Wigmore is one of the most delicious of the English cheeses. It is rich, creamy and delicate. I love it at this time of year as it works wonderfully with sweet young cobnuts. In this recipe, I sometimes substitute autumn raspberries for cobnuts – both work extremely well.
400g/13oz Wigmore cheese
24 cobnuts
4tbsp honey
This is really just a suggested combination. Remove the Wigmore cheese from your fridge a good 20 minutes before serving. I like to serve this as a shared dish, so place on a plate, arrange the cobnuts alongside the cheese, spoon over the honey and serve immediately.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies