Here are a few pointers:
1. Start with an interesting cheese board or slate, or a few of these, so that the different cheeses do not touch each other. It’s also good to have one knife per cheese type, to avoid cross flavouring.
2. Have a mix of at least four different types of cheese: choose from aged Gouda, Camembert, Cheddar, blue cheeses, Brie, goat’s cheese, and soft cheeses that you can rill in chopped chives for added interest.
3. Plan for only about 100 g of each cheese per person, especially if you’re serving a few other appetizers.
4. Accompaniments can include dried fruit, nuts, assorted preserves and honey, grapes, and candied walnuts, as well as crackers and thin toasted slices of baguette.
5. Remove your cheeses from the refrigerator at least two hours before the party to let them breathe.
6. Arrange your cheeses on the cheese board or slate, allowing enough room so they can be sliced easily. Place the accompaniments with an eye for colour and variety.