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How to create a cheeseboard

A cheeseboard is like a masterpiece. A good cheeseboard should be a feast for the eyes as well as the stomach. To turn your cheeseboard from the the ordinary to the extraordinary, here are a few tips:


We eat with our eyes as well as our stomachs, so choose a range of foods that spark the imagination and get your mouth watering. From pink beetroot to vibrant yellow piccalilli. We love a pop of colour.


Keep things interesting with crack, crunch and a gulp. Think about the textures you are putting together and make sure you have got an exciting balance.

Portion size

We recommend allowing around 100 grams (3-5 ounces) of cheese per person, however this can vary depending on the course.


As they say, food grown together goes together. Your theme can vary from a simple celebration of the seasons to a focus on country, region, terroir… the list is endless.


We like to keep things simple and rustic, and tend to opt for natural materials to present our cheese like wood, slate or marble.


Most cheeses are best served at room temperature, so bring your cheeses out around two hours before you plan to serve.

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