Stick to a maximum of five cheeses so as not to send your guests into sensory overload. Different textures and flavour profiles are good: something funky-gooey like goat’s-milk Chevre Roue; a mild, sweet option like Royal Ashton; a creamy blue like Botham’s Cremezola Blue; and a hard, nutty cheese such as an 18-month mature Cheddar.
KEEP THE SIDES SIMPLE
You don’t need a relish, pickle and fruit for every cheese you choose. A fresh loaf of bread or plain salted crackers, a bit of sweetness courtesy of some seasonal fruit or preserves, and a couple of savoury options like charcuterie, olives or pickles are all you need, really.
IT’S IN THE DETAILS
Let your cheeses come to room temperature about an hour before eating. Choose a board that allows each cheese a little breathing room, remove the wrappers, and assign each cheese its own knife (a butter knife is fine for soft, spreadable cheeses, while hard cheeses need a sharp knife).