cheese table suggestions

Go to a deli/cheese counter and sample lots that's part of the fun!

Are you thinking of having a cheese tower or just boards/platters?

But one of my all time favorites is Godminster Organic Cheddar and it comes in a cute little heart shape too perfect for weddings

https://www.godminster.com/

Yep I second a good cheddar. What about something milder for those who don't like strong cheese? Something with holes in?!

I would get one blue, one hard cheese, one soft/french, one goats. Stilton is good, brie or camembert (as long as good quality, lots of supermarket french cheese is crap), good strong cheddar or lancashire and gevrik or similar. With chutney and oat cakes. Mmmmmmmm cheese.

Nothing useful to add but I have got the biggest craving for Brie and warm baguette now! Not good for a high protein, low fat, low carb diet hehe!

Stilton, cheddar, something in between them all perhaps- maybe go to a cheese counter and taste some for yourselves? I went to a cheese museum in Amsterdam, tasted a lot of cheeses, a lot of variety - it was a great day! I love cheese. Mmm!

Applewood - Possibly the best cheese ever!

You want Long Clawson for the blue. Mmmm. And for the goats cheese I'd recommend "Prospect". Definitely check out your local cheese shop though

I'd lose the cranberry Wensleydale - you will likely be providing chutneys/fruit/jams? The only reason to have a (plain!) Wensleydale is if you are having a fruit wedding cake, which would be served at the same time?

Definitely find a cheese shop (or a cheese counter in a decent deli). Do not rely on supermarkets or similar. Ask the people behind the counter for their advice. They will go through their cheeses with you, and help you match flavours and textures.

As a broad guide (following the 'soft, hard, blue' rule), I'd go for a strong Cheddar, a mild blue (Gorgonzola or similar) and a Camembert. If you want more, I'd supplement with a Gruyere Premiere Cru (another hard cheese, this time sweeter and nuttier) and a soft goat's cheese (a sharper taste than the soft Camembert already on your cheeseboard).

I never buy cheese that has supplementary flavours in it (smoked, chilli, pepper, fruit bits, etc). Cheese is just about the most perfect taste in the world, and I want to enjoy it in its cleanest and purest form, not while being assaulted by a smoked flavour (which I suspect is simply covering up for a second rate cheese!).

We're havng our favourites, rather than choosing ones which complement each other, though they do look well in a tower

A red Leicester: milder than a cheddar but great with pickle and my youngest daughter's choice, a brie, (eldest daughter and OH) A cornish yarg in nettles (to go with cake) but also a Cotherstone which has a similar lightness and acidity but is the village where my Mum grew up, a half stilton (me). Once the tower gets chopped down we'll also put out some langres as we all love goats cheese.

I too would stay away from fruited cheese unless it is your absolute favourite: maybe serve fruit on the side with your pickles and bread?

We stuck to all Welsh cheeses (apart from a teeny heart shaped French goats cheese at the top which we chose purely because of the shape!).

We had:

Hafod cheddar (a plain strong cheddar)

Perl Las (mild blue)

Some other kind of cheddar with spicy bits in it

Mon Wen (a brie type soft cheese)

Gorwydd Caerphilly

A baby sized Perl Wen (another brie type)

And the heart shaped one

We wanted a mix, but we also chose them on the size of the wheels to make a good stacking tower. We visited a local deli and we spent ages sampling them.

We made sure to label each one (just a little flag on a cocktail stick) so people knew what they were. We served oatcakes and crackers with three or four different types of chutney.

Everyone here has really good advice.

Definitely include a hard nutty one, like gruyere etc. I would recommend comte - amazing and my most favourite cheese. Never ever buy from supermarket packet though as tasteless, but over the counter at supermarket is wonderful.

As part of our cheese tower, we had black bomber chedder, which I'd never heard of before, but all the French wedding guests went mad for it, despite generally all sticking their noses up at any cheese which isn't French!

I love Black bomber too!

But to me gruyere Is a cooking cheese (cheese sauces, fondue etc) I think it taste rank on its own, there are much better 'nutty' cheeses out there. (The one I love begins with A but the name currently escapes me)

If you are on a budget and looking at the supermarkets Aldi do an AMAZING mini garlic brie. mmmmm I miss cheese.

I'm suxh a salt monkey I love gruyere and would happily nibble on an uncooked chunk of it

I'm with you, I LOVE Gruyere.

(I love it so much that when I assembled my last Christmas cheeseboard, I spent about £10 on the tiniest amount of Guyere Premier Cru, then hid it from everyone else so they couldn't have any ? )

Brilliant thanks everyone. looking forward to the cheese sampling now. mmmmmmm yum yum