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Pimp up your cheeseboard this Christmas

It’s the best bit of every Christmas (right?!), but how to pick the right products? Local cheese experts at Aubrey Allen share top tips on levelling up your cheeseboard.

Our happy place? A crisp glass of wine, a huge board of cheese, and nothing to do but pig out. It’s the Christmas experience! And as we hurtle towards this year’s party season, when friends and family shall gather for a fromage-y feast (hey, gotta make up for last year), our thoughts are turning to the million pound question: which products to buy. 

Time to seek advice from our local cheese-eating experts at Aubrey Allen:

Toast for Cheese, The Fine Cheese Company

This toast is thin, light and crisp and studded with cherries, almonds and linseeds. It’s perfect with rich blue cheeses like Fourme d’Ambert or you can’t go wrong with a classic Stilton.

Fig & Spelt Sourdough Crackers, Peter’s Yard

These sourdough crackers are made in small batches with the Peters Yard signature sourdough starter, which slowly ferments for 16 hours. They’re crafted from natural ingredients including Shipton Mill flour and organic fresh milk. Make the most of the crunch by pairing with a strong blue cheese (and maybe a port….well, it is Christmas).

Acacia Honey with Truffle, The Fine Cheese Company

Not tried honey with cheese before? You’re missing out. This turns eating the likes of Pecorino or Parmiagiano Reggiano into a real luxury experience – and let’s be honest, what doesn’t truffle make better?

Fruit Cake for Cheese, Stag Bakeries

Fruit cake? With cheese? Yes, that’s a thing. And delicious apparently. No this isn’t your standard icing-topped Christmas cake (but you definitely should get one of those too – it’s December, calories don’t count) but a rich, crumbly fruit cake which is an absolute delight with strong cheddar, tangy blue cheeses and mellow, ripe soft cheeses such as brie. Cake and cheese together? We’ll take two. 

Rosemary and Gin Jelly, The Bay Tree

To those ‘in the know’ this is called the ‘Cheeseboard Champion. It goes great with blue cheeses, and also, it has gin in. Result.

Truffle Pecorino

Bored of your standard cheeses? This one’s guaranteed to get people talking and tastebuds tingling. A perfect match of rich and creamy Italian sheep’s milk cheese with the delicious taste of black truffle. It’s a bestseller at Aubrey Allen’s (and we may or may not have already clicked ‘add to basket’)

Mossfield Organic 

You ask the Aubrey team what’s their fave and this is the first thing they say. It’s made in Co. Offaly, Ireland of organic cow’s milk in a Gouda style.


We don’t have to tell you we love local, and this is smack bang on our patch! Similar in texture to Manchego, it’s a hard ewe’s milk cheese which packs a punch with lively, intense flavours. 

Picos de Europa 

Fancy something different to your standard blue cheese? Try this tangy offering made in Spain with a powerful taste reminiscent of Roquefort. It’s wrapped in maple or chestnut leaves too. Cute!

Baron Bigod

Bored of brie? We hear ya. This is similar in style but is a multi-award winning English soft cheese that Aubrey experts can’t stop raving about. It’s got a soft rind and delicate, milky flavours – so suitable for even the fussiest cheese eaters.

Click here to order your cheeseboard in time for Christmas.

Aubrey Allen, 108 Warwick St, Leamington Spa, CV32 4QP. Tel: 01926 311208

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