Over the Moon’s guide to presenting the perfect cheese board

● Unwrap and lay out the cheeses an hour before serving.

● Ensure every portion contains some rind – the flavour intensity increases towards the rind.

● Dipping the knife in hot water will make it easier to cut, ones with a long rigid blade are best. Keep the knife clean to stop flavour contamination. Vary your shapes, sizes, textures and colours.

● Label the cheeses to encourage discussion with your guests.

● Leave enough surface to allow air to circulate between the cheeses.

● Garnish with different colours and compatible foods, like cherry tomatoes, grapes, apple slices, pears, strawberries, melon slices (avoid acidic fruits like oranges that clash with the cheese), toasted almonds, pistachios or black walnuts, smoked salmon, handmade sausages, venison, ripe figs and fig paste.

● Match with bread and wine, like a French baguette or wine that does not have an over-dominant character.