You’ve got the turkey sorted. Ditto for the sides, mince pies, Christmas pudding and fizz. But what about the Christmas cheeseboard? If Christmas lunch is all about abundance, then don’t scrimp on the cheese.
If you’re flummoxed, then Matt Kelly, cheesemonger and co-owner of Pistachio & Pickle Dairy in London has some advice.
Start with the basics. You want a hard, a soft and a blue – “the holy trinity,” he says. “Add to that a speciality cheese like a cumin flavoured Cornish gouda or wild garlic yarg or a washed rind cheese like nuns of Caen and of course a goat.”
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