Somerset Cheeses Recipe

Name: Bathwick Boatman 🇪🇺s Somerset Cheeses Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 150 g Wyfe of Bath (firm farmhouse cheese); 100 g Bath Blue (blue veined cheese); 120 g Bath Soft (soft ripened cheese similar to camembert); 120 g Mature Cheddar (Somerset farmhouse); 160 g Quince paste (membrillo); 150 g Mixed crackers (plain & seeded); 12 pieces Seeded oatcakes or water biscuits; 50 g Walnuts, toasted and roughly chopped; 2 tbs Honey; 150 g Fresh grapes (red or mixed), washed; 1 piece Apple, thinly sliced (optional); 4 sprigs Fresh thyme sprigs (optional, for garnish); 4 pieces Small cheese knives / spreader knives; 1 piece Serving board or platter

Inspired by Bathwick Boatman 🇪🇺

Time45m

Serves4

Wyfe of Bath, Bath Blue & Bath Soft, Cheddar, quince & crackers (v)

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Ingredients

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Cheese selection

5.29 oz (150 g) Wyfe of Bath (firm farmhouse cheese)

3 1/2 oz (100 g) Bath Blue (blue veined cheese)

4 1/4 oz (120 g) Bath Soft (soft ripened cheese similar to camembert)

4 1/4 oz (120 g) Mature Cheddar (Somerset farmhouse)

Accompaniments

5 5/8 oz (160 g) Quince paste (membrillo)

5.29 oz (150 g) Mixed crackers (plain & seeded)

12 pieces Seeded oatcakes or water biscuits

1 3/4 oz (50 g) Walnuts, toasted and roughly chopped

2 tbs Honey

5.29 oz (150 g) Fresh grapes (red or mixed), washed

1 piece Apple, thinly sliced (optional)

4 sprigs Fresh thyme sprigs (optional, for garnish)

Tools & serving

4 pieces Small cheese knives / spreader knives

1 piece Serving board or platter

Method

Preparation of cheeses

Bring to temperature

Remove all cheeses from refrigeration 30–60 minutes before serving so they reach room temperature. This improves flavor and texture (softer and more aromatic).

Prepare Bath Soft

If Bath Soft is whole, leave it intact or slice into 6–8 wedges depending on size. For a decorative touch, score the rind lightly in a criss-cross pattern or warm in a 180°C/350°F oven for 5–8 minutes to make it gooey inside (optional). Return to board warm or at room temperature.

Cut firm cheeses

Cut Wyfe of Bath and Mature Cheddar into a variety of shapes for easy picking: one into thin wedges, the other into small cubes or batons. For Bath Blue, break into rustic chunks with a knife to show the blue veining.

Accompaniments & assembly

Arrange the cheeses on a large wooden board or platter with space between each variety so flavors don’t mingle directly. Place the soft cheese (Bath Soft) on one side, and firm/blue cheeses spaced around it.

Slice the quince paste into 1 cm (about 1/3 inch) thick batons or small cubes. Fan a small stack of quince pieces near each cheese that pairs well with it (particularly Cheddar and Wyfe of Bath).

Place bowls or small piles of crackers and oatcakes near the edge of the board. Keep seeded or stronger crackers next to milder cheeses and plain crackers beside stronger cheeses like Bath Blue or Cheddar.

Scatter the toasted walnuts in a small pile or in little bowls so guests can add texture and richness to bites. If using honey, drizzle a little over a wedge of Bath Soft or serve honey in a tiny spoon or dish for drizzling.

Add fresh grapes and thin apple slices around the cheese — grapes can be left on small stems for presentation. Tuck thyme sprigs around the board for color and a subtle herb aroma.

Arrange knives so there is a dedicated knife for each cheese to avoid cross-contamination of flavors (especially keep the blue cheese knife separate).

Serving & pairing notes

Serve with small plates and napkins. Encourage guests to try small bites combining cheese, quince paste and a walnut, or cheese with honey and apple slice to explore contrasting textures and sweet-savoury pairings.

If desired, offer a light-bodied red (e.g., Beaujolais), dessert wine, or a chilled white/pear cider from Somerset to complement the board.

Leftovers: wrap cheeses individually in wax paper or cheese paper and refrigerate. Remove again 30–60 minutes before serving next time.