The best cheeseboard

Method

1. We’ve chosen a semi-hard Cornish Yarg, with its characteristic green nettle leaf rind, moist, crumbly yet creamy texture and gentle tang; a creamy French blue, Saint Agur, which is strong yet soft and melts in the mouth; and finally Pi D’Angloy, a full-bodied, rich, soft cheese from Burgundy, with a fruity flavour and a soft edible rind.
2. Serve at room temperature with crackers or crisp flatbreads; ripe fragrant fruits, such as figs and pears; and some freshly shelled nuts, such as walnuts.