How to Build the Perfect Cheese Board with Artesa: A Complete UK Guide

There's something undeniably special about a well-crafted cheese board. It sits at the centre of the table like a work of art - a celebration of textures, flavours, and the simple pleasure of gathering with friends and family. Whether you're hosting a sophisticated dinner party, setting up a cosy night in, or pulling together a festive spread for Christmas, a beautiful cheese board never fails to impress.

I remember the first time I really thought about cheese boards as more than just "cheese on a plate." It was a Boxing Day gathering at my aunt's house in the Cotswolds, and she'd laid out this gorgeous spread on a rich wooden board - proper Stilton, a wedge of creamy Brie, some crumbly Wensleydale, with little pots of chutney and a scattering of walnuts. It looked like something from a magazine. That's when I realised: the board itself matters just as much as what you put on it.

Why Your Choice of Cheese Board Matters

If you've ever tried to serve cheese on a regular dinner plate, you'll know it just doesn't have the same effect. The right cheese board transforms your selection from "Tuesday night snack" to "proper entertaining." And when it comes to quality serving boards that combine form and function beautifully, Artesa by KitchenCraft has become a firm favourite among home entertainers across the UK.

The Artesa range offers several board styles to suit different occasions and preferences:

Acacia Wood Cheese Boards

The Artesa Acacia Cheese Board Set is a stunner. Crafted from sustainably sourced acacia wood, it has that gorgeous natural grain that makes each board unique. The rich, warm tones complement practically any cheese selection, and the material is naturally antibacterial - a proper bonus when you're serving food.

The set typically comes with four stainless steel cheese knives designed for different cheese textures: one for hard cheeses like Cheddar, a spreader for soft varieties like Brie, a pronged knife for crumbly blues, and a plane-style slicer. It's all you need to look like you know what you're doing (even if, like me, you're still learning the difference between a Taleggio and a Tomme).

Slate Serving Boards

For a more contemporary look, the Artesa Slate Cheese Board provides that lovely dark backdrop that really makes your cheeses pop. The naturally cool surface helps keep dairy at a better temperature, which is genuinely useful when you've got a board sitting out for a couple of hours at a party.

Slate also gives you the option to use chalk to label your cheeses - particularly handy when you've got guests with dietary requirements or you're showcasing some more unusual varieties that people might not recognise.

Marble and Mango Wood Combinations

If you want something that screams "I put thought into this," the Artesa marble and mango wood boards offer that gorgeous contrast of materials. The marble portion keeps cheeses cooler, while the wood section is perfect for crackers and accompaniments. It's the sort of piece that becomes a talking point in itself.

Selecting the Perfect Cheeses: A British Approach

Now, here's where the real fun begins. Britain produces over 700 varieties of cheese - more than France, would you believe - so there's absolutely no excuse for a boring selection. When building your perfect cheese board, aim for variety in texture, flavour, and milk type.

The Classic Formula

A foolproof approach is to include one cheese from each of these categories:

A Hard Cheese: This is your anchor. A proper British Cheddar is always a crowd-pleaser - look for West Country Farmhouse Cheddar if you can, or try Lincolnshire Poacher for something with a bit more complexity. Its nutty, slightly tangy flavour pairs beautifully with everything from apple slices to fig jam.

A Soft Cheese: Brie and Camembert are the obvious choices, but for something more interesting, seek out Tunworth (sometimes called "the British Camembert") or Baron Bigod from Suffolk. These have that luxurious, oozy texture that makes cheese boards feel properly indulgent.

A Blue Cheese: Stilton is the king of British blues, with its crumbly texture and bold, savoury punch. But don't overlook Blacksticks Blue for something creamier, or Barkham Blue if you prefer your blues a bit milder. Blue cheese can be divisive, so it's worth offering a gentler option alongside a punchier one if you're unsure of your guests' preferences.

A Goat or Sheep Cheese: These add lovely variety in terms of milk type. Welsh Brefu Bach (sheep) has a delicate, slightly sweet flavour, while a good British goat's cheese log adds a fresh, tangy note that cuts through richer varieties.

Shopping Smart

You don't need to remortgage the house to build a great cheese board. Mix premium cheeses with supermarket staples - a really good Stilton from a specialist alongside a decent Cheddar from your local supermarket works perfectly well. Biscuits for cheese from the supermarket are absolutely fine; save your money for one or two standout cheeses.

Accompaniments: The Supporting Cast

A cheese board without accompaniments is like a film without a supporting cast - technically complete, but missing something essential. Here's what to include:

Crackers and Bread

Variety is key here. Include:

• :Oatcakes:** These Scottish classics have a subtle sweetness that pairs beautifully with blue cheese
• Water biscuits: Neutral enough to let the cheese shine
• :Crispbreads:** Rye or seeded varieties add texture and flavour
• Crusty bread or baguette slices: Perfect for softer, spreadable cheeses

Pro tip: slice your bread and baguette in advance, but not too far ahead - nobody wants stale bread.

