Create the perfect cheeseboard this winter with our top tips. 

A full and varied cheeseboard is a Christmas must. To ensure you present the perfect selection of cheeses to your guests this Christmas, we have teamed up with Juliet Harbutt and the British Cheeseboard to come up with a few top tips that will ensure you have the perfect finish to your Christmas feast.

Step 1. Cheese Varieties 

Creating a selection of complimentary cheeses is no easy feat. Keep your cheeseboard exciting and full of variety with picks from cow, goat and ewe. We particularly recommend a slather of the Pablo Cabrito, an aged fresh goat cheese made in Shropshire with a mild aroma and nutty tones. A piece of Port Salut, a semi soft cheese with a mild savoury taste and a deliciously squishy texture which will compliment other cheeses perfectly. The Valdeon Blue, a cheese that can come from cow, goat or ewe, which is creamy and moist in texture and veiny in appearance and will look great on the cheeseboard. We also suggest adding the Manchego, a hard ewe cheese with a firm interior and a wonderful taste of Brazil nuts and burnt caramel. This cheese will ensure there is variety in texture as well as in taste in your cheeseboard.

Step 2. It’s All About Presentation

Some hold that food should be pleasing to the eye before it is to the stomach. Ensure your cheeseboard is nothing short of picture perfect by opting for a slate or marble cheeseboard as opposed to the conventional wooden version. Add the magical touch with some autumnal leaves or Christmas decorations. Think sprigs of holly. Serve the cheeses in a variety of shapes to keep things a little interesting and pleasing to the eye.

Step 3. Accompaniments

The enjoyment of indulging in cheese is only heightened when it is accompanied with complimentary offerings. So serve your delightful selection of cheeses with biscuits or crackers that are not too strong in taste so as not to overpower your delicious cheese selections. Alternatively you can serve with natural ingredients like grapes, apples, celery, berries or pickles, but don’t be afraid to be a little creative. With it being festive season you could also accompany the cheeses with cranberries or spicy chutney and a hearty helping of red wine. We also love to serve hard cheese with honeycomb.

Tips from Julie Harbutt, working on behalf of Port Salut, and the British Cheeseboard.

 For the perfect Christmas pud this winter have a look at our selection of the best ones.