Creating the perfect cheeseboard
The secret to signature sauces. A brilliant base, built for busy kitchens.
Cheeseboards are a great choice for Christmas menus, with profit margins reaching up to 40%. They’re great for sharing and add real value for customers. Using cheeses with local origins or special credentials helps build trust and interest. Here’s our six top tips to building the perfect cheeseboard.
Rich marinades, smooth drizzles, and irresistible dips. Heinz Mayonnaise is all you need to Your one stop shop to make...
1. Offer Variety and Balance Include a mix of cheese types-soft, hard, blue, and a ‘wild card’ like smoked or regional specials. Odd numbers (three, five, or seven) look best and are easy to manage. 2. Theme Your Board Rotate cheeses with the seasons; in winter, choose rich, comforting varieties and festive options like Wensleydale with fruit. Highlight quality British cheeses for added appeal . 3. Pairings and Accompaniments Serve with a range of crackers, oat cakes, and fruit bread. Add chutneys, relishes, dried and fresh fruits, nuts, pickles, and olives for colour, texture, and flavour contrast. 4. Presentation Matters Use a large wooden board or paddle for impact. Arrange cheeses in varied shapes, fill gaps with accompaniments, and use small bowls for dips. Finish with fresh herbs or edible flowers. 5. Serving and Practical Tips Serve cheese at room temperature for full flavour. Pre-slice wedges for ease, and label cheeses for clarity and dietary info . 6. Portion Guidance Allow 70–100g of cheese per person for a cheeseboard course, or 30–50g per cheese type for sharing. Top up boards as needed rather than overfilling.
mix, create, and elevate your sauces.
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