Jean-Christophe Novelli's Cheeseboard "Theatre"
PUBLISHED: 09:06 20 July 2012 | UPDATED: 22:04 21 February 2013
Jean-Christophe Novelli shares his top tips on how to revive the cheeseboard and give it the theatre it deserves...
Add some flavoured texture to your cheeseboard by dropping plain bread in favour of a fruit & nut bread, such as apricot & walnut or prune & hazelnut and serve it slightly stale, cut into thin wafer slices
Fruit and cheese are a classic combination but give your grapes some extra character by serving them frozen simply wash a bunch of grapes and shake off any excess water, place on a plate and pop in the freezer, serve directly once frozen onto the cheeseboard giving a more interesting texture with extra bite
Add a simple twist on the traditional by pairing your cheese with fruit that has a sharp acidity such as: cherries, raspberries, gooseberries, redcurrants, nectarines and tangy plums these work well frozen too
Turn your cheeseboard into a visual feast by serving long celery stems ina vase of ice water. Team with a small bowl of rock salt too for dipping
Radishes are a tasty substitute to celery providing a peppery bite, leave a little stem on each to hold on to and why not dip these in rock salt too
A fashionable alternative to the classic chutney is quince jelly its sweet flavour will add a different dimension to your cheeseboard
Spice up your cheeseboard with a handful of sliced chillies or jalapenos to give a flavoursome punch, this works particularly well with hard cheeses chillies perfectly complement the quince jelly too
Tantalise tastebuds with a rollercoaster ride of textures and flavours by adding olives and nuts to your cheeseboard
For an unexpected flavour, add some ground coffee beans to your board. A little sprinkle will give your cheese a delicious edge
Use dried vine leaves, herb sprigs and edible flowers to add more drama, aroma and taste to your cheeseboard