Cheese Board Calculator

For a cheese course served after dinner, allow 80g per person. This is a modest but sufficient portion when guests have already eaten a main course. For cheese as the main event (like a ploughman's lunch), increase to 150g per person.

For a well-balanced cheeseboard, offer 3-5 varieties. A classic selection includes one hard (Cheddar or Gruyere), one soft (Brie or Camembert), one blue (Stilton or Roquefort), and optionally a goat's cheese and a washed rind. For larger groups, 5 varieties is ideal.

Essential accompaniments include crackers or bread (5 pieces per person), grapes or seasonal fruit (50g per person), chutney (20ml per person), and optionally celery sticks, walnuts, and honey. Offer a mix of plain and seeded crackers.

Buy whole pieces or wedges and slice some before serving, leaving the rest in larger pieces for guests to cut themselves. This looks more attractive and helps the cheese stay fresh longer. Cut hard cheeses into thin slices, serve soft cheeses as wedges.

Arrange the board up to 2 hours before serving and cover loosely with cling film. Remove from the fridge 30-60 minutes before serving so the cheese comes to room temperature, which brings out the flavour. Add crackers and fruit just before serving.