Let’s See Your Cheeseboards

by Skryptix

22 comments
  1. My entire family hates “smelly” cheese so I get stuck eating nothing but cheddar and if I’m lucky some red leister. I am extremely jealous.

  2. So far I have three types of Cheddar of varying strengths, a wedge each of Stilton and Shropshire Blue, and a piece of Wensleydale. This will no doubt be added to before Christmas Day. I always buy far too much cheese at this time of the year.

    Edited: Missed a word.

  3. That’s a lovely assortment you have there! I normally just munch on cheddar and cathedral all year round XD

  4. I won’t be showing you my cheese board as you clearly don’t have one as there isn’t one in your picture.

    Your plot to steal mine has been foiled.

    You do have some nice cheeses though Mr Burglar.

  5. What’s that? *Taste My Prickly Balls.* I’ll be looking this up shortly then.

    Also, OP, you got any of that Cornish Yarg? That stuff’s legit.

  6. So far I’ve got

    * garlic and herb roule
    * pineapple and almond ring (not sure of the name, but it’s my fav)
    * a wedge of brie
    * a couple of mini baking camemberts with red onion chutney
    * and a couple of different smoked cheeses, the sausage one and another one.

  7. I hate every Xmas supermarket selection box having a cranberry cheddar in it.
    Morrisons had the best, solid selection of classics with manchego thrown in too

  8. Cheese and pineapple hedgehog centrepiece is what’s happening at my gaff

  9. I just started buying my cheese selection today. I kicked it off with a bit of Cornish Yarg, a slightly soft cheese covered in stinging nettles. It’s lovely, tastes a bit zesty. Unfortunately they were out of the ale and mustard cheese, so Christmas is obviously ruined.

  10. I am not a fan of cheese and I can smell your kitchen through this picture!

  11. I see Christmas is also the only time of year your household goes to two supermarkets as well. Love that double supermarket Big Christmas Shop–doing mine tomorrow.

  12. Mine always have roquefort, gruyere or comte and vintage gouda. Rest can be improvisation which mature cheddar, goat cheese, camembert etc will get is not a big difference. But can’t have cheese board without roquefort and comte

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