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The Ultimate Cheeseboard

“You have to be a romantic to invest yourself, your money, and your time in cheese,”so said the late chef, Anthony Bourdain – a sentiment echoed by many a cheese connoisseur. But what are the key elements of a winning cheeseboard? Well, aside from the cheese – of which our in-store cheese counter has over 100 artisanal varieties – it’s about presentation and pairings.

Spotlight On: Comté

Every cheeseboard needs a star. Peppered with small, crunchy crystals – a result of longer maturation – our 30-month-aged Fort Saint-Antoine Comté is it. The Marcel Petite family oversees the maturing of each glorious round by tapping the wheels with a small wooden hammer. Going, going, gone. — £6.50 per 100g
Comte Cheese

Port Please

Sure, port and blue cheese is a go-to combo – but have you ever tried Colston Bassett with Penfolds’ Grandfather Rare Tawny? You should. The Stilton’s rich, creamy texture and piquant finish pair wonderfully with the sweet, fruity intensity of the port. — Colston Bassett Stilton, £2.90 per 100g
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Port

Flavour Match

Rosé makes an unexpectedly delicious match for Gruyère. Both have just the right of aroma and complexity to them, without running the risk of one overpowering the other. This Louis Roederer, for instance, imparts a fruity freshness – the perfect pairing for Gruyère’s dense, creamy texture. — Gruyère, £7.30 per 100g
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Rose

The Kit

Mastering the presentation of your two favourite passions (cheese and wine, obviously) has never been easier – especially when you’re in the possession of handcrafted tools from Laguiole. Included within this streamlined box are a sommelier knife, a fork-tipped spear knife and a gorgonzola knife.
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Cheese Knives

The Centrepiece

On the topic of presentation… dazzle your dinner-party guests with Alessi’s Cactus! cheeseboard, featuring the Italian’s designer’s signature laser-cut-steel motif. Just remember to let your cheeses come to room temperature before serving, or you won’t get to enjoy their full range of textures, flavours and aromas.
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Cheeseboard

Talking Truffles

Tempting as truffle may be, just a few fine gratings of Artisan de la Truffe are enough to celebrate both its flavour and that of cheese. Still want more? Try a Smeraldo truffle pecorino, which, punctuated with white truffle, is a guaranteed crowd-pleaser — Smeraldo white-truffle pecorino £14 per 100g.
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Truffles

Cheddar Champion

Stay true to tradition with a dollop of Farmhouse Pickle atop Keen’s Extra Mature Cheddar. Made in Somerset, the cheese is matured for a minimum of 12 months, resulting in a creamy texture, nutty flavours and a sharp tanginess – perfectly complemented by our lightly spiced pickle. — Keen’s Extra Mature Cheddar, £3.50 per 100g
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Pickles

Sweet Dreams

Honey and cheese are both buzzwords for foodies, but should you want to get into the nitty-gritty, this Art Muria orange-scented elixir is incredible drizzled over fresh, creamy cheeses: think Montenebro goat’s cheese and burrata. — Montenebro goat’s cheese, £5 per 100g; burrata, £3 per 100g
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Honey

Cracker Combo

Look no further for the ultimate cracker than The Fine Cheese Co. – we especially love the slightly sweet walnut and honey cracker paired with the strong flavours of a buttery Xavier David Roquefort. — Xavier David Roquefort, £4.20 for 100g
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And Lastly…

For those who want to try something new, the 15-year-old Leonardi Riserva Balsamic is tangy, sweet and the perfect accompaniment to our super-rich and crumbly 24 month-matured Red Cow Parmesan. — 24-month Red Cow Parmesan, £5.30 per 100g
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Balsamic
Food and wine on table

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