What is the ‘Rule of Threes’ when selecting cheeses for a charcuterie board?

Your holiday charcuterie board deserves more than random cheese selections. The secret to an impressive spread lies in understanding the Rule of Threes—three milk types, three textures and three flavour intensities. This approach prevents palate fatigue whilst ensuring every guest finds something they love.

Whether you’re hosting an intimate gathering or a festive celebration, these cheese choices will transform your board from simple snack to culinary masterpiece. Here’s a selection that ticks all the boxes in the Rule of Threes to will elevate any holiday party.

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Triple cream brie: the molten centrepiece

A molten triple cream brie softens into a rich, buttery centrepiece for any charcuterie board

With at least 75 per cent butterfat content, triple cream Brie transforms into a molten, spreadable indulgence at room temperature. This French classic undergoes bloomy rind development via the Penicillium candidum mould, which breaks down proteins to create its signature silky texture. Pair with fig jam and Champagne for optimal flavour contrast.

Aged gouda: the crystalline surprise

Aged gouda reveals caramel tones and crunchy crystals that add depth and contrast to a holiday spread

After several years of ageing, gouda develops a caramel-coloured paste studded with crunchy calcium lactate crystals. The washed-curd production method removes excess lactose, preventing high acidity and creating a naturally sweet, nutty profile. Among the best cheeses to find on a charcuterie board, gouda pairs beautifully with apple butter and bold red wines.

Manchego: the Spanish essential

Spain’s signature Manchego brings nutty richness and elegant texture to festive grazing boards

This sheep’s milk treasure from La Mancha delivers a nuttier, oilier profile than typical cow’s milk alternatives due to higher fat and protein content. Its compact texture and slightly piquant flavour make it perfect for thin triangular slices. The classic Spanish pairing: Manchego with quince paste and Marcona almonds.

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Honey goat cheese log: the customisable canvas

A honey-infused goat cheese log adds bright, tangy sweetness and striking visual contrast

Fresh chèvre’s stark white paste (goats convert beta-carotene to vitamin A) creates a striking visual contrast, whilst its capric acid delivers a distinctive tangy brightness. Honey-infused goat cheese logs or varieties rolled in blueberries or cranberries offer sweet-tart complexity that cuts through rich cured meats perfectly.

Gorgonzola dolce: the gateway blue

Gorgonzola gets its distinctive blue-green vein—and pungency—from a kind of mould

This creamy Italian blue cheese contains Penicillium roqueforti mould, which creates distinctive blue-green veining and pungent flavour. The Gorgonzola dolce variety remains wetter and milder than its piccante cousin, making it approachable for blue cheese newcomers. Pair with pears and walnuts for balanced sweetness.

Humboldt fog: the science of ash

Humboldt fog’s ash-lined layers create a dramatic two-texture experience on any charcuterie board.

This dual-texture experience demonstrates pH chemistry at work on a charcuterie board. An American original, Humboldt fog showcases how alkaline vegetable ash neutralises fresh goat curd’s acidity, altering the ripening process. The result: a soft, gooey creamline develops beneath the rind whilst the centre remains chalky.

Époisses de Bourgogne: the bacterial masterpiece

Lusciously soft Époisses de Bourgogne delivers a powerful aroma and custard-like indulgence

Washed repeatedly in Marc de Bourgogne brandy, this French cheese cultivates Brevibacterium linens bacteria on its rind. These microbes break down surface proteins and fats, creating a spoonable, custard-like interior and distinctive orange hue. Serve Époisses de Bourgogne at room temperature for maximum pungency and creaminess.

Parmigiano-Reggiano: the umami anchor

Chunked Parmigiano-Reggiano adds savoury crunch and bold umami to a well-balanced cheese board

Those crunchy white specks aren’t salt—they’re tyrosine crystals formed through proteolysis during 24+ months of ageing. As casein proteins break down, amino acids cluster into solid crystals that provide savoury crunch. Never slice Parmigiano-Reggiano; chunk it along natural fault lines for optimal texture.

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