Cheese Board Delights: Perfect Cheese Pairing Guide

A cheese board is a great way to kick off a party. It is a versatile dish that can be served at any gathering, from birthday parties to girls' nights and play dates. The best thing about a cheese board is that it is a plate full of cheese, and who doesn't love cheese?

When it comes to selecting cheeses for your cheese board, it is recommended to choose a variety of cheeses with different flavours and textures. This can include firm or semi-firm cheeses such as aged white Cheddar, Gouda, Edam, Gruyère, Dubliner, and Manchego; spreadable or soft cheeses like Brie, Camembert, and goat cheese; and something funky like a strong blue cheese (Gorgonzola, Stilton, or Roquefort). It is also a good idea to include some cured meats, crackers or bread, and something sweet and fruity like honey, dried fruit, or seasonal produce.

To make your cheese board look abundant, fill every little space on the board with nuts and fruit. You can use a wooden cutting board, a large serving platter, or even a tray as your base. If you don't have special cheese knives, you can cut the cheese into slices or cubes ahead of time and provide butter knives for your guests. Remember to take the cheese out of the fridge about 30 minutes before serving to allow it to come to room temperature and enhance its flavour.

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

Soft cheeses are a staple of any cheese board, and Brie, Camembert, Chèvre, Boursin, Raclette, and Fontina are all excellent choices. Here are some tips on how to serve these cheeses and create a delightful cheese board:

Brie

Brie is a soft cheese with a creamy texture and buttery flavour. It is best served at room temperature to improve its taste and can be paired with a variety of foods. Some classic pairings include:

• Fruits: Pears, grapes, stone fruits like plums and apricots
• Nuts: Almonds, pecans, and toasted nuts
• Sweet spreads: Jams (especially strawberry jam), honey
• Crackers: Fresh rosemary crackers, plain crackers

For a festive touch, you can cut the Brie wheel into a snowflake shape. Another creative idea is to use cookie cutters to create festive shapes in the Brie, such as a leaf for fall or a heart for Valentine's Day. Spread some jam on the bottom of the Brie and place the cut-out shape on top.

Camembert

Camembert is a creamy, moist, soft-ripened cheese similar to Brie. It has a rich and earthy flavour and is often enjoyed as a spread. Here are some ideas for what to serve with Camembert:

• Breads: Crusty bread, artisanal bread, crackers
• Fruits: Grapes, apples, pears
• Nuts: Walnuts, pecans
• Sweet spreads: Honey, maple syrup, fig jam
• Meat: Prosciutto, Serrano ham
• Condiments: Red onion chutney, balsamic glaze
• Olives

For a delicious treat, spread fig jam over a whole wheel of Camembert, wrap it in puff pastry, and bake it.

Chèvre (soft goat cheese)

Chèvre is a soft goat cheese that can add a tangy and herby flavour to your cheese board. It pairs well with:

• Fruits: Apples, pears, grapes
• Sweet spreads: Honey, jam
• Crackers: Plain crackers, flatbread crisps

Boursin

Boursin is a garlic and fine herb cheese that can be the star of your cheese board. Surround it with:

• Sweet spreads: Fig jam or preserves
• Fruits: Golden raisins, dried cranberries
• Vegetables: Radishes, olives
• Meat: Dried sausage, chorizo
• Crackers: Multi-seed crackers, toasted baguette slices

Raclette

Raclette is a semi-hard cheese traditionally made from cow's milk, though sheep's milk varieties exist. It is not meant to be eaten raw but rather melted and grilled. Raclette is a fun option for entertaining as it can be customised to your liking. The traditional Swiss way to serve Raclette is by melting the cheese and pouring it over boiled potatoes, with cornichons and pickled onions on the side. However, you can also melt the cheese over grilled vegetables, pickles, or meat. A dry white wine pairs well with Raclette.

Fontina

Fontina is a rich and creamy cheese with a semi-hard texture and small holes in the body. It has sweet and pungent flavours with notes of butter and roasted nuts. Fontina is an excellent choice for a cheese board, and you can pair it with:

• Breads: Crackers, flatbread crisps
• Fruits: Apples, pears, grapes
• Sweet spreads: Honey, jam
• Meat: Salami, ham, dry-cured meats

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

A cheese board is a fun and easy way to offer your guests a variety of flavours and textures. When selecting cheeses, it is best to have a mix of different types. Semi-soft/semi-firm cheeses are a great option to include, and there are many to choose from. Here are some options to consider:

Fontina

Fontina is a semi-soft to hard cow's milk cheese that originated in Italy. It has a creamy, mild, yet savoury and nutty flavour, with the nuttiness increasing as it ages. Fontina from Sweden, Denmark, and the United States tends to have a milder flavour and a softer texture than its Italian counterpart. It pairs well with roast meats and truffles. Aostan fontina, produced in the Aosta Valley, has a natural rind that is usually tan to orange-brown. Young fontina is suitable for fondue, and it is also delicious when whipped with milk, eggs, and truffles in a traditional dish called Fonduta alla valdostana (Italian) or Fondue à la valdôtaine (French).

