A great cheese board tells a story, and the best stories are local. Start by visiting your farmers’ market or specialty shop for cheeses made within a day’s drive — a creamy brie from the next town over, a sharp cheddar aged in a nearby valley, or a tangy goat cheese from a small family farm.
Pair with seasonal fruit: figs in late summer, crisp apples in autumn. Add a jar of local honey or chutney, a loaf of fresh sourdough, and a selection of cured meats if you like.
Presentation matters — arrange cheeses from mild to strong, with plenty of space for each to shine. Serve at room temperature so the flavours can fully bloom.