A cheeseboard is like a masterpiece
It needs texture, colour, and a story. Here are some of our tips for creating a great cheeseboard.
- Choose cheeses that will add a variety of flavour, texture, age, and colour. From mild to sharp, soft to hard, fresh to aged.
- Select two to five cheeses and plan on about 50 grams of cheese per person.
Try a theme
- Stick to one region and create a regional cheese board
- Select a variety of cheeses made from one cheese maker
- Or try cheeses made from different milk – cow, sheep, buffalo or goat
Cheese is best displayed simply
- Choose your favourite plate or use a natural surface like wood or marble.
- Offer one knife for each cheese and leave space between each cheese so that flavours don’t mingle.
- Cheese is best enjoyed at room temperature. Be sure to take your cheese out of the refrigerator 1–2 hours before serving.
- Labelling each cheese is a good idea so that your guests know what they are eating.
Accompaniments are key
We recommend something sweet, savoury, crunchy and fruity:
- Compotes, jams, chutneys or fruit paste
- Fresh pears, apples, cherries, figs, grapes, dried apricots or muscatels
- Choose rustic bread and crackers that won’t overshadow the cheese
- Pickled vegetable, nuts and charcuterie are also great additions
The perfect Ashgrove Cheese Board
Includes a cloth aged cheddar, a creamy blue, an English county cheese, a continental cheese and one uniquely Tasmanian cheese.