Creating the perfect cheese board can be difficult as there is so much to choose from, and a lot to consider. For an impressive cheese board, it’s all about variety and getting the balance right. The three most important things are texture, flavour and colour. There’s nothing more underwhelming than a uniformed sea of white cheese. Remember, people eat with their eyes and if you have a contrast of shapes and colours it will get your guests excited! When choosing your cheeses, I would suggest a balanced selection of varied textures and tastes. This could include hard cheese, soft cheese, goats or sheep’s cheese and blue cheese.
At some point in my distant past (during the 1980’s actually) I worked in a company that supplied much of the Game that was being eaten in London’s top restaurants and hotels. The Savoy Hotel, on the Strand, would order literally hundreds of birds in any given week. At that time we had our own plucking room in Mayfair and all of the birds would come down from the north overnight and we would start at around 3am to get everything prepared for the drivers to take to the customers in time for the restaurants to open. During the last thirty years many things have changed in the food industry and today we are not allowed to have feathers in our shops.