These Are the Best Cheeses for a Cheese Board, According to Experts

A cheese board is always a hit at parties, as a pre-dinner appetizer or even as a dinner on its own. Making a cheese board is fun and easy, but with so many cheeses to choose from, it can seem overwhelming. Ultimately, it comes down to selecting the cheeses you like, experimenting and having some fun. But for some guidance and to get you started, I spoke to three cheese experts about the types of cheeses they always recommend having on a cheese board, pairing ideas, tips for a successful board and the best way to store cheese.  

Opt for a Variety

You’ll want to start by considering types, textures and what kind of milk the cheeses are made with. Choosing cheeses that have different levels of aging, with different textures and different flavors, is standard, so think about including soft, semi-aged and aged cheeses. Alexandra Jones, a cheese educator, former cheese monger and the author of Stuff Every Cheese Lover Should Know, says, “Choose three to five cheeses with different textures, ages, milk types and flavor profiles to create that diversity.” She also says, “If there is a style of cheese that isn’t a favorite, don’t feel obligated to include it. If you or your guests aren’t into blues or stinky washed rinds, go with a fresh chèvre, an English Cheddar and a sheep’s-milk tomme instead, for example.” She notes that it’s important to select cheeses your guests will enjoy. 

Julia Fox-Birnbaum, a cheese expert and founder of Philly Cheese School, offers her formula for creating a cheese board: “One soft and spreadable cow’s-milk cheese, one firm and approachable cow’s-milk cheese, one firm and approachable non-cow’s-milk cheese and a wild card.” She says, “The wild card can be something funky like a blue or a stinky cheese or something flavored.” 

Expert-Recommended Cheeses

The experts I spoke with weighed in on the specific types of cheeses you should include on your cheese board. Here are their six top picks. 

1. Aged Gouda

Aged Goudas are a delicious option.  “Aged Goudas are hard, crumbly and known for their super-snackable sweet and salty flavor,” says Fox-Birnbaum. She likes to create small chunks with a knife instead of slicing the Gouda. “The result is a tasty little pile of bite-sized cheese boulders, and they are always quick to disappear,” she says. Jones includes extra-aged Goudas on her cheese boards. “Two years of aging gives these cheeses a deeply concentrated, toffee-like yet savory flavor and a chunkable, crystalline texture that I love,” she says.

2. Artisanal Cheddar 

If you’re used to the typical grocery-store block Cheddar, you may not think of putting it on a cheese board. There’s nothing wrong with the block (and you can definitely add it to your board if that’s what you and your guests like). But you should also consider artisanal Cheddars, which tend to be more aged and might have more interesting flavors and textures. “Those that are often labeled “bandaged wrapped” or “clothbound” are real eye-openers for people who’ve only ever enjoyed block Cheddar,” says Pamela Vachon, a cheese writer and educator. They’re crumbly and savory, she adds.

3. Bark- or Spruce-Wrapped Cheese

Bark- or spruce-wrapped cheeses are soft cheeses that you slice the top rind off and serve with a spoon or with bread, crackers or veggies for dipping. “Bark-wrapped, soft-ripened cheeses, like Harbison, Merry Goat Round Spruce Reserve and Rush Creek Reserve, make an excellent conversation-starter and offer a very experiential aspect,” says Jones, “because when they’re ripe enough, you can simply cut away the top rind and guests can dunk bread, fruit, roasted veggies, etc., right into the pudding-like interior.” 

4. Blue Cheese

People tend to love or hate blue cheese, despite it being a common style of cheese to include on a cheese board. “Blue cheese can be really polarizing, but I still love to include it,” says Vachon. “Put it next to something sweet like honey or jam for a perfect pairing that can convert the haters,” she adds. And, of course, not all blue cheeses taste the same, and some might surprise you. Vachon says, “Look for fruitier blue cheeses for the most crowd-friendly ones: Gorgonzola dolce or Saint Agur are good grocery store finds.” 

5. Parmesan Cheese

Parmesan cheese may be a standard in the fridge for grating on pasta dishes, but consider putting the real deal on your next cheese board. “If you’ve never bought a block of Parmigiano-Reggiano for snacking purposes, try it for your holiday cheese board,” says Vachon. Savoring this cheese will have you noticing some cool flavor profiles. “It’s got a great texture from the crunchy, crave-able tyrosine crystals, and when you really pay attention to the flavors of Parm, you’ll start to pick up tropical fruit notes,” she adds. 

