Creating the perfect Cheeseboard

Having only been in my role for a few weeks I don't profess to being an expert on cheese yet, but what better way to learn than to draw on the experience and knowledge of a great team here at Eurilait to understand what a great cheeseboard looks like!

The Perfect Balance

Whether to impress guests at home, as a dessert choice in a pub or restaurant, or simply to explore new tastes, a cheeseboard provides the perfect close  to a meal. So how can you select a range of cheeses and accompaniments that is personal to your tastes, the occasion and guaranteed to keep your guests happy?

First things first, consider how many guests you're catering for. How formal is the occasion? Is there a theme to the meal? This will give you a good steer on how many cheeses are required and what weight. As a guide, we recommend 50-60g of cheese per person when the board is being consumed at the end of the meal. We would normally suggest a minimum of 4 cheeses for any cheeseboard. This ensures a good choice for all guests, but still allows them to enjoy and appreciate each individual cheese.

We like to follow the guide below when choosing the cheese:

A firm favourite, packed with flavour- A real crowd pleaser, essential for any board. Try a quality farmhouse cheddar or a traditional territorial such as Lincolnshire Poacher

A rich, full flavoured one- Something rich, oozy and indulgent to provide contrasting texture and appearance to the board. Something earthy like a Brie de Meaux or a classic French Epoisses are great options

A blue with character- A punchy blue, packed with flavour. A traditional stilton such as Colston Bassett, or a creamier option like a quality French Roquefort.

A lighter option- A fresh goat or sheep cheese is perfect to provide  a lighter, palate cleansing option. Alternatively a sweet and nutty Manchego or Comte provides a balance to the punchier cheeses above.

The Added Extras

Every good cheeseboard is completed with some perfect trimmings, so make sure you are offering a range of accompaniments to complement the cheese selection. A good place to start is the crackers. Offer biscuits or crackers that not only taste great but look good on the board as well. Why go to all the trouble of thinking about the cheeses to only go and scrimp on the biscuit or 'carrier'? A good, fresh artisan bread works very well, as do some really great tasting gluten free biscuits packed with seeds! Don't forget some fruit or chutneys, even some nuts or quince jelly. A particular favourite of mine is to mix some truffle oil 50:50 with clear honey, drizzled over Manchego or Comte.

An excellent bottle of wine or port will finish the board off perfectly. There are lots of great wine pairings available on line, or simple rules that I tend to follow: the lighter the cheese, the lighter the wine, and visa versa. The 'fattier' the taste, the drier the wine ie match acidity to mouth feel of the cheese.

Its all in the presentation!

Don't forget the board itself. I actually purchased some slate from a local reclamation yard. One dishwasher cycle later, I have the perfect platter to serve cheese on as well as cold meats. Great in the fridge as it holds the temperature really well, and is easier to clean than a traditional wooden block.

So, guests at home or pub diners, think about the occasion, be bold yet simple and don't be shy with the accompaniments.