We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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This saucisson combines veal* from Westcombe’s own dairy herd, and the back fat of Tamworth pigs from Gothelney Farm. A perfect example of the way Westcombe combine animal welfare, devoted husbandry and outstanding skill in charcuterie production.
*Artisan cheesemakers, charcuterie producers and much much more, the team at Westcombe goes to admirable lengths to provide a healthy and wholesome life for their animals. Led by Tom Calver, who believes a happy herd must be the starting point of any endeavour on their farm, Westcombe’s approach is an integrated and unified one. Equal attention is paid to the animals’ pastures, diets and bedding, as to Westcombe’s own curing and cheesemaking techniques. This respect for their animals means very little goes to waste, and their cheesemaking expertise often overlaps with their charcuterie production, making for greater sustainability all round. This fact is neatly illustrated by the fact the veal in this saucisson comes from the dairy bull calves from Westcombe’s herd.