A Christmas cheeseboard
worth planning ahead for.

A Bavarian Alpine cheese with a rind coated in a mix of culinary flowers and herbs including cornflower, lavender, marjoram, lovage and chervil, giving it a strikingly aromatic mountain-meadow character.

Baron Bigod is a Brie-style cheese hand-made by Jonny Crickmore at Fen Farm Dairy from the milk of his own Montbéliarde herd, using traditional pelle-a-brie ladling; the only large-format Brie-style cheese currently made in the UK.

Whole 250g cheese · Suffolk · Pasteurised cow’s milk

A truffled version of Baron Bigod, in which Jonny Crickmore's cultured double cream is combined with Tartuflanghe summer truffle cream and layered through the centre of the cheese for a rich, earthy result.

First produced by Antoine Roussel in 1850 in the village of Laqueuille, this is the historic forerunner of Bleu d'Auvergne, made from the pasteurised milk of Salers cows only in summer and autumn and ripened around three months.

Named after the Rock of Cashel overlooking the Grubb family farm on the Tipperary plains, and made since 1984, Cashel Blue is Ireland's most famous blue cheese: hand-made, semi-soft and mildly veined.

Coastal Cheddar is a hand-made, cloth-wrapped cheddar from Ford Farm on Dorset's Jurassic Coast, matured for up to 15 months in the salty sea air, which the makers credit for its distinctive crunch of calcium lactate crystals and intense, tangy flavour.

Hand-made by Billy Kevan, one of the last remaining hand-ladled Stiltons, produced with gentle curd cutting, hand-ladling into trays and natural draining, then pierced to develop blue veins over 4-6 weeks; Gold, World Cheese Awards 2018.

A younger Comté matured for 12+ months by affineur Marcel Petite in a small Jura fruitière, offering a milder, fresher take on the classic long-aged style.

Cornish Yarg is wrapped in hand-picked nettle leaves that protect the cheese while allowing beneficial moulds to develop, breaking down the paste to a gently crumbly texture; loosely based on a Caerphilly recipe.

A triple-cream cheese created in 1975 by Jean Lincet at Fromagerie Lincet in Burgundy, made by enriching full-fat cow's milk with crème fraîche beneath a white bloomy rind.

Dorstone is a snowy-white, ice-cream-textured goats' cheese made using a slow lactic-set recipe with hand-drained curds, coated in ash and left to develop faint veining; a Mondial du Fromage gold medallist.

Hand-made by the Keen family in Somerset and matured on the farm for at least 18 months. This extra-mature farmhouse Cheddar has a moist texture, a powerful tangy flavour and rich, savoury complexity with distinctive onion-like notes.

A traditional cave-aged Manchego from Spain’s La Mancha region, made with raw Manchega sheep’s milk. Its firm, compact texture gives way to a rich, buttery flavour with a gently tangy finish — a delicious partner for membrillo quince paste.

Montgomery's Cheddar is a traditional cloth-wrapped raw-milk cheddar made by Jamie Montgomery in Somerset, aged around 14 months to an almost brittle texture with small fissures throughout, considered one of the benchmark farmhouse cheddars in Britain.

Made by Lyburn Farm in the New Forest, Old Winchester is aged around 18 months into a dry, hard, crystalline cheese reminiscent of an aged Gouda with a distinctive nuttiness; made with vegetarian rennet.

Unpasteurised Parmigiano Reggiano matured for 30 months for extra depth of flavour, chiselled from the wheel and vacuum-packed to preserve freshness; the producer recommends it as a table cheese alongside Vin Santo, not just for grating.

An intense, aromatic pecorino from organic Maremma ewes' milk, layered with Stefania Calugia's Bianchetto white truffle for notes of spice and roast garlic alongside the classic sheep's-milk tang.

L'Antoine Raclette is made by Raphaël Papaux at a century-old village dairy in Le Châtelard, Fribourg, using Vacherin-Fribourgeois-influenced techniques, then aged two to four months by Affineur Walo von Mühlenen.

A Swiss Alpine cheese matured 7-8 months by Affineur Walo von Mühlenen with regular washing in locally produced red wine and herbs, developing a silky-smooth texture and pungent, boozy, caramel character; Gold medallist, Nantwich Cheese Awards 2014.

A Bavarian Allgäu semi-hard cheese, sister to Alp Blossom, enrobed in five pepper varieties (wild Madagascan, long, tailed, Kampot and pink berries) plus a hint of cardamom.

