The Ultimate Guide To Cheese Board Cheese Varieties

A cheese board is a great way to kick off a party and impress your guests. The best ones offer a variety of cheeses, meats, and accompaniments, with a little element of surprise.

When it comes to cheese, it's good to offer a range of varieties and textures. Include at least three or four different cheeses, such as firm, soft, and semi-soft cheeses. Go for crowd-pleasers like good-quality goat's cheese, Gruyère, and mild brie, or more pungent options like blue cheese.

Meats are a great addition to a cheese board, with Italian cured meats like prosciutto and salami being popular choices. Around 3-4 options are usually enough, with about 1-2 ounces of meat per person.

Accompaniments are a great way to add interest and beauty to your cheese board. Include fresh fruits and vegetables, as well as something sweet like honey or jam, and something salty or tangy like olives or marinated artichokes. Breads and crackers are also essential, offering a variety of textures to your board.

When arranging your cheese board, be thoughtful and whimsical. You can go simple and sparse or opt for a fuller look. Don't forget to take your cheese out of the fridge about 30 minutes before serving to bring it to room temperature and enhance its flavor.

Soft cheeses: Brie, Camembert, Chèvre, Burrata, Mozzarella, Boursin, Raclette, Fontina

Soft cheeses are a staple of any cheese board, offering a variety of flavours and textures to suit all tastes. Here are some tips for serving soft cheeses and creating a delicious and well-rounded cheese board:

Brie, Camembert, and Chèvre

These soft cheeses are classic choices for a cheese board and can be served in similar ways. Brie and Camembert are mild, creamy, and buttery, with a white bloomy rind. They pair well with something sweet like honey or jam. Consider serving them at room temperature to enhance their flavour and texture. Cut them into wedges or slices, or leave them whole and provide small knives for spreading.

Chèvre, or goat cheese, often comes in a log shape and has a tangy, sharp flavour. It can also be crumbled over other foods. Chèvre pairs well with something sweet like honey or jam, or something salty like crackers or bread.

Burrata and Mozzarella

Burrata and mozzarella are fresh, soft cheeses with high moisture content. They have a mild, creamy flavour and a delicate texture. These cheeses are best served at room temperature to showcase their flavour and are delicious paired with something acidic like tomatoes or balsamic glaze. They can also be paired with something salty like prosciutto or salami.

Boursin and Raclette

Boursin is a soft, spreadable cheese with a creamy texture and a variety of flavours like garlic and herb. It can be served on crackers or bread, or used as a dip for vegetables.

Raclette is a Swiss cheese that is often melted and served with boiled potatoes, cornichons, and pickled onions. It has a mild, nutty flavour and a creamy texture. It can also be served cold, sliced or cubed, on a cheese board.

Fontina

Fontina is a semi-soft cheese with a creamy, nutty flavour. It melts well and is often used in grilled cheese sandwiches or fondues. On a cheese board, it can be served sliced or cubed, paired with something sweet like honey or fruit, or something acidic like tomatoes.

When creating a cheese board, consider including a variety of cheeses with different flavours, textures, and milk types. In addition to soft cheeses, you may want to include firm or semi-firm cheeses like aged cheddar or Gouda, and something funky like blue cheese. Provide crackers, bread, or crostini, as well as something sweet or salty to complement the cheeses. Don't be afraid to get creative and experiment with different combinations!

Semi-soft/semi-firm cheeses: Fontina, Muenster, Gouda, Manchego, Gruyère, Comté, Edam

Semi-soft and semi-firm cheeses are a great choice for a cheese board as they offer a variety of textures and flavours. These cheeses are pliable and easy to cut, but not spreadable, making them perfect for snacking or dessert. They are also excellent melting cheeses, so they can be used in recipes like fondue, cheese sauces, casseroles, and grilled cheese sandwiches.

Fontina

Fontina is a cow's milk cheese that originated in Italy, specifically the Aosta Valley, an Alpine region in northwest Italy. It has a creamy light yellow colour with a thin, pale orange rind and numerous small holes, known as "eyes". Fontina has a mild and nutty flavour, which intensifies as it ages. Younger Fontina is used as a table cheese, while older Fontina is used for grating. It is an excellent melting cheese, making it perfect for recipes like fondue, casseroles, and grilled cheese sandwiches.

Muenster

Muenster is a semi-soft cheese with a mild, slightly tangy flavour. It has a smooth, creamy texture and a light orange rind. Muenster pairs well with fruits like apples, pears, and grapes, as well as crackers and bread. It melts well, making it a good choice for grilled cheese sandwiches or macaroni and cheese.

