Cheese. I bet just reading that word has got your mouth watering.
With the Easter Bank Holiday approaching we know some of you will be taking some time off work and perhaps throwing your doors open to friends and family.
A cheeseboard is an ideal way to soak up the alcohol if you’re planning an evening soiree, or obviously a course in its own right if you’re serving up a feast. Here are our essentials for the ultimate cheeseboard.
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Something Blue

Grab yourself a blue stilton that’s rich and tangy in flavour. We chose the unique and delicious Cropwell Bishop. There are rennet-free versions of this cheese so it’s suitable for vegetarians.

Something Hard

Whilst your daily go-to might be Cathedral City, I urge you to push the boat out on your usual cheddar and go for something a little more hearty. We chose a hunk of Wooky Hole. These cheese truckles are made at Ford Farm in Dorset and then taken to the Somerset caves to finish maturing.

Something Semi-Hard

So we cheated here and opted for two soft cheeses but according to cheese connoisseurs you need a semi-hard cheese on your board. With their pliable texture you’ll gain a certain sharpness to your plate. Try Gouda or Gorgonzola.

Something Soft

We chose a Cornish Brie for our cheeseboard as well as a mellow and fluffy Somerset Goat’s Cheese (which may be suitable for people with lactose intolerance or dairy allergies depending on the severity of the allergy).

Something Savoury

Provide plenty of crackers, breads or oat biscuits to be piled high with your finest fromage. You could also throw in a few meats here if you want to create a charcuterie plate too. Dry cured meats such as proscuitto, salami or choritzo would work well.

Something Sweet

Grapes, pears and apple pieces will add variety to your cheeseboard. Fragrant figs look gorgeous too.

Something Crunchy

Throw in a few nuts such as walnuts for extra taste and texture.

Something Tangy

A healthy dollop of chutney can complement your cheese. Waitrose do a smashing selection.
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{Team Rock My Style Favourites}

Miranda

It’s so hard to pick one, I love all cheese! The cheese I’m eating the most at the moment is probably Manchego, on oatcakes with quince paste, because it reminds me of sunny Spanish holidays.

Adam

If it’s a cheeseboard then I am a sucker for a traditional strong Stilton (As long as the port is flowing) and for the ultimate cheese toastie you can not beat a mix of Mature Cheddar and Jarlsberg. Served with salt and vinegar crisps natch.

Charlotte

I love Wensleydale with Cranberries.
Everyone’s Christmas favourite all year round!

Lauren

I adore Cornish Yarg. It looks super impressive with it’s nettle leaf rind. It’s texture is crumbly yet creamy and tastes divine.

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Serving Style

  • Pile rustic wooden boards with cheese and accompaniments and add markers to let your guests know what they’re tucking in to. Ours were made by chopping circles out of kraft paper and mounting on a cocktail stick. Grab a chalk marker to identify each of your varieties.
  • There are slates-a-plenty in any homeware department but you can make your own from a piece of slate oiled with a splash of olive oil. Write the name of the cheese in chalk for a cute marker.
  • Display your cheese under a cloche. If you don’t have individual covers for each of your guests, grab a domed cake stand and make one central display.
  • To get the best from the flavours, cheese should be served at room temperature not straight from the fridge. A good glass of red or glug of port is optional…

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    Are any of you hosting dinner or drinks over the Easter period and fancy knocking up a board? What are your favourite cheeses and how do you like them served? And finally is anyone else feeling exceptionally hungry?