Few occasions call for a cheeseboard quite as all-encompassing and tasty as Christmas which, in our opinion, makes it the biggest celebration of the year!
Ensure your offering leaves anything but a bad taste in the mouth by following Jacobs' guide:
• Select around four cheeses of varying strengths and textures - this will make a well-rounded cheeseboard that's not overwhelming.
• Contrary to popular opinion, red wines just don't work with most cheeses as they don't have enough acidity to cut through the richness - if in doubt, stick to white.
• A good general rule of thumb is about 50g of cheese per person; any more and you're likely to have a lot left over.
• Always go for quality over quantity - if you're on a budget stick to fewer, better cheeses.
• Avoid including bread with your cheese course. It's too stodgy and filling to counterbalance the rich cheese and lacks the crispness required that you get from a cracker.
• Chalk and cheese? Sometimes opposites do attract; the sweetness of fruit or sweet drinks (especially dessert wines) work amazingly well with the intense salty tang of blue cheeses.
• However, sometimes similar flavours to work exceptionally well together. Brie with a rich, buttery Chardonnay is a match made in heaven!
• Combining crisp or crunchy food with soft cheese can give a great textural contrast.
• Make sure you cut your cheese correctly. Never cut the tip of a triangle and cut round cheeses like a cake.
Will you be enjoying a cheeseboard this Christmas? Let us know in the comments below...