There’s something about all those cheeses, fruits and crackers bumping up against each that screams ‘wine-o-clock’ at the same time as exalting you, the host, to domestic god status (“Ooh, you didn’t have to do that!” they’ll chant). Little do they know that, with a few quick tricks and the right arsenal, creating an awesome cheese board is actually a breeze.

The basics

Let’s start with the hardware; the key is to have enough room for folks to actually cut into a wedge of cheese, but not so much that you’re forced to dole out a week’s salary on bulking it up. Board or platter – it doesn’t matter. If you don’t already have a cheese knife, it’s worth investing in one for posterity (this may be your first cheese board; it certainly won’t be your last).

The hard and the soft of it

Choose a variety of textures to team on your board. A mild and creamy Frico Chevrette Goats Cheese will work a treat next to a slightly bolder Frico Gouda. Then, add some Frico Maasdam Shaved Cheese to the fold for something different again.

Offer a flavour talking point

You know that cheese that gets everyone asking: “Is that smoked? Do I detect truffle? Or peppercorns?” This is where the Frico Dutch Gouda Cumin wedge comes into its own – the cumin notes give a deeper, spicier flavour and make it a great match for savoury crackers. Which brings us to:

All of the crackers

Offer a variety of options: water crackers, grissini sticks and lavash all have their rightful place. Then slice up some fresh sourdough for those who prefer a softer vessel. Keep things fairly neutral in flavour; you want the cheese to shine first.

Salty things

It’s important to remember that this is a cheeseboard first, so as tempting as it is to clear out your deli’s cold cuts, resist the urge. Italian prosciutto or Spanish jamón will both deliver, as will the milder-tasting bresaola. Ask your deli to slice everything nice and finely to maintain the cheese-meat balance.

Sour things

A few pickley options never went astray, and this includes olives. Green, black or stuffed– it’s up to you, just don’t forget the toothpicks and a separate dumping ground for pips; no one likes a stray seed on their cheese.

Sweet things

Grapes and figs might look the part, but if they’re not in season, give them a miss. Go for fruits that are in their prime at the moment – there’s no reason to skip berries and stone fruits when it comes to cheesy accompaniments. Jams are another great sweet option – go for sweet vegetable jams like onion and beetroot rather than the breakfast stuff. Another great accompaniment is a local honey – it’s the perfect flavour match for bolder cheeses.