Chutneys and Preserves

This is where British cheese boards really shine. Chutney is practically mandatory:

• Caramelised onion chutney: The classic pairing with sharp Cheddar
• Fig jam or preserve: Gorgeous with soft, creamy cheeses
• Cranberry sauce: Not just for Christmas turkey - it's brilliant with milder cheeses
• Honey: Drizzled over blue cheese, it's absolutely heavenly
• Quince paste (membrillo): Traditional with Manchego, but equally good with hard British cheeses

Serve these in small ramekins or dishes to avoid mess and make them easy to access.

Fresh and Dried Fruit

Fruit adds colour, freshness, and natural sweetness:

• Grapes: The absolute classic. They cleanse the palate between cheeses
• Fresh figs: When in season, there's nothing better
• Apple and pear slices: Crisp and refreshing, particularly good with Brie
• Dried apricots and dates: Sweet, chewy, and perfect with blue cheese

Nuts

Nuts add essential crunch and contrast:

• Walnuts: The traditional cheese board nut, particularly good with Stilton
• Almonds: Marcona almonds are especially good if you can find them
• Pecans: Slightly sweeter, lovely with mild cheeses

Savoury Extras

For a more substantial board:

• Cornichons: Those tiny French pickles add a bright, acidic note
• :Olives:** Mixed varieties in a small bowl
• Cured meats: If you're making more of a grazing board, prosciutto or salami work brilliantly

The Art of Arrangement

Here's where your Artesa board really earns its keep. Good arrangement isn't just about aesthetics (though that matters too) - it's about making the board practical and inviting.

Start with the Cheese

Place your cheeses on the board first, spacing them evenly around the surface. Cut soft cheeses into wedges so guests can help themselves easily. For hard cheeses, pre-cut a few slices but leave the rest of the wedge intact so people can cut their own portions.

Position different cheese types away from each other - you don't want your Stilton flavour migrating into your Brie.

Add the Accompaniments

Fill the gaps between cheeses with your accompaniments. Place:

• Crackers and bread in small stacks or fans
• Fruit in clusters (grapes look beautiful cascading off the edge of the board)
• Nuts in small piles or scattered organically
• Chutneys and preserves in small bowls tucked into empty spaces

Create Visual Interest

Think about colour, height, and texture:

• Create height by stacking crackers or folding cured meats
• Add pops of colour with red grapes, bright green apple slices, or orange dried apricots
• Use fresh herbs like rosemary sprigs for garnish (they smell wonderful too)
• Vary the shapes - round cheese wheels, triangular wedges, rectangular slices

Label Your Cheeses

If you're serving unusual varieties, small labels or cheese markers help guests know what they're eating. This is where slate boards excel - just use chalk. For wooden boards, small cards or cocktail sticks work well.

Temperature and Timing: The Often-Overlooked Details

This is where many cheese boards fall short. Cheese served straight from the fridge is a travesty - all that flavour and texture, masked by cold.

The One-Hour Rule

Remove your cheese from the refrigerator at least one hour before serving (two hours for larger pieces). This allows it to come to room temperature, when the flavours and textures are at their best. A good Brie should be slightly oozy; a Cheddar should be pliable, not hard.

Keep It Fresh

If your board will be out for more than a couple of hours:

• Cover it loosely with a clean tea towel when not actively being enjoyed
• Avoid placing it in direct sunlight or near heat sources
• For summer parties, the naturally cool properties of marble or slate Artesa boards are especially useful

Post-Party Storage

Leftover cheese keeps well. Wrap each type separately in wax paper or beeswax wraps (plastic wrap makes cheese sweat) and store in the fridge. Most will keep for at least a week.

Cheese Boards for Every Occasion

The beauty of a cheese board is its versatility. Here's how to adapt yours:

The Christmas Cheese Board

Go all out with a large Artesa board and include:

• Stilton (absolutely essential for a British Christmas)
• A mature Cheddar with proper bite
• A buttery Brie or Camembert
• Something unusual to spark conversation - a smoked cheese or truffle variety
• Accompaniments: cranberry sauce, dates, walnuts, and Christmas crackers

Allow about 80g of cheese per person after a big meal.

