PERFECT PAIRINGS

How you eat your Ivy’s Reserve is, of course, up to you, but for us it is firmly what we call a Cheeseboard Cheddar – best enjoyed as it comes, with the complex flavours built up over 18 months of ageing given room on your palate to be savoured. In our family, Ivy’s Reserve was originally the Cheddar that we kept back for ourselves, brought direct from the larder to the table.

That said, we also know that a few accompaniments can enhance the experience. Our grandmother Ivy often sliced her Cheddar with figs or tomatoes, and she also made chutneys and pickles that enhanced its individual flavours. As our packs advise, we also encourage you to “Try with a handful of almonds & hazelnuts or with dried apricots, sliced figs or apples”.

Nuts bring out the creaminess of Ivy’s Reserve by contrasting it with an earthy crunch. You can get a similar textural experience from snappy veg, such as carrots, celery, radishes or peppers, all of which also bring a little moisture.

When it comes to the fruit suggestions – apricots, figs and apples – that’s just a start. Fruits offer a variety of contrasts, taking in sweetness, juiciness and tartness. As well as our favourites, you could try blackberries, plums or even pineapple, depending on your fondness for acidity. Some even go for strawberries, while a firm sliced pear is often chosen over apple as a sharper, more woody alternative.

As for pickles and chutneys, we find that both the sweeter and more savoury types are equally effective. The sharpness of vinegared vegetables or the sweet-and-sour tang of picallili are cheeseboard favourites for good reason, but there are also those who swear by mustard (English or Dijon, depending on taste) as the greatest accompaniment to a good Cheddar.

If you’re feeling adventurous, it’s worth investigating the way cheese is eaten in the rest of the world. On continental Europe, our Cheddar is a favourite on a charcuterie or antipasti board, and we endorse the combination of Ivy’s Reserve and a good salami, where the peppery meat heightens the creamy and sharp notes of the cheese.

Many countries also swear by honey as the friend of strong cheese. In Canada, naturally, this is often swapped for maple syrup. Italians have a penchant for marmalade with theirs, while Armenians go for watermelon. In the US, Cheddar has become a favourite accompaniment or even topping for the traditional apple pie.

While these may seem eccentric, the oddest combination comes from a place closer to home: Yorkshire, in the north of England. Here, they like to eat a sharp cheese with a rich fruit cake. As we say, it’s up to you how you eat Ivy’s Reserve, but here in Somerset we draw the line there.