There’s something truly majestic about a Christmas cheese board.
It’s not just a plate of cheese; it’s a once-a-year indulgence, a luxurious treat where calories don’t count, and every bite is an experience to savour.
For me, it’s a highlight of the festive season, a ritual that brings together tradition, joy, and a sense of occasion.
The magic begins with the buying.
A visit to the cheesemonger isn’t just a shopping trip; it’s an event in itself.
There’s the warm exchange of conversation, the stories behind each cheese, and the chance to discover something new.
Sampling a few wedges, deliberating over the perfect combination, it’s a moment I look forward to every December.
Over the years, I’ve refined my choices, balancing tradition with curiosity, to create a cheese board that feels just right.
In my view, less is more, but with substance.
I’m a staunch advocate for three cheeses, each one a star in its own right.
First, there’s the tongue-twisting cheddar, sharp and robust, the kind that leaves a satisfying tingle on your palate.
Then, a tangy blue. My go-to is the delightful Draycott Blue, a cheese with just the right balance of creaminess and tang.
And finally, the pièce de résistance: an ever-so-ripe brie, trying to escape the cheese board with its soft, oozy edges.
For this, I swear by Baron Bigod - a British brie with a French soul, decadently rich and unapologetically creamy.
I present these cheeses on a rustic oak chopping board, allowing them to shine in all their uncut glory.
Slicing them down in size feels almost sacrilegious; these are cheeses to be admired, celebrated, and savoured.
When it comes to accompaniments, I prefer to keep things simple: water biscuits, scalloped crackers, oatcakes, and, for a touch of sweetness, the humble digestive.
These understated biscuits provide the perfect stage for the cheeses without stealing the spotlight.
But the joy of the Christmas cheese board doesn’t stop at the table.
Its leftovers offer endless opportunities for culinary creativity.
Picture this: a toasted ham and cheddar sandwich, golden and bubbling, or a croque madame with a tangy blue cheese twist.
Leftover blue cheese transforms into a velvety broccoli soup, warming and indulgent.
And my personal favourite - turkey, brie, and cranberry puff pastry rolls.
Trust me, you’ll be making them year after year.
In our house, we rarely finish an entire wheel of brie.
Instead, the remainder is portioned and frozen, a little secret I’ve discovered.
Brie freezes beautifully, and having some stashed away means we’re always ready to impress unexpected guests with a quick, luxurious platter.
The Christmas cheese board is more than a meal; it’s a celebration.
From the excitement of selecting the cheeses to the shared moments of indulgence, it embodies everything I love about the festive season: tradition, creativity, and the pure pleasure of good food.
So, go ahead, embrace the glory of the cheese board and savour every bite.
You’ll be glad you did.