The perfect festive cheeseboard
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Badoz Vacherin Du Haut
Doubs AOP is a truly delicious cheese – soft and creamy
with woody, earthy notes. Scoop out with crusty
bread and drink with Waitrose Vintage Champagne – a stunning match!


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Cutting edge

Did you know that there's a technique to cutting cheese?

Semi-soft cheese

With a wedge of
semi-soft cheese,
such as Brie, you can cut generous, long slices at an angle
from the tip of the cheese to the edge.

Round of cheese

For a round of cheese, big or small, cut into wedges. You should get eight slices out of a medium-sized cheese, like our Epoisses >

Blue cheese

Cut blue cheese 
into wedges. Avoid cutting the 'nose'
of the cheese – the thinnest corner – as it's the nicest bit. Try Cropwell Bishop
Blue Stilton >

Hard cheese

Hard cheeses like Comté should be cut horizontally across from the pointed end, until you reach three-quarters of the way
up, then cut into two.

What to drink

What to drink...

No festive food and wine combination is more deeply ingrained than Port and Stilton – a seasonal match first made in the 18th century that still works today.

However, sweet white wines such as Sauternes, and malty beers such as stout
can be just as good with Stilton’s salty intensity. And Port is less successful with creamier and less pungent styles such as goat’s cheese, and non-blue hard cheeses like mature Cheddar or Comté. Here, a full-flavoured dry white such as an oaked Chardonnay, or a nutty, dry palo cortado or amontillado sherry would be a better fit.