Choose three contrasting cheeses, add bread, apple and walnuts, and leave enough space on the board for people to cut and serve.
Choose contrast over quantity
A small board is easier to enjoy when the cheeses have different textures. Try something soft, something firm and a third piece that brings a stronger flavour. Ask for modest cuts rather than filling the board for appearance.
Tell the cheesemonger how many people are eating and whether the board comes before or after a meal. Ask for small cuts of anything unfamiliar. You can buy a larger piece next time if it turns out to be the favourite.
Make the accompaniments earn their place
Plain crackers or good bread are a useful starting point. Add sliced apple or pear for freshness and a few walnuts for crunch. A spoonful of chutney is plenty; several sweet spreads can make every bite taste alike.
Leave space beside each cheese for cutting. Give the soft cheese its own knife so it does not coat the others, and keep crackers out of its path. A board that people can use will soon look inviting.
Serve in small portions
Follow the storage advice for each cheese and bring out what you expect to eat. You can always add another piece. A smaller board is easier to keep tidy through a long conversation.
Wrap the remaining cheese according to the cheesemonger's advice. Grate a firm end into a gratin or tuck it into a toastie. Keep the label with an unfamiliar cheese so you can buy it again.
