‘British territorial cheeses are not designed for a thin slice as the 12th course. They are for a cheese meal. These are the cheeses that are lunch’, asserted Francis Percival, former chef and now food and wine writer and moderator of a discussion that was part of this cheese and port tasting held recently in the airy loft tasting room above cheesemonger Neal’s Yard Dairy (NYD) in London SE1.
I wanted to jump up on the table and shout ‘Yes!!’
My heart tends to sink when delicious cheese or cheeses appear at the end of a meal and I have...