How to build the perfect Christmas cheeseboard

Take your festive grazing to the next level with this easy guide, featuring some of Europe’s most cherished cheeses

For many of us, a traditional cheeseboard is just as essential as the turkey at this time of year, because it tastes delicious, takes very little effort to prepare and is great for feeding a crowd.

But instead of reaching for the usual suspects, such as cheddar, stilton and wensleydale, why not upgrade your board this Christmas with some mouthwatering additions from France?

From soft and creamy to hard, aged varieties, French cheeses are a brilliant way to elevate your festive fromage offering. Follow these simple steps to create a beautiful, flavour-packed board that your guests are sure to remember long after Christmas is over.

Step 1: Choose your cheeses

A good cheeseboard is all about balance, so it’s best to include around three to five cheeses with a mixture of textures and strengths. If you’re not sure where to start, here are six unique French varieties that work wonderfully together in any combination:

Camembert de Normandie A buttery, creamy cheese with a bloomy rind that brings subtle cabbage notes and a peppery heat. When baked, the melty centre is perfect for dunking chunks of baguette, crisp crackers or even juicy grapes.

Brillat-Savarin A rich triple-cream showstopper with a light, fluffy texture and delicate mushroom aroma. Pair with sweet figs and seasonal berries – and try the truffled version for extra festive flair.

Langres A pungent, barnyardy soft cheese with a wrinkled orange rind and a traditional dimple designed to hold a splash of champagne. Enjoy it with nutty walnut bread or salty prosciutto.

Fourme d’Ambert A creamy, spicy blue from France’s volcanic heartland with a pink-tinged rind and subtle sweetness. Try it with ripe pears to balance out the tanginess.

Beaufort A firm, nutty Alpine cheese with floral notes that pair well with dried fruit or roasted nuts.

Mimolette A vibrant orange hard cheese with notes of spice, butter and toasted hazelnuts. It tastes even more delectable with a spoonful of chilli jam.

Step 2: Build your board

Remove your cheeses from the fridge around 30-60 minutes before you need them for optimum flavour and texture. When it comes to arranging, it’s best to place them first, either whole with accompanying knives for your guests to help themselves or thinly sliced and arranged in artful clusters for easy picking.

After that, simply fill the gaps between your cheeses with your favourite flavour pairings, whether that’s charcuterie meats, fresh or dried fruit, nuts and crackers or pickles and chutneys. You could even add some French treats, such as marron glacés (candied chestnuts) or pâtes de fruits (fruit jelly sweets), for extra colour and sweetness.

Step 3: Pick your drinks pairings

If you want to serve red wine with your cheeses, go for a soft pinot noir or a jammy beaujolais, as beefier reds can sometimes overwhelm delicate cheeses. Off-dry whites, such as pinot blanc or vouvray, work well with most varieties, too, while champagne and crémant are better with softer cheeses, as the acidity cuts through the creaminess.

You can pair your cheeses and drinks by region – think rich camembert with a crisp Normandy cider – or by taste. For the latter, the flavours can either be contrasting, such as tangy langres and fruity Marc de Bourgogne (pomace brandy), or complementary, like the harmonious floral notes of beaufort and viognier wine.

Step 4: Love your leftovers

After your guests have finished grazing, you might be left with various odds and ends of different cheeses, but they don’t need to go to waste. You can use up leftover brie or blue cheeses in toasties and tarts, while strong, hard varieties, such as comté, are great for adding to creamy gratins and pasta sauces.

If you have a larger amount to get through, you could try mixing all your soft cheeses with crème fraîche, garlic and herbs to make an indulgent dip. Or just melt everything together in one big pot with some wine and nutmeg for the ultimate festive fondue.

Want to learn more about French cheese?

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgriMer. Neither the European Union nor the granting authority can be held responsible for them.