Building a cheese board your guests will remember

A good board needs only three or four cheeses, chosen to contrast in milk, texture and age.

Pick one of each

Combine something soft, something firm and something bold, so every bite tastes different from the last.

• Take cheese out of the fridge an hour early
• Plan about 100 g per guest
• Cut each cheese with its own knife
• Add fruit, nuts and plain bread

Serve from mild to strong

Lay the cheeses out clockwise from mildest to strongest, so the bold ones never drown the delicate ones.

The best pairing is good bread and a little time.