CREATE A CHEESEBOARD

CHOOSE A SELECTION OF CHEESES

A selection of different milk sources – cow, goat and sheep – and with a variety of textures – soft, semi-soft, hard – will create an interesting cheeseboard. Start with at least two cheeses for small gatherings and up to six or more for larger parties.

Plan on about 40 – 55g of each cheese per person if you’re serving three cheeses or fewer. For larger parties with more than three cheeses, allocate about 30g of each per person.

Use this texture guide below to mix and match your cheeses and don’t forget to choose something new or unusual to be the talking point of the cheeseboard!

BLENDED CHEESES

We always like to include blended cheeses to our cheeseboards, as they are packed full of flavour, look great and there are lots of different flavours to choose from.

Fruity blends include Ilchester® Wensleydale with Cranberries or Ilchester® Wensleydale with Apricots. For something more savoury try Ilchester® Double Gloucester with Onion and Chives, smoky Applewood® or a fiery Mexicana®.

SEMI HARD CHEESES

Jarlsberg®, Jarlsberg® Reserve, Gruyère, Snøfrisk® goats cheese, Comté, Cheddar, Manchego, aged Gouda.
(This is the largest category of cheeses, so consider selecting more than one cheese from it for a larger board).

HARD CHEESES

Parmigiano-Reggiano, Pecorino Romano, Grana Padano, aged Manchego.

SOFT RIPENED CHEESES

Brie, Cambazola, Camembert.

BLUE CHEESES

Gorgonzola, Stilton, Roquefort.

FRESH, CREAMY CHEESES

Goat cheese (chèvre), Ricotta, Fromage Blanc.

WASHED-RIND CHEESES

Epoisses de Bourgogne, Limburger, Taleggio.

SERVING SUGGESTION

Take your selected cheese out of the fridge at least 30 minutes prior to serving, unwrap and place the cheeses, equal distance apart on a wood or slate board.

Serve each cheese with its own knife where possible:
1. Spade or spear-tipped knife: hard, semi-hard and semi-soft cheeses
2. Spreader or plane knife: semi-soft, soft and fresh, creamy cheeses
3. Flat knife: crumbly cheese (like blue cheese) and for shaving hard cheese
4. Cheese fork: Use to hold hard cheeses in place while slicing. Can also be used on crumbly cheese or for placing cheese.

To decorate your board and add additional texture and flavour, add fruit (grapes, apple slices, dried fruit or figs), jam, chutney, cured or dried meats, nuts and seeds and a sprig or two of holly for a festive touch.

Serve with a selection of thinly sliced breads and biscuits (favouring plainer flavours over complex flavours that could interfere with the cheese) and a great selection of wines or port.

Enjoy with Friends!