How to create the perfect cheeseboard
Start with three options: a hard cheese, a soft, and a blue, advises Mathew Carver. Then, think about the milk types. “A good cheeseboard should always include a sheep’s, goat’s, and a cow’s milk cheese,” says John Farrand.
“Go for a mixture of textures – so, include a wonderful, soft goat’s cheese, a ewe’s milk cheese like Ossau-Iraty, and a blue – as well as a hard cheese, like a Pitchfork cheddar or a Le Gruyère.”
Once you’ve got your three or four key picks, add an extra “talking point” cheese, recommends Farrand. This could be an unexpected classic. “Parmigiano-Reggiano is a great addition to any cheeseboard,” says Nicola Bertinelli. “Younger ages pair well with sparkling wine, and older ages with a full-bodied red.”
Or your talking point could be a new-wave cheese like the vine-wrapped Rogue River Blue, or even a plant-based option. Try Kinda Co.’s pretty Summer Truffle Cashew Cheese, scattered with dried petals.
“There’s also a seasonal element to a great cheeseboard. Stilton is traditionally served at Christmas, because December is the best time of year to eat blue cheeses made with late summer milk,” says Farrand.
Finally, find something to pair with the cheese – and it doesn’t have to be crackers. “In Europe, they usually serve bread, not crackers – they’re typically a British or American addition,” advises Carver.
Farrand prefers honey and fresh fruit on a cheeseboard. In fall, a ripe pear to go with the salty Parmigiano is, he says, “a simple but excellent combination.”