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.
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