First on the list has got to be a camembert. If you cut a grid into the top layer, pop some garlic and rosemary in, drizzle it with honey, and bake it in the oven, you’re left with this gooey pot of deliciousness that you can go crazy with. Choosing what to dip in your camembert is an adventure in itself. A personal favourite of mine is roast chicken and thyme sensations, but I also recommend garlic bread or even just a plain part baked baguette to let the flavours of the cheese speak for themselves.
...you’re left with this gooey pot of deliciousness that you can go crazy with.
Wensleydale with cranberry is another cheese that is immensely popular around Christmas time. The tartness of the cranberries works really well with the mild and creamy taste of the Wensleydale which can be savoured when had on a cracker, but if you’re feeling daring you could try it with a sweet biscuit such as a ginger nut as the cheese in itself is already quite sweet.
Blue cheese is usually pushed to the side of the cheeseboard and is more of a formality for most, but it can be really nice if you can get past the mould. Obviously, there’s stilton, but my blue cheese of choice would have to be Blacksticks Blue. This cheese is super creamy and is quite a mild introduction to blue cheeses whilst still having the signature ‘blue-cheese-ness’ to it. It's perfect paired with a salt and pepper cracker where you can get the full flavour profile.
...but it can be really nice if you can get past the mould.
This list could be endless as there are just so many good cheeses out there so go crazy with your cheeseboard and put as much cheese as you can on there.