Best cheeses for at home cheese board

[lpk1087]

It's been a torrid few weeks so hubby and I are looking forward to a quiet night in with some cheese and wine. We were planning to head out but there's nowhere locally that offers this kind of fayre and we are both in the mood to stay home.

Only problem is I don't know where to buy the best cheeses? Nearby we have an M&S, Lidl's or Sainsbury's.

Could anyone also recommend some good cheese mixes? We aren't huge blue cheese lovers, both like goats cheese and I love something smoked.

We plan to wash it all down with a nice Marlborough Sauvignon Blanc.

Ideas please...

Brillat-Savarin is the most heavenly delicious cheese you will ever taste. They have it in big M&S stores.

Chaorce. Brie with truffles. Quicke’s cheddar. Some walnuts in honey on the side.

@ImNotChangingMyUsernameAgain @Herocomplex
Thankyou so much! Our local M&S is usually well stocked so hopefully will be able to get these.
Walnuts in honey sound heavenly!

Lidl do some nice cheeses.

How about not eating cheese . What about just the wine lol

I second Lidl cheeses.

If you like all of them, I was once told you should always do hard, soft and blue on a cheeseboard. I love Brie for soft but Lidl used to do a soft garlic roule-type cheese which is delicious.

Am also a big fan of manchego

I like Morrisons for cheese. Though if you're going to M&S the Pie D'Angloys is a gorgeous rinded soft cheese.

I never thought I'd see myself recommending a Red Leicester, but Red Fox is delicious.

I love m and s Cornish cruncher.

I second Chaorce

A good cheddar/hard cheese, a soft cheese (eg brie), a tangy blue (eg roquefort or stilton) are my go to standards.

Love red fox too - make sure all your cheese is room temp. choose a biscuit that doesn't compete with the flavour of the cheese...can't beat Carrs table water as a good basic for crunch and texture...I'd suggest something sweeter for a blue. Serve with soft figs - semi dried and a honey. Or a fruit cheese. Generally when choosing a cheese board - it's good to vary the texture and age of the cheeses. The classic approach is a hard, a soft and a blue...no blue then I'd go for a matured hard - I like sheep's cheese like Manchego, a Comte (the older the better), a fresh mousse like lemony goats cheese and a sticky, stinky brie or something similar. We don't generally eat smoked cheese - but when we find it, we have enjoyed Gubbeen. If you have a Waitrose nearby - you can ask to taste the cheese before you buy. But most of all just experiment and find what you like.