6. Triple-Cream Cheese 

Triple creams are crowd-pleasers for their, well, creaminess. “Triple creams or triple crèmes are a style of soft cheese where cow’s cream is added into the cow’s milk to make it even more creamy, buttery and luxurious,” says Fox-Birnbaum. Wondering if the rinds are edible? Vachon says, “Those fluffy white rinds are totally edible and provide the cheese with much of their character, so don’t cut them off for serving.” This is a great cheese to spread on baguettes or crackers, adds Fox-Birnbaum.  

Cheese Pairings

Pairing cheese doesn’t have to be difficult, stressful or overwhelming. Vachon says, “So many things pair well with cheese, you pretty much can’t go wrong.” Jam, honey, fruit and crackers or bread are classics that complement a cheese board. “Serving a variety of cheeses with several high-quality accompaniments—fruit preserves, candied nuts, fresh fruit, pickles, bread or crackers—is enough,” says Jones. “You don’t need to stress out about pairing.”

Fox-Birnbaum shares her method for pairings: “I like to always include something sweet and spreadable like a jam or honey; something salty and crunchy, like a nut or pretzel; and something firm and sweet, like chocolate or fresh berries.” Have fun combining flavors, and choose what you like. “Pairing foods (and beverages) is all about experimenting and finding combinations that you enjoy,” says Jones.

Get adventurous with your cheese board by pairing flavors that may not seem like they’re a fit. “I love something unexpected that brings both sweet and savory notes to echo the cheese: a caramelized onion jam, Branston Pickle or a spicy fruit chutney can really elevate a pairing,” says Vachon. Cookies, potato chips and even cereal are some of Fox-Birnbaum’s unexpected foods she likes to include. She encourages, “There are literally no wrong answers.” 

Tips for Building a Cheese Board

Avoid Overcrowding

If you’re on social media, you’ve likely seen beautiful but overpacked cheese boards. They are stunning, but they’re just not practical. Crowding your board makes it challenging to access the items. “There’s an aesthetic trend for overpacking every square inch, but that only looks good for the photograph and makes accessing the various components more difficult,” says Vachon. As you’re building your board, be sure to consider the functionality in addition to the aesthetic, and don’t overdo it.

Start Big

Not sure how to begin plating? Start with the biggest items first and end with the smallest. Fox-Birnbaum says, “This helps things come together smoothly, as by the end you are filling in small spaces with the smallest items.”

Pre-Cut Harder Cheese

Aged cheeses can be more challenging to cut once they’re placed on the board. Cut them in advance so guests have an easier time helping themselves. “Try pre-cutting your harder cheese into triangles or other uniform shapes,” says Vachon. “And leave softer cheeses whole, making sure to leave room around them to easily make cuts.” 

Have Fun and Experiment

Although there are guidelines for making cheese boards, you don’t have to be confined to them. “Rules are made to be broken, and cheese boards are one of the most fun places to do it!” says Fox-Birnbaum. 

Serve at Room Temperature

Cheese tastes best when served at room temperature. “Cold can dampen aroma compounds and bring fats to a former state,” says Vachon, explaining that the cheese won’t be as flavorful when cold. So how long in advance should you take it out of the fridge? Time frames can vary, but Vachon says, “Cheese should sit out at least 30 minutes before serving, ideally an hour.” Fox-Birnbaum adds that serving at room temperature allows the flavor to fully develop and makes firmer cheeses easier to cut.  

Storing Cheese

Properly storing cheese is key to keeping it fresh because cheese continues to mature, even when it’s kept cold. “Cheese is happiest in your fridge on paper,” says Fox-Birnbaum. If you buy cheese at a specialty shop or from a cheesemonger, they’ll usually wrap it in paper. “Many cheese shops will sell you cheese wrapped in paper, so it’s a good idea to keep it in the paper they give you,” she says. What should you do if you don’t have any cheese paper? “Plastic wrap can work too, as long as it is wrapped tightly and the plastic gets changed every couple of days,” says Fox-Birnbaum.