Your guide to the
perfect cheese board How to wow your guests with the perfect cheese selection

Have various textures and flavours so they complement each other. Say, a cow’s milk like Comte or Beaufort, a sheep’s milk like Ossau-Iraty or Roquefort, and a goat’s milk for a fresh taste and texture.

Make it a journey. Go for a variety of smaller pieces instead of only a few larger ones. We always suggest the order to eat them in. It’s important to not eat the strongest one first, otherwise you won’t taste the others and it’ll ruin the experience!

Pay attention to your wine pairing. Usually you should go with white wine, because you need something that's minerally, fresh and dry to balance the fat in the cheese. The tannins in red wines kill the flavours of the cheese, with the exception of some blue cheeses like Roquefort where you can go for a port or a bigger red because the penicillin goes well with the tannins. But 95% of the time, stick with white.

Watch the temperature, as heat makes cheese mature. Keep it under 16 or 17 degrees. You want to keep your cheese in the bottom part of your fridge with the veggies, which is also not too cold. Then take it out an hour before you eat it.

Buy it as soon as possible before serving – it’ll taste better. And don’t worry if there are leftovers, as you can keep it at least a few days. Some cooked-rind cheeses like Comte will last ten days wrapped in their paper.

Keep seasonality in mind. Cow’s milk cheese in summer is amazing, while you can get sheep’s cheese around wintertime (though some is matured more slowly so it’s available year-round). Ask your cheese vendor what’s good now – for example, we just entered Mont d’Or season.