Gouda

Gouda is a semi-firm cheese with a creamy, buttery texture and a mild, nutty flavour. It is one of the most popular cheeses globally, originating from the Netherlands. Gouda is aged for several months to develop its flavour and can range from young and mild to mature and strong. It pairs well with fruits like apples and pears, as well as crackers and bread. Gouda is a versatile cheese that can be used in recipes like grilled cheese sandwiches, macaroni and cheese, or eaten on its own.

Manchego

Manchego is a semi-firm sheep's milk cheese from Spain. It has a rich, nutty flavour and a firm, compact texture. Manchego is aged for at least 60 days, with some varieties aged for up to a year. It pairs well with fruits like apples, pears, and grapes, as well as nuts and honey. Manchego is a versatile cheese that can be grated, sliced, or melted, making it perfect for recipes like quesadillas, grilled cheese sandwiches, or eaten on its own.

Gruyère

Gruyère is a Swiss cheese with a slightly grainy texture and a sweet, nutty flavour. It is a versatile cheese that can be used in recipes or enjoyed on its own. Gruyère melts well, making it perfect for fondue, grilled cheese sandwiches, or as a topping for soups or vegetables. It pairs well with fruits like apples and pears, as well as crackers and bread.

Comté

Comté is a French cheese with a firm, slightly crumbly texture and a sweet, nutty flavour. It is similar to Gruyère but has a stronger flavour and a more crystalline texture. Comté is aged for at least four months, with some varieties aged for up to two years. It pairs well with fruits like apples and pears, as well as crackers and bread. Comté is a versatile cheese that can be grated, sliced, or melted, making it perfect for recipes like grilled cheese sandwiches, quiches, or eaten on its own.

Edam

Edam is a Dutch cheese with a firm texture and a mild, slightly salty flavour. It has a red or yellow rind and is often sold in spheres or balls. Edam is a versatile cheese that can be sliced, cubed, or melted. It pairs well with fruits like apples and pears, as well as crackers and bread. Edam is a good choice for a cheese board as it has a mild flavour that is crowd-pleasing.

Firm/hard cheeses: Aged cheddar, Parmigiano-Reggiano, Parmesan, Pecorino, White cheddar

Firm or hard cheeses are a staple of any cheese board, offering a variety of flavours and textures to your guests. When selecting your firm cheeses, it's a good idea to include at least one familiar flavour, such as a sharp white cheddar or parmesan, and one more exciting flavour, like an extra-tangy goat cheese. You could also include an aged cheese to mix up the flavours and add depth to your board.

• Aged Cheddar: A sharp, tasty cheese that provides a nice contrast to milder cheeses like brie or goat cheese. You can cut aged cheddar into slices or cubes to make it easier for your guests to enjoy.
• Parmigiano-Reggiano: A classic Italian hard cheese with a strong, nutty flavour. This cheese is often used as a topping for pasta dishes, but it also makes a great addition to a cheese board.
• Parmesan: Similar to Parmigiano-Reggiano, parmesan is a hard, salty cheese that can add a nice savoury note to your board.
• Pecorino: Another Italian hard cheese, pecorino is made from sheep's milk and has a strong, tangy flavour. It can be a nice change from the more common cow's milk cheeses.
• White Cheddar: A milder, creamy version of the traditional cheddar, white cheddar can add a touch of sweetness to your board.

When selecting cheeses for your board, it's a good idea to choose a variety of shapes (square, rounds, triangles) to make the display more interesting. You can also cut the cheeses into different shapes to add visual interest and make them easier for your guests to serve themselves. Remember to take the cheese out of the fridge at least 30 minutes before serving to bring it to room temperature, as this will enhance the flavour and texture.

Blue cheese: Gorgonzola, Roquefort, Stilton, Danish blue

Blue cheese is a popular addition to cheese boards, but it's not for everyone. With its bold, sharp, and tangy flavour, it may be an acquired taste. If you're serving a cheese board to adventurous eaters, a strong blue cheese is a great option. If you're serving a crowd with milder tastes, you might want to skip it.

Gorgonzola

Gorgonzola is a famous type of blue cheese from Italy, specifically the Lombardy and Piedmont regions. It is believed to have been produced for over a thousand years. The name comes from the town of Gorgonzola in Lombardy, where the cheese was first made. Legend has it that Gorgonzola was discovered when a cheese maker left some cheese in a cave, allowing natural moulds to develop.

