Serving cheese: A guide

Our sourdough crackers are chosen by many top chefs and cheese experts to serve with cheese. We asked them for advice on how to create the perfect cheeseboard. Here’s what they told us:

  • Serve between three and five cheeses: fewer larger pieces look much better than too many small pieces.
  • Create a balance of textures by having at least one hard and one soft cheese.
  • Balance the flavours and strength of the cheeses so that you have a good combination of fresh, light, tangy, creamy, earthy, salty, strong.
  • Vary the milk types so that you have at least one goat’s or sheep’s alongside cow’s milk cheeses.
  • Think about shapes and colours – you don’t want all your cheeses to be yellow or white. There are quite a few pyramid-shaped cheeses nowadays that are rolled in ash, which look really good and add height to the board.
  • Allow the cheeses to sit out at room temperature, covered in wax paper so they can breathe, for at least an hour before serving so they open up.
  • A theme such as all British cheeses can be a great way to explore new cheeses.
  • Accompaniments should be simple: slices of apple or pear, figs, fruit jellies or chutney.
  • Choose neutral, light, crisp biscuits that complement rather than compete with the flavour of the cheese.

Browse our Journal for some perfect combinations from our friends at La Fromagerie, Turnbulls, Hamish Johnston and The Cheese School.

Cheese selection



How to present a cheeseboard

There are countless articles analysing which cheeses to buy for your cheeseboard, but how do you go about making it … Continue reading “How to present a cheeseboard”

The perfect cheeseboard: Fiona Beckett & Jess Trethowan

Fiona Beckett and Jess Trethowan of the Cheese School in Bristol (respected cheese writer and cheese maker respectively) picked this … Continue reading “The perfect cheeseboard: Fiona Beckett & Jess Trethowan”

Perfect Pairings: 5 of the best British cheeses

Food writer and self-confessed “curd-nerd”, Patrick McGuigan takes five of his favourite British cheeses and explains how and why they … Continue reading “Perfect Pairings: 5 of the best British cheeses”