Seasonal Cheese Selection Recipe

Bring cheeses to serving temperature

Remove all cheeses from the refrigerator 45–60 minutes before serving and leave them covered at room temperature. This allows flavours and textures to open up (soft cheeses will become creamier; blues and cheddars will become more aromatic).

Portion cheeses

Cut each 150 g piece into appropriate serving sizes: cut the Stilton into wedges, the cheddar into slices or chunks, the Brie into wedges, the Cornish Yarg into thin wedges that show the herb coating, and the Wensleydale into small slabs. Keep rind intact on cheeses where appropriate.

Slice the baguette into 1 cm thick rounds and lightly toast or grill for 3–5 minutes until just golden. Arrange crackers and toasted bread on the serving board in small piles so guests can choose their base.

Rinse grapes and pat dry; leave some whole and trim into small clusters for easy picking. Core and thinly slice apple and pear just before serving to prevent browning; toss apple slices in a teaspoon of lemon juice if you need to prepare them early. Scatter walnuts in a small dish or pile them next to cheeses.

Spoon chutneys and marmalade into small serving bowls with butter knives for easy spreading. Pour runny honey into a small jug or bowl with a spoon for drizzling; place cornichons or pickled onions in a separate small dish.

Choose a large wooden board or platter. Place the five cheeses spaced apart so each has room for accompaniments and knives. Position bowls of chutney, marmalade, honey, and pickles near complementary cheeses (e.g., chutney near cheddar, honey near blue and Brie).

Arrange crackers and slices of toasted baguette around the cheeses. Tuck grapes, apple and pear slices, and walnuts into gaps to create colour and variety. Garnish with rosemary or thyme sprigs and scatter optional edible flowers or microgreens for a seasonal touch.

Label cheeses if serving to guests (small tent cards) and provide a separate knife for each cheese type when possible to avoid flavour transfer. Offer plates and napkins; suggest tasting from mildest to strongest: Brie → Yarg → Wensleydale → Cheddar → Stilton.

If there are leftovers, rewrap each cheese in wax paper or parchment (not cling film directly on cheese) and store in the refrigerator in a loosely sealed container. Use within 3–5 days for best quality. Keep chutneys and honey sealed and refrigerated per jar instructions.