The Great Cheeseboard Debate: Before or After Pudding?
A cheeseboard is more than just an afterthought—it’s an event in itself. But when should it make an appearance? In the UK, cheese is usually served after dessert, while in France, it often comes before. The debate continues, but one thing is certain: a well-balanced cheeseboard, complete with the right chutneys, crackers, and drinks, is always a winner.
This cheeseboard was all about bold flavours and perfect pairings. The goal? Finding the ultimate chutney and cheese combinations to bring out the best in each bite. The star players included a sweet and fiery Scotch Bonnet Jam, a fruity Pineapple & Chilli Chutney, and a selection of rich, creamy, and smoky cheeses.
Every element plays a role—the crunch of the crackers, the depth of a good chutney, and the contrast of textures from firm to buttery soft cheese. With the right pairings, a cheeseboard goes from a simple snack to a standout part of the meal.
How to Put Together the Perfect Cheeseboard
Choose Your Cheeses
A balanced selection makes all the difference. Aim for:
Something creamy – Brie, Tunworth, or Baron Bigod
Something hard & nutty – Lincolnshire Poacher, Comté, or an aged Cheddar
Something bold & smoky – Westcombe Smoked, Applewood, or a smoked Gouda
Something blue – Stilton, Stichelton, or Shropshire Blue
Pick the Right Chutneys & Honey
The right chutney brings sweetness, spice, and acidity to cut through the richness of the cheese.
Scotch Bonnet Jam – A bold choice for creamy cheeses like Brie or Cera.
Pineapple & Chilli Chutney – Works beautifully with aged, nutty cheeses like Lincolnshire Poacher.
Honey – A drizzle of maliks honey complements soft, buttery cheeses.
Add the Crackers & Bread
The base matters just as much as the toppings. Go for a mix of textures:
Buttery oatcakes – Best for soft, creamy cheeses.
Seeded crackers – Add crunch and contrast to milder cheeses.
Sourdough slices – A heartier option for stronger cheeses.
What Drinks to Serve with a Cheeseboard?
Sparkling Wine – The acidity and bubbles help cut through the richness of the cheese. Try Champagne, Crémant, or an English Sparkling.
Red Wine – Stick to a lighter, fruitier red like Pinot Noir or Gamay. Bigger, bolder reds can overpower delicate cheeses.
Cider – A West Country cider pairs beautifully with nutty cheeses like Lincolnshire Poacher.
A Malty Ale or Stout – Smooth stouts or porters bring out the caramel notes in aged cheeses.
A cheeseboard is more than just a selection of cheese and crackers - it’s about creating layers of flavour that make every bite interesting. With the right balance of cheese, chutney, and a well-matched drink, it’s a standout part of any gathering.
So, the big question remains - cheese before or after pudding?
Faq’s
Should cheese be served before or after dessert?
It depends on tradition and preference! In the UK, cheese is usually served after dessert, while in France, it’s often before. Some prefer cheese first to keep savoury flavours separate, while others like to end on a rich, creamy note. Either way, a well-paired cheeseboard works beautifully at any stage of the meal.
Where can I buy great cheeses for a cheeseboard?
For a standout selection of British and European cheeses, visit Muswell Hill Cheese Shop. They offer artisanal, small-batch cheeses, perfect for creating a well-balanced cheeseboard.
What’s the best chutney for a cheeseboard?
The best chutney depends on the cheese:
Creamy cheeses (Brie, Tunworth, Cera) – Pair with sweet and spicy chutneys like Scotch Bonnet Jam.
Nutty, aged cheeses (Lincolnshire Poacher, Comté, Cheddar) – Work well with fruity chutneys like Pineapple & Chilli Chutney.
Blue cheeses (Stilton, Stichelton, Roquefort) – Go well with pear or fig chutneys.
How do I store leftover cheese?
Wrap cheese in wax paper or baking parchment instead of cling film to allow it to breathe. Store it in the fridge’s cheese drawer or vegetable compartment, then bring it to room temperature for at least 30 minutes before serving for the best flavour.
Can I make a cheeseboard ahead of time?
Yes! Assemble the cheese, chutneys, and honey in advance, cover loosely, and refrigerate. Add the crackers and bread just before serving to keep them crisp.
What’s the best way to cut cheese for a cheeseboard?
Soft cheeses (Brie, Tunworth, Cera) – Cut into wedges.
Hard cheeses (Cheddar, Lincolnshire Poacher) – Slice into small batons or triangles.
Blue cheeses (Stilton, Gorgonzola) – Crumble or cut into small chunks.
Smoked cheeses (Westcombe Smoked, Applewood) – Slice thinly for easy pairing.
A cheeseboard is all about balance - the right cheese, the perfect chutney, and a drink to match. Whether you serve it before or after dessert, the key is variety and great pairings.