Gorgonzola is made from cow's milk and has a texture that varies from soft and crumbly to firm. It has a tangy, slightly sharp flavour that can range from mild to strong, depending on the age of the cheese. Younger gorgonzola is creamier and milder, while aged gorgonzola becomes sharper, saltier, and firmer as the moisture content decreases.

Gorgonzola is a popular choice for cheese boards and salads. It pairs well with fruits like pears and figs, as well as nuts and honey. It can also be used in pasta dishes, risottos, and as a pizza topping.

Roquefort

Roquefort is a French blue cheese made from sheep's milk and aged in natural caves. It is believed to be one of the oldest blue cheeses, with a history dating back over a thousand years. It has a strong, tangy flavour and a creamy texture.

Roquefort is often crumbled and used as a topping for salads or mixed into dressings. It can also be enjoyed on its own or with crackers and wine.

Stilton

Stilton is an English blue cheese made from cow's milk. It is characterised by its blue veins and crumbly texture. Stilton has a milder flavour than Roquefort and is often used as a dessert cheese or as a topping for crackers. It also pairs well with red wine, port, and other dessert wines.

Stilton has a protected origin designation, meaning any cheese labelled as "Stilton" must be made in specific regions of England and meet certain standards. It is always cylindrically shaped and never pressed.

Danish Blue

Danish Blue is a semi-soft, creamy cheese made from cow's milk. It was created in the early 20th century by a Danish cheese maker named Marius Boel, who attempted to mimic the popular Roquefort cheese. Compared to Roquefort, Danish Blue is considered a mild blue cheese.

Danish Blue is commonly sold in wedges, drums, or blocks. It is aged in a cave or another dark, damp environment for 8 to 12 weeks. It pairs well with fruits like pears, figs, and apples, as well as crackers and wine.

Meat: Salami, Prosciutto, Coppa, Hot Capicola, Chorizo, Pancetta, Sopressata, Nduja

When it comes to meat, there are several options to choose from for a cheese board or charcuterie board. Here are some suggestions and tips to help you create a delicious and well-rounded spread:

Salami

Salami is a cured sausage that can be made from ground pork, veal, or a combination of both. It is usually seasoned with various ingredients such as wine, garlic, salt, and peppercorns. Salami adds a nice texture contrast to the board and can be folded into roses or chains for a visually appealing presentation.

Prosciutto

Prosciutto is a thinly sliced, Italian cured ham that pairs well with different types of cheese. It has a delicate flavour and can be easily paired with fruit and mild cheeses such as provolone, brie, or aged cheddar. Prosciutto can be folded into ribbons or rosettes to create an attractive display.

Coppa (Capocollo or Capicola)

Coppa, also known as capocollo or capicola, is an Italian cured meat made from the muscle between the neck and the fourth or fifth rib of the pig. It has a delicate, sweet, and slightly nutty taste with a smooth texture similar to prosciutto. Coppa is typically aged longer than capocollo, resulting in a more intense and spicy flavour. These meats can be folded or rolled to add height and visual interest to the board.

Hot Capicola

Hot capicola is a type of cured pork shoulder or neck that can be made from various cuts, including coppa and capocollo. It is seasoned with a combination of salt, sugar, paprika, garlic, and other spices, giving it a unique flavour. Hot capicola pairs well with pepperettes and other Italian meats and cheeses.

Chorizo

Chorizo is a highly seasoned pork sausage that comes in two forms: fully cooked or semi-cured. It is a bright red, spicy meat that is perfect for adding bold flavours to your board. Spanish chorizo is made with traditional recipes and simple ingredients, typically including pork and nine spices.

Pancetta

Pancetta is an Italian cured pork belly meat that is seasoned with salt and a blend of herbs and spices. It has a high-fat content and needs to be cooked before serving. Pancetta is commonly used in pasta and soup dishes, adding a rich and savoury element to the meal.

Sopressata

Sopressata is an Italian salami, a speciality of the southwestern region of Calabria. It is made with a mixture of lean and fat cuts of pork, seasoned with salt, dried chilli peppers, black peppercorns, and red wine. Sopressata has a spicy-sweet flavour and is a versatile addition to any charcuterie board.

Nduja

Nduja (pronounced en-DOO-ya) is a spicy, spreadable salami from the Calabria region of Italy. It has become increasingly popular and can be spread on bread or used in various recipes such as pasta, roasted vegetables, or omelettes. Nduja adds a unique and spicy element to your board.

In addition to these meat selections, consider including other cured meats such as pepperoni, bresaola, or Jamón Serrano. Remember to choose a variety of meats with different textures and flavours to create a well-rounded and appealing cheese board or charcuterie board.

Frequently asked questions