MANY chefs are now gearing up for the festive season and releasing their Christmas menus.

But one food staple that can always be relied upon is cheese.

Local cheese expert and chef proprietor of La Fosse at Cranborne, Mark Hartstone, explains how to add a twist to the traditional cheeseboard with some local cheeses.

He said: “A change from the ubiquitous Christmas stilton would be Dorset Blue Vinney – similar in appearance, though a fresher flavour compared to stilton. “A skimmed milk cheese, it is not as rich so is also better on the waist line!

“Another staple Christmas cheese has to be the traditional camembert or brie. A fresh alternative to this could be the Dorset White or the Cranborne. “Both cheeses are made using unpasteurised cow’s milk and animal rennet and the Cranborne in particular is deliciously creamy with a mushroomy rind.

“Personally, my pet hate is processed cheese with half a fruit bowl chopped up and stuffed inside. Cheeses like this may look festive but it’s better to go for quality and offer fresh or dried fruit on the side to keep everyone happy. “An important point to remember when tucking into the cheese board at the end of supper is to eat cheese at room temperature for the fullest flavours. Remember too that supporting our local artisan cheese makers also supports the farmers that maintain our magnificent countryside. “Finally if you’re looking for Christmas presents for a cheese lover then a bottle of Somerset cider brandy is a superb alternative to calvados.

“Liberty Orchard does a sweet apple liquor that is great with cheese or the Somerset Pomona also. A true gourmet gift would be a voucher for a break at La Fosse at Cranborne where the cheese board includes most of the above cheeses.”