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Delikaasy

How to make a cheese board: amounts, cheeses, order

For a cheese board, allow 80 to 100 g (about 3 to 3½ oz) of cheese per person as a course after dinner, 150 g (about 5 oz) with drinks, and 250 to 300 g (about 9 to 10½ oz) if the board replaces dinner. Choose three, five or seven cheeses from different families, with at least one goat's or sheep's cheese among them. Eat them from mild to strong: fresh cheese first, blue cheese last.

Build your board

Pick an occasion and a theme, and a suggestion appears on the plate. You can swap any cheese.

People

6

Theme

Suggestion

Tap a piece to swap it.

Classic

Drinks · 5 cheeses · 900 g for 6 people

  1. Fresh cheeseFresh · Mild · e.g. goat's curd, ricotta190 g
  2. Bloomy rindSoft · Gently savoury · e.g. Brie, Camembert, Tunworth190 g
  3. Goat's cheeseSoft · Aromatic · e.g. Crottin, Ragstone190 g
  4. AlpineHard · Aromatic · e.g. Comté, Gruyère190 g
  5. BlueSemi-soft · Intense · e.g. Stilton, Roquefort, Gorgonzola140 g

How much cheese per person?

The amount depends on the occasion. As a course after dinner, 80 to 100 g per person is enough; with drinks, allow 150 g; and if the board replaces dinner, 250 to 300 g. Strong cheeses such as blues get the smaller share: Delikaasy gives them three quarters of what a milder cheese gets.

Amount by occasion
Occasionper personCheeses
Cheese course after dinner80–100 g3–5
With drinks, as a snack150 g5–7
Instead of dinner250–300 g7 at most
Amount by number of people, calculated like the builder with 100, 150 and 275 g per person
PeopleCheese courseDrinksDinner
2200 g300 g550 g
4400 g600 g1.1 kg
6600 g900 g1.65 kg
8800 g1.2 kg2.2 kg
101 kg1.5 kg2.75 kg
121.2 kg1.8 kg3.3 kg

Which cheeses go on a cheese board?

A cheese board mixes families: something fresh or soft, a goat's or sheep's cheese, a pressed or hard cheese and usually a blue to finish. An odd number is customary, so three, five or seven cheeses. Even a board that replaces dinner stops at seven.

Wooden board seen from above with four cheeses, among them two hard cheeses and a soft cheese with petals on its rind, plus grapes, radishes, pear slices and cucumber

The builder works with eight categories. Their strength describes the category as a whole, and single cheeses vary: an aged Gouda is stronger than a young Comté.

The builder's categories, from mild to strong
CategoryTypeStrengthExamples
Fresh cheeseFreshMildgoat's curd, ricotta
Bloomy rindSoftGently savouryBrie, Camembert, Tunworth
Semi-hardSemi-hardGently savouryyoung Gouda, Lancashire
Goat's cheeseSoftAromaticCrottin, Ragstone
Sheep's cheeseSemi-hardAromaticManchego, Berkswell
AlpineHardAromaticComté, Gruyère
Washed rindSoftStrongTaleggio, Stinking Bishop
BlueSemi-softIntenseStilton, Roquefort, Gorgonzola

In what order do you eat cheese?

Cheese is eaten from mild to strong, so fresh cheese first and blue cheese last. On the plate the order runs clockwise, starting at 12 o'clock. What “strong” means is described by intensity, one of the nine taste dimensions. When in doubt, go from pale to dark.

Themed cheese board ideas

A theme gives the board a title and gives its cheeses something in common. In “A Field Guide to Cheese”, Sicard groups boards by milk (only goat, only sheep, or goat, cow and sheep side by side), by place (Alpine cheeses or a single country), by protected origin (only PDO cheeses) and by style, such as only blues. If the theme is a drink, each cheese gets its own matching drink.

A Valais Blacknose sheep with long, pale wool on a mountain pasture, snow-capped peaks behind it
Only sheepValais Blacknose sheep near Zermatt
Brown cows grazing on a steep meadow with hazy mountains behind them
Alpine cheesesCows below the Ebenalp in Appenzell
A farmhouse with cypress trees on a hill above ploughed fields under a dark blue sky
A single countryA hill in the Val d’Orcia, Tuscany

What goes with a cheese board?

Apples, dried fruit and toasted walnuts go with almost everything, grapes and celery with blue cheese and strong hard cheese. For bread, baguette suits soft cheese, walnut bread suits Comté or Beaufort, and fruit bread suits blue cheese. Keep jam or honey to a small spoonful, or they drown out the cheese.

Cheese board with grapes, walnuts, apple slices and a small bowl of honey, next to a glass of white wine

How do you arrange a cheese board?

Take the cheese out of the fridge at least an hour before serving. Use a board of wood, slate or ceramic; plastic and metal leave an off taste. Cut one or two pieces of each cheese in advance so guests can see how it is cut. Every guest should get a piece with rind and one from the centre. Put a plane next to hard cheeses and a spoon next to very creamy ones.

A hand cutting into a white-rinded soft cheese on a wooden board, next to grapes, dates and dried apricots

How do you store cheese board leftovers?

Wrap leftovers in their original paper and keep them in the vegetable drawer. An airtight box is no good, because cheese needs to breathe.

Image credits

Category images in the board builder

Swap card backgrounds, each from the home region of the example cheeses

Photos in the text

Last updated:

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