Home Recipes By product Black Bomber Autumn Cheeseboard

Autumn Cheeseboard

  • Clock 45 mins
  • People 6 People

Ingredients:

  • 200g Black Bomber
  • 150g Truffle Trove
  • 200g Red Storm
  • 200g Beech Wood
  • 200g Amber Mist
  • 200g Red Devil
  • 2 whole figs, quartered
  • Handful of orange cherry tomatoes
  • Selection of red and green grapes
  • Handful of walnuts
  • 50g of your favourite chocolate (dark or milk)
  • Wholemeal & Extra Virgin Olive Oil Crackers
  • Balsamic Caramelised Onion Chutney

As the leaves turn golden and the air becomes crisp, there’s no better way to celebrate the season than with an autumn-inspired cheeseboard. This vibrant display features a selection of Snowdonia cheeses, complemented by fresh fruits and nuts – perfect for sharing. With the rich flavours of our cheeses harmonising with the sweetness of figs and the crunch of walnuts, this board is a delightful nod to the cosy comforts of autumn.

Method

1. Remove the wax from the Black Bomber cheese and crumble it into bite-sized pieces. Add to your board.

2. Remove the wax from the Truffle Trove and Red Storm cheeses. Cut both into wedges and arrange them on your board.

3. Cut the Beech Wood cheese into rectangles, cut again to form a triangle and arrange them in a “zipper” shape (see photo) on the board.

4. Form the Amber Mist cheese into a pumpkin shape and place a sprig of fresh herbs on top to mimic a pumpkin stem.

5. Cut the Red Devil cheese into wedges and place them on the board.

6. Fill the remaining gaps around the cheeses with the quartered figs, cherry tomatoes, red and green grapes and walnuts for a colourful contrast.

7. Break your favourite chocolate into pieces and sprinkle them on the board for a delightful sweet touch.

8. Serve with Wholemeal & Extra Virgin Olive Oil Crackers and a generous spoonful of Balsamic Caramelised Onion Chutney.