Somerset Cheeses – Wyfe Of Bath, Bath Blue & Bath Soft, Cheddar, Quince & Crackers Recipe

Name: Bathwick Boatman 🇪🇺s Somerset Cheeses – Wyfe Of Bath, Bath Blue & Bath Soft, Cheddar, Quince & Crackers Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 150 g Wyfe of Bath (semi-soft cow’s milk cheese); 100 g Bath Blue (creamery blue cheese); 150 g Bath Soft (soft ripened cheese similar to Brie); 120 g Aged Somerset Cheddar; 180 g Quince jelly or quince paste (membrillo); 80 g Spiced quince chutney (optional); 24 pieces Seeded crackers or water biscuits; 8 pieces Rustic oat or sourdough crackers (optional); 2 tbs Honey; 12 pieces Walnuts, halves; 1 piece Fresh apple, thinly sliced (e.g., Cox or Gala); 100 g Seedless grapes or small bunch; 4 sprigs Fresh thyme sprigs; 1 tsp Cracked black pepper; 0.5 tsp Sea salt flakes

Inspired by Bathwick Boatman 🇪🇺

Time45m

Serves4

(v)

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Ingredients

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Cheese selection

5.29 oz (150 g) Wyfe of Bath (semi-soft cow’s milk cheese)

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

5.29 oz (150 g) Bath Soft (soft ripened cheese similar to Brie)

4 1/4 oz (120 g) Aged Somerset Cheddar

Quince & accompaniments

6 1/3 oz (180 g) Quince jelly or quince paste (membrillo)

2.82 oz (80 g) Spiced quince chutney (optional)

24 pieces Seeded crackers or water biscuits

8 pieces Rustic oat or sourdough crackers (optional)

2 tbs Honey

12 pieces Walnuts, halves

1 piece Fresh apple, thinly sliced (e.g., Cox or Gala)

3 1/2 oz (100 g) Seedless grapes or small bunch

Garnish & finishing

4 sprigs Fresh thyme sprigs

1 tsp Cracked black pepper

1/2 tsp Sea salt flakes

Method

Cheese selection

Bring cheeses to room temperature

Remove all cheeses from refrigeration 30–45 minutes before serving. Allowing them to warm slightly unlocks aroma and softens texture for easier slicing and spreading.

Prepare cheeses for plating

Place the Wyfe of Bath and Bath Soft on the board whole so guests can slice or spread. Cut the Cheddar into 12–16 small cubes or 6–8 thin slices and transfer to a separate area of the board. Crumble or break the Bath Blue into bite-sized chunks (about 8–10 pieces) so its intense flavor is easy to sample.

Quince & accompaniments

Slice quince paste

Cut the quince jelly/paste into 12–16 thin slices (about 0.5 cm thick). If using membrillo, use a sharp knife dipped in hot water and wiped between cuts to make clean slices.

Prepare chutney and honey

Spoon the spiced quince chutney into a small bowl for easy serving. Transfer honey to a small dipping ramekin or drizzle dish and optionally warm it slightly (microwave 10–15 seconds) so it is runnier for drizzling over cheeses.

Arrange crackers and fruit

Fan the seeded crackers and any rustic crackers on the board. Thinly slice the apple into 8–10 rounds and fan them next to the cheeses. Scatter the grapes in small clusters around the board. Place walnuts in a small pile or bowl.

Garnish & finishing

Season and garnish

Lightly scatter the sea salt flakes and cracked black pepper over the Bath Soft and a small portion of Cheddar if desired. Tuck thyme sprigs around cheeses and place a few sprigs on top of the Bath Soft for aroma.

Final assembly

On a wooden board or serving platter, arrange cheeses with space between them. Position quince paste slices and the ramekin of quince chutney near cheeses they pair with (Cheddar and Wyfe of Bath pair nicely with quince; Bath Blue can be accompanied by chutney). Place honey and nuts close to Bath Soft and Cheddar. Add crackers and fruit to fill gaps. Provide a separate knife for each cheese or label them so guests know which knife is for which flavor intensity.