Winter Cheeseboard 101 –

Winter is often the hardest season to eat well, not only because it’s cold outside, but also because it’s hectic, time-consuming, and depressing. Many people end up eating the same old-fashioned foods that are usually not great for their health, including pizza, potato chips, and other processed snacks. But there are some foods to keep in mind when the temperature drops.

It’s always a treat to have a cheeseboard for a big family gathering during the holidays. However, with a lot of people you’re going to have a hard time getting everyone to agree on one cheeseboard. So how do you avoid a messy situation that may ruin your day? It’s all about making it a little simpler for everyone. Here are a few tips that will help you get a better cheeseboard every time:

Late December 2015 I wrote up my guide to making your own cheeseboard (click here for that post), after I noticed that this was the first year that I hadn’t made one of my own for Christmas. I was so busy this year with work, writing, and moving that I realised I didn’t even have any cheeses left in my fridge! So I did what any ex-student would do, and turned to the internet to help. After searching for ideas on Pinterest, I found lots of recipes for cheese boards online, but the one that really stood out was the one over at Justalittlebite.

All food bloggers have to find a way to make cheeses interesting to their readers, but for me, it’s mostly about cheese’s ability to transport me to different countries. I love visiting places that are beautiful, vibrant, and filled with history, but I’ve always wanted to do the same thing with the foods that I eat.. Read more about what to put on a cheese board and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.