By Pipers Farm Abby Allen
Warm Winter Cheeseboard, Pipers Farm Abby Allen
There’s nothing more indulgent than a beautifully curated cheeseboard—except perhaps this warm, molten version crafted by Pipers Farm Abby Allen. At the heart of this dish is the glorious Baron Bigod cheese, transformed into a bubbling, creamy centerpiece that’s perfect for dipping, dunking, and scooping.
Surrounding this oozy delight are all the hallmarks of a well-appointed cheeseboard: plump grapes, juicy figs, crunchy nuts, and a drizzle of golden honey, all brought together with a sprinkle of fragrant fresh herbs. The result? A spectacular sharing dish that’s as visually stunning as it is delicious—a perfect way to warm up any winter evening.
Cooked over the flames on there own Asado Grill, which adds a subtle smoky note to the cheese and accompaniments. But don’t worry if you’re staying indoors—the concept works just as beautifully in a conventional oven.
So, whether you’re gathered around the fire or the dinner table, this warm cheeseboard is guaranteed to impress. It’s comfort food, elevated—simple, elegant, and perfect for sharing.
METHOD
Light the Somerset Grill, allow the wood to turn to coals and fall into the cooking area.
Take a large cast iron pan and to it add the grapes and figs. Place the pan directly over a low-medium heat away from any flames and cook for around 5-6 minutes.
Once the fruit has started to just give, remove the pan from the heat and squish in the cheese. Sprinkle over the walnuts and herbs and place back over the fire.
Watch as the cheese begins to melt around the edges. Once this has begun, drizzle over your first 2 tablespoons of honey. Allow the cheese to vigorously bubble and the fruit to collapse and combine with the aromatic herbs, this may take around 7-8 minutes.
Once the cheese is volcanic, gooey and gorgeous, remove from the heat and decently drizzle with a further 3-4 spoons of honey.
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