I took this afternoon off to update some blog articles, and realised that Jon, our fishing consultant, was off work today, what better excuse for a lunch. A Yorkshire ploughman’s from Matt at Cheese and Chutney in Saltaire was on the cards.
So of what did our Yorkshire platter consist:-
- Poppy seeded round loaf from Bondgate bakery in Otley:- light will structured white loaf with a strong ‘fresh bread’ smell. The crust was crisp and chewy with a light flavoursome crumb.
- Three Cheeses from the Wensleydale Creamery
- Traditional Wensleydale:- not as dry and crumbly as expected, very creamy with a quickly fading acidic aftertaste.
- Fountains Gold:- a rich golden colour and texture like a mild chedder. and a surprisingly strong flavour that kept going in the mouth.
- Jervaulx blue:- a strong heady and acidic blue chese with a creamy texture and taste.
- Lewis & Cooper Ham:- Rich, full, well textured and moist without being wet, with a slight smokey note.
- Matt’s homemade coleslaw:- generous, chunky and luxuriously creamy coleslaw of cabbage and carrot with a small amount of apple and onion, just enough to excite the taste buds with every mouthful.
- Braken Hill Fine Foods Plum Chutney with Stem Ginger:- strangely neither the plum nor the ginger stood out, but the sum of the parts was a lovely rich and rounded chutney.
- A box of Cheddar and Caramelised Onion Chutney Yorkshire Crisps:- crisp and Moorish.
And I topped all this off with a little beetroot, apple and gherkin from the fridge.
Oh and a nice pork pie from the supermarket counter (Unfortunately Matt had sold out!!)
