Cheese Platter Recipe

Bring to room temperature

Remove all cheeses from refrigeration 30–60 minutes before serving (depending on cheese size). This allows flavors and textures to open up — soft cheeses become creamier and hard cheeses become more aromatic.

Unwrap each cheese and place them on the work surface. If any rind is inedible or long-stemmed, trim only what is necessary — do not remove natural rinds unless desired.

For presentation and ease of serving: leave the soft brie whole, cut the mature cheddar into a mix of a wedge and a few 1 cm cubes, crumble or break the Lancashire into bite-sized chunks, and cut the Shropshire blue into small wedges or slices. Arrange each cheese with its own knife to avoid cross-contamination of flavors.

Place farmhouse chutney into a small serving bowl and set a small spoon alongside for guests to serve themselves.

Wash and dry grapes; keep them on small stems or remove into small clusters. Core and thinly slice the apple crosswise into 3–4 mm slices and immediately brush with a little lemon juice if you expect them to brown (optional).

Lightly toast the walnuts in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and slightly darker; remove and cool. Break any large walnut pieces into bite-sized pieces.

Arrange crackers and seeded crispbreads in small stacks or fanned out on the board so guests can easily pick them up.

Place cornichons or pickled onions in a small bowl if using and set near the chutney.

Choose a cheese board or platter large enough to give each cheese some space. Start by placing the cheeses spaced evenly across the board to create balance.

Add the chutney bowl near the soft cheese (brie) so guests can spoon chutney onto it. Place pickles in their bowl near the blue cheese if you included them.

Fill the gaps around the cheeses with crackers and crispbreads, fanning them for visual appeal. Cluster grapes and apple slices in small bunches, and scatter toasted walnuts around the board.

Garnish with a few fresh rosemary sprigs or thyme for aroma and color. Label each cheese if presenting to guests (small cards or tags) and provide one dedicated knife or spreader per cheese to avoid flavor mixing.

Serve immediately once assembled. Suggestion to guests: begin with the mildest cheese (Somerset-style brie), then Lancashire, cheddar, and finish with the Shropshire blue to progress from mild to strong.

Wrap leftover cut cheeses in parchment paper or beeswax wrap (not cling film directly) and refrigerate. Use within 3–5 days depending on cheese type. Store chutney sealed in the refrigerator and crackers in an airtight container to keep crisp.