How to create an epic cheese board?

There’s a cheese board and then there’s an epic cheese board, the difference between the two being how one puts it together — from the kind of board you select to the flavours you select, from the accompaniments you add alongside the cheese to the occasion the board has been put together for. We got the cheese experts in the city to hold our hand as we put together this guide for this festive season.

Stick to the rule: One cheese, one knife.

“A metallic board might change the flavour of the cheese, so it is best to use a natural material for your board like wood, wicker, or a slate,” advises Roxanne Auriel, restaurant manager, Couqley French Bistro & Bar, Dubai. Her other dos are: leaving the cheese at room temperature 30 minutes before degustation in order to maximise the aromas and also being mindful of the quantity served.

“If the platter is eaten as a dessert or starter, 60 to 80 grams per person would be enough. If it is a full meal, plan on having 200 to 250 grams per person,” she says. Also, she suggests you make note of the allergies your guests might have and place the cheese on the board that is ‘big enough’ so it does not fall on the table while being cut. “A platter must contain at least three varieties: hard, creamy and strong-flavoured cheese. A Comté, a Brie and a Roquefort would perfectly work. You can also play with the milk type: goat, sheep or cow,” adds Auriel. For the accompaniments, give black cherry jam, onion confits, olive tapenade, chutney or even a chilli jelly a try. “Chocolate is also very good with various cheeses. And gingerbread with blue cheese spread or goat cheese is an unforgettable experience!” For decoration, feel free to be creative; add some flowers, tree leaves, chaff, pinecones, etc.

Consider shapes: square, rounds, triangle, sliced

“The three main components would be cheese, meats and accompaniments, with the fourth being a small element of surprise, which could be fresh fruits, breadsticks, etc.,” says Chef Mohamed Chabchoul, executive chef, Grand Millennium, Business Bay. Chabchoul suggests you include at least four different cheeses on the board from different categories: firm, soft, and semi-soft. “And start with your favourites. Like, I love Comte and Mimolette as both have a sharp taste, so to balance that, I add a round of mild cheese, like Bucheron and Camembert. And when I’m feeling fancy, I dress up the Camembert with nuts and maple syrup.” Other musts he says should be three-four options of Italian cured meats. The three big don’ts as per him are: presenting un-sliced cheese, taking cheese from fridge to table, and starting with a strong cheese. He sums up the five elements that complete a board as cheese (you have limitless options here), sweet (honey, fig jam, and/or chutney), savoury (olives, nuts, almonds, walnuts, gherkins), meat (a variety of cured meats) and bread (and crackers).