How to Build a British and Irish Cheeseboard for Christmas

A good cheeseboard needs only three or four cheeses, chosen so that each tastes and feels different. Britain and Ireland have hundreds to choose from, from Welsh Caerphilly to Stilton and Irish blues.

Pick one from each group

How much to buy

As a rough guide, allow 50–75 g per person in total if the cheese follows a big dinner, and 100–125 g if it is the main event. Three generous pieces look better than six small ones.

Serving

• Take it out of the fridge about an hour before serving, so it tastes of something. The Food Standards Agency advises keeping chilled food out of the fridge for no more than four hours, so put it back afterwards.
• Give each cheese its own cheese knife, so the blue does not end up in the Caerphilly.
• Add oatcakes, crackers, grapes, apples and a chutney. Crack some walnuts with a nutcracker.
• Use a wooden board or slate with room between the cheeses.

Guests who are pregnant

The NHS says hard cheeses such as Cheddar are safe in pregnancy, pasteurised or not, but soft mould-ripened cheeses (such as brie) and soft blue cheeses should only be eaten thoroughly cooked. Label the cheeses, or keep the packaging, so guests can check.

Leftovers

Wrap each cheese separately in wax paper or baking paper and keep it in the fridge. Leftover Caerphilly and Cheddar make an excellent Welsh rarebit.

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