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Published 29 Jul 2013

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Compose a cheeseboard

A cheeseboard is a highlight of the holidays for me. Here are some simple guidelines on how to create a winning one that looks and tastes the part. I think the key really is the range of textures in the cheese. If you’ve got a hard, semi-hard, and soft cheese you’re onto a good start. If you can add in a crumbly and creamy and make sure you have a range of strengths from mild to mature, stinky or blue you’re onto a winner. Then make it amazing by adding complements from the sweet and salty buckets and don’t forget the crackers and breads. If you want show off, try to cover a range of cheese shapes, colours and milks such as goats and sheep as well. Mmm… Also see: Don’t cut the nose off brie Compliment, Complement Freeze stilton And because you may find yourself curious about it: origins of Boxing DayA cheeseboard is a highlight of the holidays for me. Here are some simple guidelines on how to create a winning one that looks and tastes the part. I think the key really is the range of textures in the cheese. If you’ve got a hard, semi-hard, and soft cheese you’re onto a good start. If you can add in a crumbly and creamy and make sure you have a range of strengths from mild to mature, stinky or blue you’re onto a winner. Then make it amazing by adding complements from the sweet and salty buckets and don’t forget the crackers and breads. If you want show off, try to cover a range of cheese shapes, colours and milks such as goats and sheep as well. Mmm… Also see: Don’t cut the nose off brie Compliment, Complement Freeze stilton And because you may find yourself curious about it: origins of Boxing Day

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