The Perfect Cheeseboard

Mar 26, 2026

There’s something about a good grazing board that instantly makes people relax. Put a beautiful platter in the middle of the table - cheese, olives, a few slices of prosciutto, maybe some grapes and a warm baguette - and suddenly everyone’s chatting, pouring a glass of wine and helping themselves. It’s one of my favourite ways to feed a crowd because it looks generous and abundant, but in reality it’s wonderfully simple to pull together.

Here’s our approach here at Milly’s.
1. Start With a Good Board
First things first: give yourself enough room.

A generous wooden board, large platter or even a marble slab instantly makes everything look more abundant. If your board is too small, it can feel cramped - and the whole point of a grazing platter is that relaxed, generous look.

Tip: If you’re entertaining outdoors or transporting the board, something with handles or a lid can make life easier.

2. The Three Cheese Rule
Three cheeses is usually the sweet spot. It keeps things interesting without overwhelming the palate.

A classic combination might be:
• Soft & creamy – Brie, Camembert or fresh goat cheese
• Firm & aged – Vintage cheddar, Gruyère or Gouda
• Bold & punchy – A blue such as Roquefort or Gorgonzola

If you want to go a little further, try mixing different milks - cow, goat and sheep - for contrast.

3. Add Something Salty
This is where antipasti comes in. A little charcuterie adds depth and turns a cheeseboard into a proper grazing platter.

Lovely options include:
• Prosciutto
• Salami or sopressa
• Smoked salmon
• Marinated olives

Roll the meats loosely and tuck them around the board - it instantly adds height and texture, and makes the platter look abundant.

4. Something Sweet, Something Fresh

Cheese loves contrast.

Add a few sweet or juicy elements to balance the richness:
• Fresh grapes
• Sliced pear or apple
• Berries
• Dried figs or apricots
• Honey or honeycomb

A drizzle of honey over blue cheese is particularly good in our opinion.

5. Crunchy Bits Matter
Texture is everything.

A cheeseboard feels complete when there’s something crunchy to scoop and spread:
• Good oat crackers
• Crisp lavosh
• Fresh baguette or sourdough
• Candied almonds or pistachios

Skip heavily flavoured crackers as they can overpower the cheese.

6. Use Small Bowls
A few small bowls instantly make a board look more polished.

They’re perfect for:
• Olives
• Pickles or cornichons
• Nuts
• Chutney or quince paste

They also help stop juices running everywhere.

7. Give Each Cheese Its Own Knife
It sounds obvious, but it’s worth remembering.

If everyone uses the same knife, the cheeses quickly start tasting the same. A small knife or spreader for each cheese keeps flavours clean.

8. Let the Cheese Warm Up
This is the one step that makes the biggest difference.

Take the cheese out of the fridge about an hour before serving. Cheese at room temperature has far more flavour and a softer, more luscious texture.

9. Finish With a Few Pretty Touches
Finally, make it look inviting.

A few little details go a long way:
• Fresh herbs (rosemary or thyme)
• Extra fruit tucked into gaps
• A drizzle of honey
• A scatter of nuts

People really do eat with their eyes first.

A Final Milly’s Tip
Don’t overthink it.

A cheeseboard is meant to feel generous and relaxed. Start with good cheese, add a few contrasting flavours and textures, and pile everything onto a beautiful board.

Then pour a glass of wine and let everyone dig in.