How to Build the Perfect South African Cheeseboard
You’ve got to believe me when I say that a cheeseboard is more than simply laying out cheeses on a platter. Instead, it can speak many things about your generosity, hospitality, and great taste.
It says: “You are welcome here! There is enough for everyone.”, “I know good food when I see it, and I want to share that with you.”, “This get-together is important to me, and I thought about you before you even arrived.”
A cheeseboard is also incredibly versatile: perfect for sundowners with friends, the monthly family braai, a rugby match get-together, or to end a tasteful dinner party on a high.
You ask: “Can I possibly do that?! “, We say: “Yes, you can!”. Follow a few basic guidelines, and you’re going to win ‘Host with the Most’ every time…
1. Start with the Cheese (of course)
The best boards balance flavour, texture, and colour. You’re going to aim for four to six different cheeses:
- A soft and creamy: We love the Caprini for this – mild, versatile, and perfect for spreading on a cracker. Flavoured options also give texture to a cheeseboard.
- A hard and mature: A South African cheddar or different recipe, like Tilsit, adds depth and bite.
- An easy-eating option: Always make sure that there are simple flavour options, like our Kwaito or flavoured Gouda.
- A fresh and bright: This is almost always goat’s milk cheese. Beautifully white, any of our hard cheeses look gorgeous on a cheeseboard.
- A wild card: Here’s your chance to bring in some real personality. Include something novel, like feta blocks, smoked Cheddar, or even freshly fried halloumi strips. This is just the cherry-on-top, so be adventurous.
Pro tip: Take your cheeses out of the fridge 30–45 minutes before serving. Room temperature brings out the best flavour and texture for most cheeses.
2. Add Local Flavours
Bring in the crunch with your favourite savoury options. Folks like to use biltong slices or snapsticks, small-batch prosciutto, or locally cured meats. Vegetarian options will include nuts, seeded crackers, and little bruschetta.
Grab some pickles from your nearest farmers’ market, or some South African olives. Besides being delicious and supporting local business, they also help to remind your guests that this really is the best country to eat in!
3. Bring in the Sweet and the Fresh
Everybody loves a little burst of freshness, which comes from fresh fruit like grapes, strawberries, nartjie segments, or blueberries.
We also love to drizzle some sweetness on with South African honeycomb (perfect with plain Caprini), or green fig preserve. You can even include a handful of caramelised popcorn, or dark chocolate. Look for cheese toppers made with apple, cranberry or pear.
A freshly picked rosemary sprig adds a surprising earthy note.
4. Play with Colour and Texture
Choose your options with variety in mind. For example, rather than green olives and grapes (both green and both round), mix it up with Kalamata olives and strawberries (different shape, size and texture).
It’s not just about the food – presentation can also add texture and colour. Invest in a beautiful wooden or marble board as a gift to yourself. Use handcrafted ceramic bowls for your pickles. Place crackers in a basket, tied with a ribbon. Use beautiful cheese knives. There is no end to the ways that you can make this board shine with your own personality.
5. Don’t Forget the Pairings
Round off your cheeseboard with something to sip.
- White wines like Chenin Blanc or Sauvignon Blanc pair beautifully with creamy cheeses, as well as the goat’s milk cheeses.
- Red wines like Pinotage or Shiraz bring out the complexity of aged cheeses.
- It’s not just about the wine – beer, cider and craft gin can also play nicely with a cheeseboard.
See our guide to Pairing Cheese and Drinks Like a Pro.
6. It’s About the Story
A great cheeseboard doesn’t have to be complicated. It’s about balancing texture, taste, and personal touch. Choose locally made cheeses that tell a story, pair them with what’s in season, and share them with people who’ll appreciate every bite.
Because in the end, it’s not just about cheese, it’s about bringing people together.