How to Build an Effortless Cheeseboard (That Still Wows Your Guests)
There’s something about a cheeseboard that makes everyone relax.
It’s unfussy. It goes in the middle of the table. People help themselves, chat, top up their glass, and suddenly you’re hosting without really doing very much at all.
This is my kind of entertaining.
You could buy half the cheese counter and end up with fifteen wedges sweating on a board… or you can keep it simple, be a bit thoughtful, and let a few really good extras do the heavy lifting for you.
Here’s how I build an effortless cheeseboard, using a few of my Peak & The Pantry favourites.
Step One - Don’t Panic-Buy: Just Pick Three Cheeses
I know it’s tempting to stand at the cheese counter thinking, “I’ll just get one of everything.”
Let’s not.
Three good cheeses are more than enough. Think:
Proper Hard Cheese (Vintage Cheddar)
Sharp, crumbly, savoury - the kind of cheddar that can hold its own.
This is the cheese I pair with a spoon of Pineapple & Chilli Relish
The fruity heat loves that tangy cheddar and suddenly you’ve got a very easy “wow, what’s that?” moment.
A Soft, Creamy Cheese (Brie or Camembert)
Think oozy, rich, ripe - the one people scoop up with crackers.
I love serving it with Scotch Bonnet Chilli Jam for anyone who likes their creaminess with a bit of attitude. The sweet heat cuts straight through the richness.
Something Bold - Like a British Stilton
A little wedge is all you need. Stilton is creamy, salty and brilliant with a tiny bit of honey to balance its punchiness.
But if blue isn’t your thing…
Swap it for a goat’s cheese or a nutty alpine-style cheese. You just want something that contrasts with your cheddar and brie.
Step Two - Crackers That Actually Taste of Something
Once you’ve got your cheeses, you need something good to put them on.
I love the Perelló Classic Olive Oil Crackers (Regañás). Crisp, flaky, savoury and sturdy - they work with everything from brie to cheddar.
Scatter them in little stacks around the board so people can grab easily. If you want to bulk things out, add a few slices of baguette or a seeded loaf
Step Three - Add Sweet Heat & Sharp Little Bites
This is where the jars do the heavy lifting.
Pineapple & Chilli Relish - For the Hard Cheese Moment
Bright, fruity, gently fiery - made with pineapple, ginger, lemongrass and chile de árbol.
Try:
cracker → cheddar → pineapple relish
…and watch people go back for seconds.
Scotch Bonnet Chilli Jam - For the Soft & Creamy Bits
Sticky, sweet, punchy - just enough heat to wake things up.
Serve it with:
Brie or camembert
Blue cheese
Cold meats
Or in a toasted sandwich the next day (ridiculous)
Perelló Pickled Onions - The Sharp Little Heroes
Tiny, crisp, tangy cebollitas with bright acidity that cuts through all the rich creamy cheeses.
They’re crunchy, sharp and work beautifully with charcuterie, pork pies and tinned fish.
Step Four - Add a Few Extras (If You Fancy)
If you want to round things out, add:
Grapes or sliced pear
A handful of nuts
A bowl of olives
A few slices of ham, sausage or pâté
But you don’t need them.
The jars and crackers are doing the heavy lifting.
Step Five - Don’t Forget the Conversation
Cheeseboards are as much about the chat as the food.
I love putting the Really Good Conversations Game on the table - pull a card while everyone’s nibbling and suddenly people are talking properly, not just about the weather.
Ask a card. Pass the crackers. Top up the wine. Let the evening take care of itself.
How to Serve It All (Without Stress)
A few little details make it feel special:
Take cheese out of the fridge 30–45 minutes before serving
Use what you already have - chopping board, tray, big plate
Keep it loose and unfussy
Let people help themselves
This is the easiest kind of hosting:
A few well-chosen bits, two or three great jars, and you’re done.
Ready to Build Your Cheeseboard?
Everything mentioned here is available in the pantry - perfect for easy, sociable evenings and zero last-minute panic.
