Build Your Own Cheese Board

Sick of the standard array of fromages that take up real estate on your cheese board time and time again? 

 

Then, follow our lead and stray from the boring wheel of Brie, wave goodbye to the wet-blanket wedge of Jarlsberg, and steer clear of the suspicious looking spreads! 

 

We’re here to help you broaden your horizons and build your own cracker of a cheese board. Presenting a list of cheeses from here, there and everywhere; you’ll be sure to find a new favourite among the mix. 
 

 

A soft cheese with crumbly texture, Stilton has a rich mellow flavour and a creamy aftertaste. Slightly milder than Roquefort and Gorgonzola, it has a unique character and flavour all of its own. Perfect atop a slice of fresh fig. 

 

This is the kind of blue that even an avowed blue hater will enjoy. As the name tells you, Shadows of Blue is a blue cheese, made in the style of a Blue Castello. All in all, it’s a rich double cream, but mildly flavoured cheese. 

 

 

Dating back to the beginning of the 12th Century, this is one of France’s oldest cheeses. This square shaped cheese resembeles Camembert and has subtle tastes of herb with a savoury, creamy texture. 

 

A semi-soft cow’s milk cheese, it's ivory coloured, soft and slightly elastic. Immediately recognisable by the black layer of vegetable ash separating it horizontally in the middle, don’t be put off by its potent smell. It’s surprisingly mild and leaves a wonderfully nutty aftertaste. Fantastic with a glass of Pinot Noir.  

 

A great alternative to its similarly wholey Norwegian counterpart, Jarlsberg, Gruyere is a creamy, unpasteurised cheese. With a wonderful complexity of flavours, you’ll taste a fruity, earthy and nutty combination. Pairing well with fruity wines, a Pinot Grigio or Rose will go down a treat.  

  

 

Produced in Tasmania, Pyengana is one of Australia’s oldest specialist cheeses. Crumbly in texture, it's rich, earthy and musky, with more caramelised flavours when aged. 

 

 

Pecorino Romano is a hard salty cheese with a fruity tang. With similarities in taste and texture to Parmigiano Reggiano (Parmesan), Pecorino is instead made from sheep’s milk and is slightly sharper in taste. It’s best indulged in with a full-bodied red.