The cheeseboard is, arguably, the highlight of any dinner, but there’s an art to crafting a delectable selection. From selecting the right cheeses and serving them at their best to the ensuring a balanced pairing of sundries and sippers, the craft of the cheeseboard is a skill to learn.
It’s time to do away with whipping out a Stilton wheel straight from the fridge. We asked top cheese experts, Hero Hirsh and Sam Wilkin, about the do’s and don’ts of Christmas cheese eating:
How much cheese should you serve?
As a rule, around 100g-150g per person should be plenty, but keep in mind that buying generously ensures your stock will last a few days over the festive period. Sam Wilkin, head cheesemonger at Pick and Cheese, The Cheese Bar and Columbia Road’s Funk, recommends getting fewer but larger wedges, which will last a few days and help the cheese retain its quality.
What is ‘balancing the board’?
‘When you’re building your cheeseboard, it’s important to think about how you lay it out,’ says Wilkin.
Get Britain's best politics newsletters
Register to get The Spectator's insight and opinion straight to your inbox. You can then read two free articles each week.
Already a subscriber? Log in
Comments
Join the debate for just $5 for 3 months
Be part of the conversation with other Spectator readers by getting your first three months for $5.
UNLOCK ACCESS Just $5 for 3 monthsAlready a subscriber? Log in