Farmstead Cheddar, Pears, and Chutney


  • 6–8 oz (185–250 g) farmstead Cheddar cheese
  • 6–8 oz (185–250 g) hard cow’s milk cheese such as Mimolette or dry Jack
  • 6–8 oz (185–250 g) hard sheep’s milk cheese such as pecorino sardo
  • 2 pears, thinly sliced
  • ¼ cup ( oz/75 g) apricot chutney


About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature.

When ready to serve, arrange the cheeses, pears, and chutney on a cutting board, marble slab, or platter. Include a paring knife or cheese plane for the cheeses. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.