Muenster

Muenster is a semi-soft, pale-coloured cheese with a smooth texture and an orange rind. It is made from pasteurised cow's milk and has a mild flavour and soft texture. However, when properly aged, Muenster can develop a strong flavour with a pungent aroma. It is a versatile cheese that melts well, making it suitable for grilled cheese sandwiches, tuna melts, quesadillas, cheeseburgers, macaroni and cheese, and pizza.

Gouda

Gouda is a creamy, yellow cow's milk cheese that originated in the Netherlands. It is one of the most popular and widely produced cheeses globally. Gouda has a solid and springy texture, and its colour ranges from pale ivory to light yellow when young, developing into a richer golden hue as it ages. The flavour of Gouda varies from mild and creamy to harsh and acidic, and it develops a caramel sweetness as it matures. Dutch cheese makers classify Gouda into several categories based on age, including young, young matured, matured, extra matured, old, and very old. Gouda is a versatile cheese that can be enjoyed as a snack, paired with beer, or used in cooking.

Manchego

Manchego is a firm and compact cheese made from sheep's milk in the La Mancha region of Spain. It has a buttery texture and a distinctive, well-developed flavour that is not too strong, with a slight piquancy. The colour of the cheese ranges from white to ivory-yellow, and it often contains small air pockets. Manchego is typically aged between 60 days and 2 years, and its flavour and texture vary depending on its age. Fresco Manchego, aged for 2 weeks, has a rich but mild flavour. Semicurado Manchego, aged for 3 weeks to 4 months, is semifirm and slightly milder than curado. Curado Manchego, aged for 3 to 6 months, has a caramel and nutty flavour. Viejo Manchego, aged for 1 to 2 years, is firm with a sharp, peppery flavour. Manchego is a versatile cheese that can be grated, enjoyed on its own, or used in cooking.

Gruyère

Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. It is named after the town of Gruyères in Fribourg. Gruyère is a sweet and slightly salty cheese with a flavour that evolves as it ages. When young, it is described as creamy and nutty, becoming more earthy and complex with maturity. Fully aged Gruyère tends to have a slightly grainy texture due to small cracks that form during the aging process. It is a good melting cheese, making it ideal for fondues, and it is commonly used in dishes such as French onion soup and croque-monsieur. Gruyère is also delicious as a table cheese, grated over salads and pastas, or paired with white wines like Riesling.

Comté

Comté is a French cheese made from unpasteurised cow's milk in the Franche-Comté region bordering Switzerland. It is classified as an Alpine cheese and has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses. Comté has a relatively hard and flexible texture and a mild and slightly sweet taste. The cheese is made in large discs, and each cheese can weigh up to 50 kg (110 lb). The rind is usually dusty brown, and the interior is a pale creamy yellow colour. The manufacture of Comté is strictly regulated by AOC guidelines, which include requirements for milk sources, pasture management, feeding practices, and production processes.

When creating a cheese board, it is recommended to choose at least three different cheeses to offer a variety of flavours and textures. In addition to semi-soft/semi-firm cheeses, you can also include firm or spreadable cheeses, such as aged white cheddar, Dubliner, Brie, or Camembert. For those who enjoy stronger flavours, consider adding a funky cheese like blue cheese or Gorgonzola. To complete your cheese board, pair the cheeses with something sweet, crunchy, salty, and a pop of colour, such as honey, dried fruits, nuts, olives, and seasonal fruits.

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

Firm and hard cheeses are a staple of any cheese board. They provide a satisfying bite and a great contrast to softer cheeses. Here are some tips for including aged cheddar, Parmigiano-Reggiano, Pecorino, Asiago, and Parmesan on your cheese board:

• Aged Cheddar: This is a versatile cheese that can be the star of your board. It pairs well with a variety of accompaniments, such as honey, jams, and fruits like apples and pears. You can cut it into slices or cubes to make it easier for your guests to enjoy.
• Parmigiano-Reggiano: This is a classic Italian hard cheese with a strong, nutty flavour. It can be enjoyed on its own or paired with honey or fruit. Shave or grate it into large chunks to make it easier for guests to break off pieces.
• Pecorino: This is another Italian hard cheese, often made from sheep's milk. It has a salty, tangy flavour that pairs well with sweet accompaniments like honey or dried fruit.
• Asiago: Asiago is an Italian cheese that can be either soft or firm, depending on its age. Younger Asiago is semi-soft and mild, while aged Asiago is harder and sharper in flavour. It pairs well with fruits like apples, grapes, and berries.
• Parmesan: Parmesan is a hard cheese with a strong, savoury flavour. It is often grated or shaved and used as a topping for pasta dishes, but it can also be enjoyed on a cheese board. Pair it with something sweet like honey or dried fruit to balance its salty flavour.

