What make be a perfect cheese board?

[ChaosTrulyReigns]

I've offered to take a cheese board to a night out we're going to next week.

I'd like it to be quite stupendous.

Adecent cheddar.

A blue.

A runny.

A fudion.

and one other.

I'm also going to take a port reduction for drizzling purposes but am stuck on other accompaniments.

And does anyone make their own biscuits? Could you share the details if so?

What you make you happy?

Thanks.

go for the REALLY unusual stuff
Rosary Goats Cheese
Tunworth
Barkham Blue
immature cheese are an acquired taste but once you have it .....

Have you tried eating cheese with chocolate digestives? Stilton especially, is gorgeous.

Lyburn - nettle or gold are the best

Those black crackers/biscuits, what are they called? They are beloved by my cheesey friends.

if you can get it - Cantal

the site is in french but ....
www.avosassiettes.fr/composer-un-plateau-de-fromages/

Good cheddar, gorgonzola, Camembert, manchego, goat cheese, red leicester, grapes, high fruit content jam, apple, walnuts in honey, piccalilli, crackers and digestives. If you are going to provide meats, Serrano or Parma.

Jesus I'm Hungary for salty, sweet, umami, creamy and crunchy stuff right now.

Wish I had enough friends to justify a decent cheese board.

I am actually hungry. I am not a neighbor of Austria.

Godminster cheddar.
Stinking bishop.
Gorgonzola picante,
Shropshire blue,
Proper applewood, or a nice oak smoked cheddar,
Chèvre goats cheese,
Wensleydale with cranberry.
Harlech cheddar with horseradish and Parsley.
Oh god! The list goes on and on, and I can sell you ALL of them!

Perl wen from Caws Cenarth. The best ever.
www.cawscenarth.co.uk/perlwenbrie.htm

Oooh I've been thinking about this for dinner tomorrow. A firm favourite of mine is this lancashire bomb. I also like the M&S Wensleydale with Cranberries.

I'm taking myself off to borough market to get a Ticklemore and a Caerphilly.

Other faves are Tomme Blanche, soft pecorino, and vignotte.

I'm not a huge blue fan.

A huge tube of Primula, but get the herby one, you don't want people to think you're common

I go to a local farm shop to get good cheese:-

Black bomber cheddar
Smoked goats cheese
A nice blue cheese
A good soft cheese

Some nice chutneys - beetroot and horseradish was amazing with the goats cheese

saggy i just bought some godminster cheddar and it was the most amazing cheddar I have ever tasted! Strong, creamy and granuly....yum!

Angry, Godminster is even better than black bomber. Ribblesdale smoked goat is rather nice.

OP I'm no protectionist but I implore you keep your cheeseboard British. We have some incredible cheesemakers and varieties and there is no need whatsoever to look beyond our shores.

Snowdonia Cheese Co. Black Bomber. IN-CRED-IBLE
Sparkenhoe Red Leicester - you've not had red Leicester till you've had this
Colston Bassett Stilton, my favourite of all the stiltons
Two Hoots Cheese, Barkham Blue - considered by many the best blue in the UK
Sharpham Elmhurst A really tangy creamy stinker when ripe
St Endellion Cornish brie the most perfect brie
Lubborn Somerset Camembert ultra-creamy

And may I recommend a bottle (or 6) of Lyme Bay Apricot - I hate apricot but oddly, love this and its awesome with cheese.

And no cheeseboard is complete without a quince cheese.

Trust me on the above. Its been honed after years of painstaking research. I have the missing gallbladder to prove it.

Godminster Squeee! Its a while since I found a new favourite - it's going to have to be good to surpass my beloved Bomber...

As long as you have a decent Shropshire Blue and an Appleby's Cheshire, I'll be happy to join you. If you were to add some decent brie and a goats' cheese, with some parmesan biscuits, crumbly oaty crackers, apple slices, grapes and some figs I'd probably fall in love with you.

I really have to go an investigate what's left in my cheese drawer right now.

Thanks again for the help and the links you golden gals.

But Vivs? "OP"? How very dare you?

Soz ard. I was just in a whirlwind frenzy of excited cheese sharing joy and in my haste to share the cheese wealth I didn't even read who'd started the thread

Well, if you're sharing, them I'm forgiving.

Giss a nibble.

Erm sure... I think I've got some Cathedral City Light in the fridge?

A good Shropshire blue always goes down well in this house, as does Yorkshire blue and Cornish blue (actually any blue cheese DH & DS are big fans but these are favourites)
Really like Chevington cheese by Northumberland cheese co. - creamy yum
Somerset Brie is rather nice too
Don't recommend stinking bishop - over rated and rather pongy

Rules for a cheese board! Keep it simple. Keep the cheese at room temperature.
No fruity cheese - hideous stuff
Biscuits - you need a couple. Mostly you want the biscuit to be bland and provide texture - that is all a biscuit needs to do - Bath Olivers or Water biscuits. Duchy Oat cakes gives a sweet back drop to a blue cheese but they are too highly flavoured to be used on their own.
Inject acidity & sweetness with a fruit cheese - membrillo or a damson fruit cheese - frozen grapes are a good for cleansing the palate
You need to start with a good hard cheese, blue cheese, and then a soft cheese - subtle and lemony or pongy and rich. Choose your cheese on whatever is best on the day, go to a good cheesemonger ask to taste everything - if they are a good cheesemonger they'll offer anyway.

Have faith in your choice, sounds to me like you will do a sterling job.

Venezuelan Beaver Cheese