Tips for putting together the perfect cheeseboard

 Let's take a moment to appreciate the humble cheeseboard. For something that takes just a few minutes to put together, it is remarkably versatile. It can be a wonderful no-cook meal or an after-dinner delight. Bring it to a party or save it all for yourself.  

Whatever the occasion, here are some tips to help you assemble your perfect cheeseboard. 

 Three cheeses and two types of crackers is more than enough for a great cheeseboard 

Can’t go wrong with the classics 

A typical starting point for a cheeseboard is a hard cheese, a soft cheese, and a blue cheese. As an example, our own Classic Selection includes Montgomery’s Cheddar, Tunworth, and Colston Bassett Stilton. It’s hard to argue with this combination. It offers variation of texture, flavour, and style.  

Quality over quantity 

When you shop for cheese, it’s tempting to buy a little bit of everything. Our advice: try to restrict yourself to three to five decent chunks of cheese. This will help you avoid a couple of common cheeseboard pitfalls.  

First, you won’t run out of a cheese before each of your guests has had a chance to try it. It would be a shame to serve a small sliver of Baron Bigod to ten people. Only a few of them would enjoy it before the rest got a taste. Second, a few large pieces will look and keep better than many small pieces. A smaller piece of cheese is more vulnerable to moisture loss, which can lead to cracking and other unpleasant textural changes.  

Raise a glass 

Wine and cheese go together for a reason. The fresh acidity of drier white wines act almost like a fruity pickle alongside your cheese, balancing out the rich milk proteins. Likewise, lighter reds provide a juicy contrast without overpowering the flavour of the cheese.  

Hoppy beers and cheese are a wonderful match – particularly with Appleby’s Cheshire and Pitchfork Cheddar. Cheddar and cider are another delicious combination. And if you or your guests don’t wish to drink alcohol, a good quality fruit juice will never go amiss. 

Something on the side 

Good cheese can be enjoyed alone, but any accompaniment will add more layers of flavour. Have fun here and experiment with what you have on hand. If you are a maximalist at heart, this is your time to shine. At our cheese tastings, we always have sourdough from our shop, salted butter, and plenty of chutneys. But we have been known to try all sorts of pairings. We’ve included a list below in case you are in need of some inspiration. 

 Accompaniments 

• Good sourdough bread 

• A few different textures of oatcakes or crackers 

• A fruity chutney 

• A slice of quince or damson paste 

• Plenty of excellent quality salted butter 

• Pickled onions, cornichons, or picallili 

• Sauerkraut or kimchi 

• Crudités 

Rules are meant to be broken 

We’ve given you some tips on selection and pairing. In the same breath, we’re here to remind you that there is no wrong way to eat cheese.  

Try the cheeses in any order, with whatever drinks or accompaniments you like. Cut it how you like. If the rind is edible, give it a go — why not? We are very much in favour of having fun with it. Don’t get caught up with restrictive ideas of what you should or shouldn’t enjoy. If something you serve up divides opinion, it makes the meal more interesting!