I need an education in cheese

[PurpleSky300]

So I’m having a few friends around for New Year’s Eve and a wine / cheese night has been suggested. Sounds great to me but the problem is – I don’t have a very wide or sophisticated ‘palette’ when it comes to cheese and haven’t really tried some of the things that seem to be staples for cheeseboards eg. blue cheeses.
Here are some I like:

· Snowdonia Black Bomber (mature cheddar)
· Wensleydale with cranberries / apricots
· Gouda, Edam and similar
· Gruyere, Emmental
· Sparkenhoe Red Leicester
· Smoked cheeses
· Regional cheddars eg Yorkshire Cask (ale and mustard), Snowdonia Pickle Power (pickled onions), liquorice cheese, etc

Are these a bit samey / boring for a cheeseboard? I have no idea where to start with blue cheese (which ones are mild and which are stronger etc), or which wine to serve with blue cheese or the best accompaniments. Not very well acquainted with soft cheeses either apart from Camembert. I feel like a bit of an idiot! Any help would be appreciated.

Following with interest!

A couple of nice soft cheeses are Delice de Bourgogne and Brillat Savarin - both are creamy and usually quite mild (Brillat Savarin can be a bit strong depending on which one it is)

For blue cheeses, Stilton is usually a safe bet, as is roquefort. Gorgonzola is popular too, and usually softer that the other two.

I would also add something that's sheep's milk, a pecorino, an ossau iraty, or a basque type.

Oh, for blue meant to add that gorgonzola is milder.

For accompaniments, it is usual to have some fruit, some chutneys/membrillo. Some charcuterie is nice too. A variety of crackers/breads to suit different tastes is a good idea.

For a decent cheese board you need a few hard cheeses, a blue, a couple of squishier ones (perhaps a Délice de Bourgogne and a nice ripe camembert or a reblochon) and maybe a creamy goat's cheese.

Some people love traditional cheeses like Cheddar and Wensleydale with additions like cranberries, apricots and chillis. Others hate them. So I'd provide one of each, or just the traditional type. Plenty of crackers and oatcakes! And/or crusty bread. Sounds great.

Your tastes sound like my perfect cheeseboard! I don’t like blue, goats or soft cheese much so usually don’t find much to enjoy on a cheeseboard but I like most of the cheeses you’ve listed, personally I’d be happy with a mix of those! Am always particularly disappointed when a cheeseboard doesn’t include a strong cheddar, I know it’s not the most sophisticated cheese but it’s popular for a reason.

This site might be helpful (although I think it's more about the wine)

I would throw a goats cheese and a charouce on there (charouce is a gorgeous soft cheese that isn’t as tangy or cabbagy smelling as Camembert or Brie).

Blue cheese can be a simple Stilton but I prefer Roquefort. Have you considered a blue brie? They are lovely.

I’d drop the Edam, Gouda and Wensleydale. They aren’t special enough for a cheeseboard in my opinion.

I’d have either the cheddar or Red Leicester but not both. I’d avoid a selection of cheddars- one really good one is enough!

A Gruyère is beautiful and if unavailable get a Comte instead which is my absolute favourite!

Don’t forget 1 or 2 chutneys, crackers, bread and grapes.

TBH I might ask your friends to each bring a different cheese and a bottle of wine that want to pair with it. (Just get them to tell you what they're bringing, so there aren't any duplicates).

And these are the cheese experts!

People that like cheese, just like a good cheese, as long as its not too processed

I would drop the wensleydale with cranberries in favour of a Lancashire/Caerphilly, I would also drop red leceister for double gloucester and I would have a pecorino, strong one

But thats just my personal taste.

I find cheeses that have things added to them are quite processed, unless its truffle, they dont seem to be as bad. I cant remember which supermarket but one of them does a fantastic truffle brie.

Make sure you serve everything at room temperature. Cant abide a cold hard cheese and cold tomato/grape.

The usual starting point is to have a goat cheese, a soft cheese, a hard cheese and a blue cheese. But obviously you can adjust, skip what you don't like and have a couple of what you like most.

Given your likes, I'd suggest a mature cheddar and then either Comte or Ossau-Iraty, or a Beaufort if you can find it.
For soft cheeses, Chaource or St Marcellin or Brillat-Savarin or Delice de Bourgogne. They're all very creamy and not too strong. For blue I would say a gorgonzola if you want something mild, Roquefort is stronger and saltier.

If you're just doing cheese then I'd serve with baguette instead of crackers, and have some charcuterie and olives on the side as well.

And yes, take out of the fridge 30-60 minutes ahead of time!

Personally, you cant beat a sheeps cheese

Also, crackers over bread every time, you can fit more food in if you ditch the bread!

I think I said on another thread that Lidl are doing a fantastic aged gruyere at the moment and I do like a mature gouda

I would knock out the Emmental and the gur
they Are better for cooked dishes
possibly only one smoked cheese, no one ever seems to eat them
would definitely include Brie and Stilton
May be a soft, goats cheese,
serve with lots of red grapes, and maybe some
nice sliced pears

Actually just another mention about the smoked cheese, if you are going to do smoked cheese, make sure it is a proper smoked cheese and not one of those god awful 'flavoured' smoked cheeses

If you are near any sort of deli that has Italian stuff, get a smoked mozzarella

Montagnolo is a lovely creamy semi soft blue cheese. It’s not bitter like a Stilton & is absolutely delicious.

@PurpleSky300
i can offer some detailed information that may help, its not my own information but it will or should hopefully assist you,

if you want me to post the information then let me know

I prefer red wine with cheese so get both(you no doubt will anyway)
Some lovely different chutneys is a must, and I would do a mix of crusty baguette and some fancy crackers(no Jacob's family pack type)

Cheese Selection:

Variety of Textures:
Include a triple cream brie or camembert for a luscious, creamy texture. This complements the firmer cheeses and adds a luxurious element.

Blue Cheese Selection:
Add a variety of blue cheeses for a nuanced experience. Alongside Gorgonzola Dolce, Roquefort, and Stilton, consider a milder option like Cambozola, a creamy blend of camembert and gorgonzola.

Soft Cheese Exploration:
Introduce a soft goat cheese or a triple cream cheese. These options offer a different taste and texture, providing a well-rounded cheeseboard.

Wine Pairings:

Expand Sparkling Options:
Include a Prosecco or Champagne alongside other whites. The effervescence of sparkling wines cleanses the palate and adds a festive touch.
Red Wine Pairing for Blue Cheese:

While sweet wines work well with blue cheese, consider offering a robust red wine like a Port or a Syrah. The tannins in red wine can complement the bold flavors of blue cheese.

Accompaniments:

Artisanal Crackers and Bread:
Opt for high-quality, artisanal crackers and bread. This elevates the overall experience and provides a sophisticated touch.

Olives and Pickles:
Include a selection of olives and pickles to add a savory and tangy component to the board.

Chocolate:
Dark chocolate pairs exceptionally well with a variety of cheeses. Consider adding a high-quality dark chocolate bar for guests to enjoy with their cheese.

Presentation:

Aesthetics:
Arrange the cheeses in an aesthetically pleasing manner. Consider using different shapes, sizes, and heights to create an appealing visual display.

Labeling:
Place small labels or tags next to each cheese, indicating its name and a brief description. This adds an informative and interactive element for your guests.
Temperature Consideration:

Allow the cheeses to come to room temperature before serving. This enhances the flavors and textures, providing a more enjoyable tasting experience.

@PurpleSky300