Charlie Turnbull’s perfect cheeseboard

ÉPOISSES DE BOURGOGNE Soft cow’s milk cheese with Marc de Bourgogne brandy, which produces a liquid centre and orange rind.

TASTING NOTES: Punchy, stringy gooey and meaty with a salty finish.

BEAUVALE made by Cropwell Bishop

A soft, cow’s milk cheese with internal blue moulds.

TASTING NOTES: When ripe, the paste takes on a gorgonzola-like double texture of firm and liquid, which dissolves to give butter, blue mould spice and umami flavours. cropwellbishopstilton.co.uk BRIE DE MEAUX

A soft, unpasteurised cow’s milk cheese with a bloomy, white, camemberti mould.

TASTING NOTES: Creamy, with mushroom and forest floor flavours (too young, it’ll be chalky; too old, it will smell of ammonia).

TICKLEMORE made by Sharpham’s

A crumbly, set, goat’s milk cheese with a camemberti white mould rind.

TASTING NOTES: Eat at four weeks or so, when the curd is bright white. It is light and sunny with a hint of lemon. sharpham.com PAVÉ COBBLE

A lactic style, heat-treated ewe’s milk soft cheese with an ashed rind, moulded into a truncated pyramid.

TASTING NOTES: Creamy with a slightly citrus flavour and silky, melting quality on the palate.

LINCOLNSHIRE POACHER made by Simon and Tim Jones

Unpasteurised cow’s milk, hard cheese. Wrapped in cloth and matured for up to 24 months.

TASTING NOTES: Strongly cheddary with hints of sweet gruyère. Adds punch to your cheeseboard – even the most exhausted tastebuds will rejoice. lincolnshirepoachercheese.com