Cheeses for cheese boards

Building a board

Three to five cheeses are plenty for most tables. A common pattern is one of each kind: a soft bloomy or fresh goat cheese, a firm aged cheese such as Comté or Manchego, a blue, and perhaps a washed rind. Mixing cow's, goat's and sheep's milk adds variety. Allow about 30 to 50 grams of each cheese per person after a meal, and more if the board is the meal. Take the cheeses out of the fridge an hour before serving.

Order and cutting

Taste from mild to strong, so that a blue or a washed rind comes last. Cut each cheese so that everyone gets a fair share of rind and centre: wedges from the middle of a round, long slices along a wedge of hard cheese. An old rule of etiquette says never to cut the point off a wedge of Brie, which leaves the next person with only rind. Use a separate knife for blues and strong cheeses, so their flavour does not travel.

What goes with it

Bread and plain crackers, fresh and dried fruit, nuts, honey and fruit pastes are the usual partners. Spain serves Manchego with membrillo, quince paste; Britain serves Stilton with port; France eats its board with bread and red wine. In India, cheese boards from the country's growing number of artisan dairies set Bandel, Kalimpong and hill-farm cheeses beside chutneys, fresh fruit and roasted nuts.

Worth knowing

• Comté: A firm, nutty anchor for any board
• Brie de Meaux: The classic soft cheese
• Stilton: Blue served with port
• Manchego: Served with quince paste
• Roquefort: Sheep's milk blue for the end of the board
• Crottin de Chavignol: A fresh goat note
• Époisses: A strong washed rind to finish
• Kalimpong cheese: A mild Indian hill cheese

Sources and further reading

• Quince cheese on Wikipedia
• List of cheeses, Wikipedia
• Types of cheese, Wikipedia