05 July 2021, 07:58 AM
  • Three experts share their hard-won cheeseboard tips to help you seal the deal with customers this season
How to create a summer cheeseboard

Paul Heasman, Anthony Rowcliffe & Son

“As with all cheeseboards yours needs to reflect something of every milk type, cheeses in keeping with the season and, importantly, the occasion. Contrast colours and textures and be creative with cutting and shapes. Fresh goat, semi-aged sheep, mature farmhouse Cheddar and a blue are good cornerstones, then build around this with cheeses that are more pungent and funkier, sweet, or flavoured with additives such as fruit, and a salty Feta, ideally in oil to drizzle on bread and other cheeses. This should provide a catch-all for all grazers of the board, and do not forget that hot eating is not just for winter. If you have the BBQ fired up, remember to bake a Camembert or melt a nice big wedge of Brie.”

Paul’s winning combination:
• Rosary goat’s cheese
• Rachel sheep’s cheese
• Westcombe Farmhouse Cheddar
• Graceburn Feta-style cheese marinated in oil
• Epoisses
• Colston Bassett Stilton

Jen Grimstone-Jones, Cheese Etc, The Pangbourne Cheese Shop

“I always think that four cheeses make a great cheeseboard. There’s enough variety to keep everyone happy and your palate can appreciate the different flavours without going over the top. It also means you can have good size pieces; too many cheeses and you end up with lots of little bits and often people aren’t able to try everything.”

Tom Badcock, Harvey & Brockless

“I have always liked patterns – ie, the cheeses on a board should be related. I refer to these as vertical selections. This could be where all the cheeses are made by female cheesemakers or where all the cheeses come from Sussex, etc. The nature of cheese boards having to be a bit of everything is like serving a rainbow when there is lots of pleasure in, perhaps, just the greens.”

Read more about selecting your summer cheeses here.