Cheeses are best cut according to their shape. Remember, it is better to offer a few large,
honest pieces than a scrappy collection of little bits, which dry out quickly.
Arrange the cheese in circles or in rows, according to the shape of your cheeseboard
– ranging from the mildest to the strongest. This is the order in which they should be
eaten. Allow a good space between the cheeses.
The traditional wooden board is best since it allows the knife to sink in. Make sure you
provide a knife for each cheese.
Serve at room temperature – remove cheese from the refrigerator about an hour before
serving
Garnishing Cheese
Garnishes are a must on cheeseboards. However, a common mistake made is over
garnishing – after all it should be the cheeses which are the focal point of a cheeseboard.
Recommended garnishes include grapes, fresh herb sprigs, nuts and thinly sliced fruits. Vegetable sticks, gherkins and cherry tomatoes also look great.
Be careful to choose crackers or boutique breads that will not overpower the cheese.
