A great cheese board is about variety and balance, not just piling on your favourites. With a simple formula you can build a spread that keeps every guest happy, mixing textures, milks and strengths. This guide explains how to choose the cheeses, how much to buy and what to serve alongside. Most of the cheeses sit within the European cheese selection in the shop.

A simple formula

Aim for three to five cheeses that differ from one another. A reliable formula is one soft, one firm, one blue and one aged or characterful cheese, plus a goat cheese if you like. Varying the milk, texture and strength means there is something for everyone and the board looks generous.

The firm, crowd pleasing cheeses

Every board needs a firm, nutty cheese that almost everyone enjoys. Gruyere, Comte and a good aged cheddar are all excellent anchors, easy to like and good in cubes or wedges.

The blue and the bold

A blue such as Stilton adds contrast and a talking point, while a washed rind or a well aged cheese brings depth. Keep one cheese milder so guests who prefer gentle flavours are looked after.

How much to buy

For a board after a meal, count around seventy to one hundred grams of cheese per person in total across all the cheeses. If the board is the meal itself, allow more, closer to one hundred and fifty grams each.

Accompaniments and serving

Serve everything at room temperature, taken out of the fridge about half an hour before. Add crackers or bread, fresh and dried fruit, nuts, and something sweet such as honey or chutney. Give each cheese its own knife, and arrange from mild to strong so guests can taste in order. Build it on a cheese platter for an easy centrepiece.

Frequently asked questions