Putting a delicious cheeseboard together.

Every year we look forward to Christmas, it's the one time of year when we have the time to enjoy meals together, and the cheeseboard is the perfect excuse to linger at the table that little bit longer. From trying out new textures and flavours to tucking into festive family favourites, last year we showed you the different ways you could put your board together. Have a look at them again here:

A classic combination

The classic cheeseboard is one that features soft, hard and blue cheeses. We suggested a lovely Christmas combo of rich Stilton, a round of French brie, some extra mature Cheddar, and perhaps a spreadable cheese like a Somerset goats' cheese for Christmas 2011. And if you were sticking to a budget, we recommended you go for three or four quality wedges, rather than lots of less memorable cheeses.

Working with a theme

If you wanted to be more adventurous, you could have built your board around a theme. That could be one that encompassed goats', sheep's and cows' milk. Or you could have taken a tour around the world, with choices like the subtle slightly salty Spanish manchego, richly creamy gorgonzola from Italy, the slightly nutty flavoured edam from the Netherlands, a rich Camembert from France and a strong, satisfying Taste the Difference Cheddar from the UK.  What did your cheeseboard look like last Christmas?

All British favourites

Finally, we suggested an all-British cheeseboard. With regional treats like Somerset brie, Double Gloucester, Cornish Blue and local sheep's and goats' cheeses. If you were looking for a bit of help, we recommended a visit to our deli counter. All our deli staff have been trained so they could advise you on suitable combinations and you can even try before you buy.

Adding the finishing touches

Fruit, nuts, biscuits and wine - all can really enhance the wonderful range of flavours of a cheeseboard. You'll often see grapes, slices of apple and celery served up with cheese and that's because they go together so wonderfully. If you were feeling more adventurous last Christmas, you could have tried quince jelly with manchego, pear with Gorgonzola or walnuts with sheep's cheese. Red wine is often seen as the perfect accompaniment to cheese; perhaps less well known is the way the sweetness of dessert wine can bring out the salty flavours of certain cheeses like Roquefort.

Please note: Public health advice is for pregnant women to avoid the consumption of unpasteurised cheese.