The cheeses — start with Stilton
Stilton is the Christmas cheese, and it’s a Nottinghamshire one. It can only be made in three counties — Nottinghamshire, Derbyshire and Leicestershire — and some of the best known dairies, Colston Bassett and Cropwell Bishop among them, are in Nottinghamshire villages. Put a proper wedge in the middle of the board and build around it.
Then follow the 3‑3‑3 rule and add two more cheeses that are nothing like it:
- Something hard — a mature cheddar, a Red Leicester or a Lincolnshire Poacher.
- Something soft — a ripe brie or camembert, or a British soft cheese if you can find one.
- A festive fourth, if you want one — Wensleydale with cranberries is the crowd‑pleaser that disappears first.
The meats
Keep it to three again: a cured ham such as prosciutto, a good salami, and something that says Christmas — thin slices of glazed ham off the bone, or a pork pie cut into wedges; Melton Mowbray is only just over the Leicestershire border. If the board is the meal rather than a nibble, add a few slices of cold turkey on Boxing Day and nobody will complain.
The festive extras
- To carry it: oatcakes, water biscuits and a sliced baguette. Oatcakes and Stilton are made for each other.
- Fresh fruit: clementines, red grapes on the stem, fresh or dried figs, and pomegranate seeds scattered over the top for colour.
- Sweet and sharp: cranberry sauce, a fig or onion chutney, quince paste with the hard cheese, and a little honey drizzled over the blue.
- Crunch: walnuts, pecans and Medjool dates — walnuts with Stilton is a classic for a reason.
- The finishing touch: sprigs of rosemary tucked around the board look like tiny Christmas trees. It costs pennies and makes the whole thing.
How much to buy
- After Christmas dinner: 40–50 g of cheese per person is plenty. For eight people, three wedges of around 150 g will do it.
- With drinks or as a starter: roughly 50–80 g of cheese and 50–80 g of meat per person.
- As the main event — Boxing Day, New Year’s Eve: double it.
Buy a little over rather than under. Leftover Stilton goes into soup, sauce and cauliflower cheese, and nobody has ever complained about too much cheese in the house at Christmas.
One board or two?
For a crowd, two medium boards beat one enormous one.
They’re easier to carry, easier to reach from both ends of the table, and you can refill one in the kitchen while the other is still going. A medium board comfortably serves three or four as a starter.
Putting it together
- Bowls first. Chutney, cranberry sauce and honey go down in small dishes so they don’t run.
- Cheeses next, spaced out — the Stilton in the middle, the others towards each end. Cut the first slice or two of each so people know where to start.
- Fold in the meats in loose ribbons between the cheeses.
- Fill every gap with crackers, fruit and nuts.
- Finish with pomegranate seeds and rosemary.
What to do ahead
The day before, buy the cheese, seed the pomegranate, toast the nuts and spoon the chutneys into their dishes, covered, in the fridge. On the day, take the cheeses out of the fridge half an hour to an hour before serving — cold cheese has no flavour, and a whole wedge of Stilton needs the longer end. Cut apples and pears last so they don’t brown, and keep the crackers off the board until it goes out so they stay crisp.
Afterwards, wrap each cheese separately in wax or baking paper rather than cling film, and wash the board by hand — it takes a minute.
Choosing the wooden board as well as the food? See my handmade oak and sapele cheese board, or ask about a personalised gift. Tell me the date you need it by so we can discuss making time and delivery before you order.
Frequently asked questions
What cheeses go on a Christmas cheese board?
Start with a Stilton, then add something hard such as a mature cheddar, Red Leicester or Lincolnshire Poacher, and something soft such as brie or camembert. Wensleydale with cranberries makes a festive fourth.
How much cheese per person for a Christmas cheese board?
After a big dinner, 40–50 g per person is plenty. With drinks or as a starter, allow 50–80 g of cheese and the same of meat per person, and double it if the board is the main meal.
How far ahead can I make a cheese board?
Prepare the extras the day before and assemble the board an hour or two ahead, covered. Take the cheese out of the fridge 30–60 minutes before serving, and add crackers and cut apple or pear at the last minute.