When selecting firm and hard cheeses for your board, consider the shape and size of the cheeses. Slicing or cubing these cheeses can make it easier for your guests to enjoy them. Also, keep in mind that these cheeses are best served at room temperature, so take them out of the fridge about 30 minutes before serving.

Blue cheese: Gorgonzola, Roquefort, Stilton, Danish blue

Blue cheese is a great option for a cheese board, 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 good 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 and is named after the town of Gorgonzola in Lombardy. Gorgonzola is made from cow's milk, or a combination of cow's and goat's milk. The texture varies from soft and crumbly to firm, depending on how long it has been aged. Younger gorgonzola is creamier and milder, while aged gorgonzola becomes sharper, saltier, and firmer. It has a tangy, slightly sharp flavour that can range from mild to strong. Gorgonzola pairs well with fruits like pears and figs, as well as nuts and honey. It is also commonly used in Italian cuisine, such as pasta dishes, risottos, and as a pizza topping.

Roquefort

Roquefort is a popular French blue cheese made from sheep's milk and aged in natural caves. It has a strong, tangy flavour and a creamy texture. It is often crumbled and used as a topping for salads or mixed into dressings. According to one source, Roquefort is the strongest of the blue cheeses, while another source states that Danish Blue is stronger.

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 has a protected origin designation, meaning any cheese labelled as "Stilton" must be made in certain regions of England.

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 cheesemaker named Marius Boel, who attempted to mimic the appearance, flavour, texture, and taste of Roquefort. Compared to Roquefort, Danish Blue is considered a mild blue cheese. It is commonly sold in wedges, drums, or blocks. Danish Blue is the mildest of the blue cheeses, according to one source, while another source states that Gorgonzola is milder.

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

When it comes to crafting a cheese board, cured meats are a delightful addition, and there is a wide variety to choose from. Here is a guide to help you select and prepare meats like prosciutto, salami, coppa, chorizo, pancetta, sopressata, and 'nduja for your charcuterie board.

Prosciutto

Prosciutto is the Italian word for "ham" and is typically dry-cured, coated in salt, and aged for 1-3 years. It is a versatile meat that can be served on its own, with sweet fruits like melon and fig, or paired with creamy cheeses such as mozzarella and burrata. Prosciutto di Parma, or Parma ham, is a well-known variety. For a sweeter and more aromatic option, try Prosciutto di San Daniele, made in the Dolomites region.

Salami

Salami is a general term for salted and spiced meat, usually pork, that is ground and stuffed into a casing, then left to dry and ferment. There are numerous varieties of salami, and it is a staple on Italian charcuterie boards. When selecting salami for your board, consider the following:

• Milano: Finely ground pure pork
• Napoli: Coarsely ground salami with black peppercorns
• Veneto: Soft and fragrant, flavoured with garlic and wine
• Finocchiona: A Tuscan speciality made with minced pork and fennel seeds
• Spianata Calabrese: Classic hot and spicy salami from Calabria
• Ventricina: Coarse-ground and seasoned with pepper, chillies, and paprika

Coppa

Coppa is made from the shoulder and neck cuts of a pig. Unlike other dry sausages, coppa is made from a whole cut of meat that is rubbed with salt and left to dry cure for several weeks to a month. After curing, the meat is seasoned with paprika, pepper, garlic, and other spices, then dried or cold-smoked. Coppa has a deep red colour and can be mildly spicy to moderately hot.

Chorizo

Chorizo is a heavily spiced, spreadable pork sausage that originated in Spain and Portugal. It is typically made with ground pork, smoked paprika, and other seasonings. Chorizo can be purchased in links or as a spreadable paste, and it adds a deep red colour and a spicy kick to your charcuterie board.

Pancetta

Pancetta is often referred to as "Italian bacon." It is made from the same cut as bacon, typically pork belly, and is cured with garlic, salt, spices, and ground pepper. Pancetta can be sliced thinly or cubed. Sliced pancetta can be wrapped around vegetables or meat before cooking, while the cubes are often sautéed and used as a base for soups, pasta, or risotto.

Sopressata

Sopressata is a type of dry-cured salami that hails from Calabria, Italy. It is typically a hard salami with a small diameter and is flavoured with whole peppercorns and Calabrian chillies. Sopressata is cured for a long time, sometimes up to 3 years, and is best sliced thicker and enjoyed on its own to savour its robust flavour and chewy texture.

'Nduja

Pronounced "en-DOO-ya," 'nduja is a spicy, spreadable pork sausage from Calabria, Italy. It is made by finely grinding pork meat and fat, then mixing it with sweet and hot peppers and salt. 'Nduja is smoked and left to rest for at least 30 days, resulting in a flavourful sausage that can be spread on bread or added to dishes like mac and cheese, polenta, or pizza.

Frequently asked questions