The Dinner Party Board

For a more refined affair:

• Three carefully chosen British artisan cheeses
• Quality accompaniments - a really good chutney, Medjool dates, Marcona almonds
• Fresh fruit that's in season
• Keep quantities modest - this isn't the main event

The Casual Gathering

When friends pop round:

• A generous mix of supermarket and deli cheeses
• Plenty of crackers and bread for grazing
• A good selection of nibbles - olives, crisps, dips
• Don't stress about perfection - abundance and generosity matter more

The Romantic Evening In

Intimate and thoughtful:

• A small Artesa board with two or three really excellent cheeses
• A pot of honey for drizzling
• Fresh figs or grapes
• Crusty bread and a bottle of wine

Caring for Your Artesa Board

A good cheese board is an investment, and Artesa products are designed to last. Here's how to keep yours in perfect condition:

Wooden Boards

• Wipe clean with a damp cloth after use
• Never submerge in water or put in the dishwasher
• Occasionally oil with food-safe mineral oil to prevent drying
• Store flat in a cool, dry place

Slate Boards

• Wash with warm soapy water
• Dry thoroughly to prevent water marks
• Avoid harsh abrasives that could scratch the surface

Marble Boards

• Clean with a soft cloth and mild soap
• Avoid acidic cleaners which can damage the surface
• Store carefully to prevent chipping

Wine Pairing: The Perfect Partnership

While this is primarily about building your board, a few words on wine can't hurt:

• Light white wines: Perfect with fresh goat's cheese and mild soft cheeses
• Full-bodied whites: Pair beautifully with Brie and Camembert
• Red wines: Generally better with hard, aged cheeses
• Port: The classic Stilton pairing - a British tradition for good reason
• Dessert wines: Surprisingly good with blue cheese

If in doubt, a versatile Chardonnay or light Pinot Noir won't let you down.

Final Thoughts: It's About More Than Cheese

Here's the thing about cheese boards: they're not really about the cheese. Not entirely, anyway. They're about creating a moment - a reason to gather around a table, to linger, to share something delicious with people you care about.

A beautiful Artesa board laden with carefully chosen cheeses, colourful fruits, and enticing accompaniments says "I thought about this" and "you're worth the effort." It invites people to slow down, to try new things, to have conversations that go beyond small talk.

So take your time. Choose cheeses that excite you. Arrange them with care on a board that makes you proud. And then enjoy watching your guests' faces as they reach for that perfect wedge of Stilton or discover their new favourite cheese.

That, really, is the perfect cheese board.

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Frequently Asked Questions

How do you make a cheese board for beginners?

Start with a quality board like the Artesa Acacia Set, then select three to four cheeses with different textures: one hard (Cheddar), one soft (Brie), one blue (Stilton), and optionally a goat cheese. Add simple accompaniments - grapes, crackers, and a chutney - then arrange everything with spaces between the cheeses. Don't overthink it; even a simple board looks impressive with quality ingredients.

What accompaniments go on a cheese board?

Essential accompaniments include crackers or crusty bread, fresh fruit (grapes, figs, apples), dried fruit (apricots, dates), nuts (walnuts, almonds), chutneys or preserves (caramelised onion, fig jam), and optionally some cured meats and olives. Serve wet ingredients like chutneys in small bowls to prevent them spreading across your board.

What are the best cheeses for a cheese board?

For a British cheese board, include a variety: a mature Cheddar or Lincolnshire Poacher (hard), Brie or Tunworth (soft), Stilton or Blacksticks Blue (blue), and optionally a goat or sheep cheese. The key is variety in texture, flavour, and milk type. Mix one or two premium artisan cheeses with quality supermarket options to balance cost.

What do you put on a cheese board UK?

A proper British cheese board should feature UK-made cheeses like Stilton, West Country Cheddar, and Wensleydale. Add traditional accompaniments: oatcakes, water biscuits, caramelised onion chutney, Branston pickle, grapes, celery, walnuts, and crusty bread. Consider seasonal additions like cranberry sauce at Christmas or fresh British strawberries in summer.

What types of cheese should I include on a cheese board?

Include four main types for proper variety: a hard aged cheese (Cheddar, Parmesan-style), a soft ripened cheese (Brie, Camembert), a blue-veined cheese (Stilton, Gorgonzola), and either a goat or sheep milk cheese for contrast. This combination offers different textures from crumbly to creamy, and flavours from mild to bold.

How much cheese do I need per person for a cheese board?

For a cheese board served after a meal, allow 30-50g per person. As a pre-dinner appetiser, 50-80g is sufficient. If the cheese board is the main event (such as supper or a grazing party), plan for 150-200g per person. For six guests after dinner, approximately 750g total across your selection is ideal.

How long can a cheese board sit out?

A cheese board can safely sit at room temperature for 2-4 hours. After this time, harder cheeses remain safe but soft cheeses may become overly runny. In warm conditions, reduce this to 2 hours maximum. Cover the board with a clean tea towel when not actively being enjoyed, and avoid placing it in direct sunlight.

Should cheese be served cold or at room temperature?

Always serve cheese at room temperature - cold cheese has muted flavours and inferior texture. Remove cheese from the refrigerator 1-2 hours before serving. Soft cheeses like Brie should be slightly oozy at serving time. The only exception is very hot weather, when slightly cooler cheese prevents it becoming too runny.