Made by David and Jo Clarke at Sparkenhoe Farm, this is England's only hand-made raw-milk Red Leicester, revived in 2005 and cloth-bound, ripened six months on beechwood shelves with its colour from natural annatto.

A thin, crisp, twice-baked Toast for Cheese studded with apricots, pistachios and sesame seeds, recommended alongside delicate goat's cheeses such as Valençay, Crottin de Chavignol and Ragstone.

All-butter Bath Oliver-style crackers, crisp and unsweetened, made with the finest British butter as a sublime carrier for cheese.

All-butter charcoal crackers from the Heritage Range, with a crumbly texture and delicate flavour, a stylish partner for cheese.

A thin, crisp, twice-baked Toast for Cheese studded with cherries, almonds and linseeds, recommended alongside blue cheeses such as Stilton, Fourme d'Ambert and Gorgonzola Dolce.

Crunchy crackers subtly flavoured with chilli, made with extra virgin olive oil, designed for strong cheeses.

A thin, crisp Toast for Cheese studded with dates, hazelnuts and pumpkin seeds, recommended alongside lush, creamy cheeses such as Chaource, Brillat-Savarin, Brie de Meaux and Vacherin Mont d'Or.

Crackers flavoured with extra virgin olive oil and sprinkled with sea salt, recommended with Pecorino or any hard cheese.

A gluten-free version of the classic Extra Virgin Olive Oil & Sea Salt cracker, made from a blend of gluten-free cereals, tapioca, buttermilk, extra virgin olive oil and sea salt.

Crackers made with wheat flour, extra virgin olive oil, dried fig pieces and a touch of honey, part of the Flavoured Crackers range.

A selection box of three Flavoured Crackers: Extra Virgin Olive Oil & Sea Salt, Fig, Honey & Extra Virgin Olive Oil, and Rosemary & Extra Virgin Olive Oil.

A 430g selection of all-butter crackers for cheese, containing Bath Squares, Charcoal Squares and Wheat Rounds.

Crackers made with wheat flour, cornmeal and buttermilk, flavoured with a squeeze of lemon and a sprinkle of sea salt, recommended with ricotta or any fresh cheese.

All-butter oatcakes from the Heritage Range, coarse and moreish, made with 100% rolled oats and oat flour.

A thin, crisp Toast for Cheese studded with quince, pecans and poppy seeds, recommended alongside soft, creamy sheep's milk cheeses like Pecorino Dolce and Wigmore.

Crisp and crunchy crackers subtly flavoured with rosemary and extra virgin olive oil, perfect for hard cheeses like cheddar.

A selection box of three Toast for Cheese flavours: Cherries, Almonds & Linseeds; Apricots, Pistachios & Sesame Seeds; and Dates, Hazelnuts & Pumpkin Seeds.

Crackers flavoured with ground walnuts and a drizzle of honey, made with extra virgin olive oil, recommended with Stilton or any blue cheese.

All-butter whole wheat crackers from the Heritage Range, sweet and delicious, especially good with cheese or a cup of tea.

Bramley apple chutney with chilli for a fruity accompaniment with gentle heat.

A firm damson fruit paste to serve alongside cheese.

A dark, sticky and rich fig chutney made to accompany cheese.

A firm, fruity quince paste (membrillo) from Spain, made by Santa Teresa using hand-selected quinces and only the fruit itself for intense flavour and colour; pairs especially well with sheep's milk cheeses like Manchego, Pecorino and Berkswell.

Moscato Grape Nectar made from grape 'must' combined with sugar, an ancient nectar from the island of Pantelleria, recommended for hard, spicy and powerful cheeses like aged Pecorino, Gouda, Comté or Gruyère.

A tangy and crunchy onion chutney made to accompany cheese.

A fresh and fruity piccalilli made to accompany cheese.

A sweet and fruity plum chutney made to accompany cheese.

peppery tannins · Blackberry · blackcurrant · liquorice · mint · eucalyptus

Traditional Douro red grape blend

Nutty · honey · fig · mature fruit · mellow · long finish

Traditional Douro red grape blend

Douro · Tawny Port · 20 year old

Touriga Nacional · Touriga Franca · Tinta Barroca · Tinta Roriz · Tinto Cão

Dessert Wine · Sauternes AOC · France

Semillon · Sauvignon Blanc