How to Build a Cheese Board Your Guests Will Remember

December is the month when a good cheese board earns its place on the table. It works as a starter, as a relaxed main course on a quiet evening, or as the last thing served after a long dinner. The good news is that a memorable board does not need to be complicated. A few well chosen cheeses, some sensible portions and a handful of accompaniments are usually enough.

Choose a Mix of Textures and Milks

The easiest way to plan a board is to think in contrasts. Rather than picking five cheeses that taste similar, aim for variety in texture, strength and milk type. A simple starting point is three to five cheeses:

• A soft cheese: a creamy brie or camembert gives the board a mild, buttery anchor. Browse our brie and camembert range for ideas.
• A hard cheese: a mature or vintage cheddar adds bite and is usually the first to disappear.
• A goat's or sheep's milk cheese: fresh goat's cheese or feta brings a clean, tangy note that cuts through richer cheeses.
• A blue cheese: Stilton or another blue adds a bold flavour for those who like it.
• Something different: a smoked cheese, a washed rind cheese or a flavoured soft cheese gives guests something to talk about.

If some guests avoid dairy, it is worth adding one plant-based cheese or spread so nobody is left with only crackers. Label it clearly so it does not get mixed up with the rest.

How Much Cheese to Buy

Portions depend on when the board is served. As a rough guide, plan on a smaller amount per person when the board follows a full meal, and a more generous amount when it is the main event. If you are unsure, buy a little extra of the cheese you think will be most popular rather than adding another variety. Leftover hard cheese keeps well and can be grated into sauces or baked dishes later in the week.

Accompaniments That Make the Board

The extras are where a board starts to feel generous. You do not need all of them, but two or three from each group works well:

• Something crisp: water crackers, oat cakes, crispbreads or slices of fresh baguette.
• Something sweet: fig or onion chutney, honey, quince paste, grapes, apple or pear slices.
• Something salty: olives, nuts or a few slices of cured meat for those who eat it.

Our cheese board category collects crackers, chutneys and other extras next to the cheeses themselves, which makes it easier to plan everything in one go.

Serving Tips

Cheese tastes best when it is not fridge cold. Take it out roughly an hour before serving and keep it covered loosely so the surface does not dry out. Soft cheeses in particular become creamier and more flavourful as they warm up a little.

Give each cheese its own knife if you can, especially blue cheese, so the flavours do not mix. Arrange the cheeses from mildest to strongest, either clockwise around the board or from left to right, and place accompaniments in the gaps. Cut a few slices or wedges of each cheese before guests arrive so people feel comfortable helping themselves.

Finally, do not overload the board. It is better to refill it halfway through the evening than to start with a pile that becomes untidy after the first round. A soft brie such as Le Rustique French Brie, a good cheddar and one tangy cheese are already enough for a relaxed winter evening with friends.