A cheeseboard is a highlight of the holidays for me. Here are some simple guidelines on how to create a winning one that looks and tastes the part.
I think the key really is the range of textures in the cheese. If you’ve got a hard, semi-hard, and soft cheese you’re onto a good start. If you can add in a crumbly and creamy and make sure you have a range of strengths from mild to mature, stinky or blue you’re onto a winner. Then make it amazing by adding complements from the sweet and salty buckets and don’t forget the crackers and breads.
If you want show off, try to cover a range of cheese shapes, colours and milks such as goats and sheep as well.
And because you may find yourself curious about it: origins of Boxing Day.
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