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Wednesday, 21 February 2018

How To Create An Instagram-worthy Cheeseboard...

How to Create an Instagram-worthy Cheeseboard.

Tips from Adam Woolven, Head Chef at Island Grill.

There’s no doubt about it, Britain is a nation of cheese lovers. A cheeseboard never disappoints us Brits, but it’s even ‘feta’ when this party favourite looks ‘gouda’ enough for Instagram.

Adam Woolven, Head Chef at the eco-friendly Island Grill, created the 40-Mile Cheeseboard with four cheeses all sourced from within forty miles of the restaurant. Here Adam lends his tips on how to fashion a cheeseboard that looks as good as it tastes.

Mix It Up:

Ensure your cheeseboard has a mixture of textures (soft, hard, and crumbly), strengths and sources, such as cow’s, sheep’s and goat’s cheese. Include at least one soft cheese and one blue cheese, but cheddar, stilton and brie are the go-to cheeses for a board. 80g per person should be enough for an after-dinner board and your cheeseboard should always be served at room temperature!

Get Fruity:

If you are looking to make your cheeseboard appealing to the eye, consider filling the board with a range of colours and shapes. Adding fresh and dried fruit to a cheeseboard is effortless but looks impressive, as well as adding a vibrant touch. In the spring and summer it is best to add cherries and berries; where in the winter you should go for dried apricots, fresh grapes and apples. Cooked apples pair particularly well with cheddar, brie and sheep’s milk cheese!

Savoury Touches:

A solid cheeseboard should include a variety of savoury and salty items such as balsamic onions, olives and roasted nuts - walnuts paired with stilton makes for a classic combination. Other savoury accompaniments could be celery (a great palate cleanser between cheeses!), and of course some crackers, bread and breadsticks.

Matching Condiments:

It goes without saying that condiments should complement the cheese. While a drizzle of honey tends to go well over blue cheeses or goat’s cheese, for something a bit different, pair a strawberry black pepper jam with brie, which is less sweet than a traditional jam. Chutney tastes best with aged cheddar and quince paste can be spread onto crackers and eaten with Manchego cheese. Make sure you don’t forget the butter!

Make it Insta-Friendly:

Sprinkle some edible flowers, dried vine leaves or herb sprigs on the cheeseboard. As well as adding a rather elegant touch, they will create a fragrant aroma to the board when you serve it to your guests.

Tips courtesy of Adam Woolven, Head Chef at Island Grill.

Island Grill, Royal Lancaster London, Lancaster Terrace, London W2 2TY.



  1. Wow! That is one gorgous tray. Thanks for the tips. #PoCoLo

  2. That looks so good...
    I spent many years with cheese causing me to have migraines so never ate any. It's only the last few years I have been trying different cheeses. I want a cheeseboard like that now. hehehe #PoCoLo

  3. These photos have got my mouth watering! I'm not sure I could leave the cheese on the board long enough to actually take photos though! #weekendbloghop

  4. Great tips and ideas! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great week and come back to see us real soon!
    Miz Helen

  5. Oh that’s looks amazing! Hubby and I love a cheese platter and I will definitely be pinning this! #POCOLO

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  7. Hi Claire! I found your page through Paula's No Rules Weekend Blog Party (vising from, and now I am obsessed with this cheese board! My husband and I have become known in our family and circle of friends for always having a "fancy cheese selection" when we host dinners and get-togethers. These tips will take our cheese boards to the next level, thank you for sharing!

  8. I'm not a big cheese eater, the only cheese I'll eat that isn't cooked is Mozzarella! Great looking cheese board though Claire. :)
    Thanks for linking to #pocolo

  9. Looks good but I am not sure the French would agree. A French cheeseboard only has cheese on it. And you eat your cheese between your main course and desert (not after) with some baguette (no butter) and maybe some green salad. C'est tout as the French say!! #Pocolo


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