Building the perfect cheeseboard

A good cheeseboard is less about rules and more about generosity. Still, a few pointers go a long way — here is how we put one together at the counter.

Three cheeses, three textures

You rarely need more than three. We would start with our mature cheddar for backbone, the oak-smoked brie for something soft and woodsy, and a blue or a washed rind for a bit of drama.

Something sweet, something sharp

A spoon of damson preserve, a little apple & sage chutney, and a handful of grapes. The sweetness lifts the cheese; the sharpness cuts the richness.

Bread, not just biscuits

Warm sourdough, our all-butter cheese straws, and a few oatcakes for the blue. And a glass of cider, naturally.

Bring it all together on a board, let it come up to room temperature, and you have done the hard part — which is to say, none of it.