Made in Cambs
A good cheeseboard doesn't need much — but the right jelly turns a plate of cheese into something worth lingering over. Here's how we build ours.
Warboys Medlar Jelly with a hard, nutty cheese. Medlar has notes of apple, citrus and date once it's bletted and cooked down, and its gentle spice stands up well to something aged and crystalline — a mature Cheddar or a hard goat's cheese both work.
Rovada Redcurrant & Port Jelly with a soft, ripe Brie. The sweet-tart snap of the redcurrant cuts straight through the richness. This is also the jar to keep by the roast — it's built for game and cold cuts as much as cheese.
Ben Sarek Blackcurrant Preserve with a salty blue. Deep, dark and just sharp enough to balance a Stilton or Cambridge Blue without disappearing underneath it.
Serve all three in their jars if you can — guests will spoon straight from them, and there's no nicer centrepiece than a board scattered with jars still wearing their labels.