white wine in a front of a fire.”
1 x Winslade cheese (sold in Waitrose & Partners)
2 cloves of garlic, sliced
6 sprigs of thyme
25ml of white wine
Preheat the oven to 200°C. Remove all packaging from the cheese but leave the spruce banding around the outside edge to help it keep its shape. Slice off the top of the cheese to make a lid. Stick the thyme and garlic into the cheese, season with pepper, pour over the wine, then pop the lid back on and place in a small ovenproof dish. Bake for 10-12 minutes, until soft and runny. Serve with bread or cooked potatoes to dip in.
THREE ESSENTIALS FOR YOUR CHEESEBOARD
“Made in Bungay, Suffolk, this is currently the only raw-milk, brie-style cheese made in the UK. It’s a luxuriously creamy cheese with a great depth of flavour, golden paste and mushroomy notes.”
“Our favourite blue cheese is Young Buck, made in County Down. It’s the first raw-milk blue cheese to be made in Northern Ireland. It’s like a milder version of stilton and develops a long-lingering, fudgy flavour in the mouth. It’s really quite delicious.”
QUICKE ’S CHEDDAR
“It wouldn’t be a cheeseboard without a decent cheddar like the one from Quicke’s, which is handcrafted near Exeter in Devon, clothbound and naturally matured on the farm. Try and get your hands on the vintage, which is matured for 24 months. It’s a rich, intense cheese with lots of flavour – from umami to buttery salted caramel.”