Building the Perfect Autumn Cheeseboard with Cheese Artistry

The Ultimate Autumn Indulgence

As the evenings draw in and the first woodsmoke drifts through the air, it’s time to swap salads for something richer. Few cheesemakers understand indulgence quite like Champignon-Hofmeister, the Bavarian family business behind some of the world’s most celebrated soft mould-ripened and blue cheeses. For over a hundred years, its master cheesemakers have combined technical precision with the artistry of affinage – the slow, skilled craft of maturation – to produce cheeses that are as luxurious to eat as they are to look at.

This Autumn, we’re building a board around three of their most indulgent creations: Grand Noir®, Cambozola® and Fiorella® di Tomino. Every one of them is made from pasteurised Bavarian cows’ milk using microbial rennet, and every one is naturally lactose-free – so there’s something here for almost everyone at the table. And if a board isn’t quite what you’re after, we’ve got a warm, sharing alternative for you too.  Ready to indulge?

The Showstopper: Fiorella® di Tomino

For something with genuine visual drama, Fiorella di Tomino is hard to beat. Created in 2018 and inspired by an Italian cheese speciality from Piedmont, it’s shaped into seven delicate “petals” that ripen from the outside in, giving two textures in every wedge: a soft, fresh melt near the rind and a creamier core. It’s billed as the only German cream-enriched brie available in the UK, and its flower form makes it a natural centrepiece for a shared board.

Its flavour profile is just as appealing as its appearance. Cut through the snowy-white rind to reveal a golden-yellow paste, with an aroma that suggests ice cream and a texture reminiscent of butter. On the palate there’s the tang of Greek yoghurt alongside double cream and summer fruit, with more savoury, musty notes of mushroom and cellar adding depth.

Pair it with: This is a cheese that invites a little experimentation. Think cherries: cherry compote or cherries preserved in kirsch would bring out its summery fruit character beautifully. Black truffle and cranberry jelly offer two very different but equally indulgent directions. While a crisp Reisling or sparkling wine and a warm baguette keep things simple.

Cracker: Peter’s Yard Original Cracker

Fiorella di Tomino can be found instore at Booths.

The Crowd Pleaser: Cambozola®

No indulgent board is complete without Cambozola, the cheese that essentially invented the “blue-brie” category when it was first created by Bavarian cheesemakers in Kempten back in 1980. It’s a masterclass in balance – a snowy-white rind gives way to a pale yellow, smooth and even paste, dotted with blue-green pinholes. The aroma is gentle, with earthy mushroom notes.  Soft and melting in the mouth, the flavour is richly savoury, with plenty of fat, cream and butter alongside rock salt and pepper spice. Look a little closer and you’ll find hints of leek, Brazil nuts, apple and even bacon fat – giving this mild-looking cheese considerably more depth than you might expect.

Pair it with: Fresh apple makes sense of those fruity and savoury notes, while good charcuterie echoes the cheese’s richer, bacon-fat character. Dried figs were a natural partner, whilst a fruity red or strong, sweet beer would be great to drink alongside.

And don’t forget that Cambozola melts beautifully – try it in a toastie with pear and walnuts or spooned over a burger for an unexpected twist.

Cracker: Peter’s Yard Honey & Oat

Cambozola can be found in M&S, Sainsbury’s, Waitrose, Asda, Morrisons, Coop, Tesco and Booths.

The Anchor: Grand Noir®

Finish your board with a cheese that commands attention. Grand Noir is matured using a technique the dairy calls “Affinage Noir,” which allows carefully selected cultures to develop a striking dark blue marbling through an ever-so silky, ivory coloured paste. The result is a semi-soft blue with an elegant, smooth mouthfeel – and an impressive track record in international competition. Grand Noir was named Best of Class at the World Championship Cheese Contest in 2022, followed by a Silver Medal at the 2024 World Championship Cheese Contest and Grand Gold at the Frankfurt International Trophy in 2024. More recently, it took Gold for Best German Cheese at the International Cheese and Dairy Awards in 2026, alongside Silver in the Blue Vein (Soft) category. 

But it’s the flavour that really makes Grand Noir such a compelling centrepiece. Its aroma brings notes of fermented grapes and ripe pears, while the flavour moves from yeast and baked cereal to sea salt, clotted cream and smoky bacon. There’s also a lingering spice – reminiscent of fizzy sweets – that adds an unexpected lift.

Pair it with: Pear and dark chocolate bring out the richness of the blue, whilst for something more unusual, Irish Black Butter was a definite winner, complementing its savoury, complex character. A bold red wine or champagne, walnuts, candied ginger or a spoonful of spiced fruit chutney would also sit comfortably alongside it.

Cracker: Peter’s Yard Charcoal & Rye

Grand Noir can be found in M&S, Sainsbury’s, Waitrose and Tesco.

How to build the board

1. Start with the anchor. Place Grand Noir slightly off-centre as your showpiece – its dark marbled rind gives instant visual contrast.
2. Add contrast in texture and colour. Fiorella di Tomino’s pale, flower-shaped form and Cambozola’s classic wheel break up the board visually and offer a gentler counterpoint to the blues.
3. Layer in the extras. Walnuts, pears, dark chocolate, candied ginger, dried fruits, fresh figs, honey and crisp biscuits will cover every cheese’s pairing notes without cluttering the board.
4. Pour generously. A bold red or sweet dessert wine for the blues, something crisp and white or sparkling for the Fiorella, and a sweet, strong beer if Cambozola is stealing the show.

Not doing a board? Try the Bonfire Camembert instead

If a full spread isn’t what you’re after but you still want that warm, sharing cheese moment, consider Crispy Bonfire Camembert for Dipping. A mild and creamy specialty cheese that melts to perfection when cooked in the oven, the warmed cheese becomes soft and oozing- perfect for dipping bread or crudites. With a soft, even texture beneath a thin, crisp rind, its aroma brings to mind fried bread and mushroom soup, while Italian herbs and onion add savoury depth.

Try it two ways:

Go savoury

Slip a sprig of rosemary and a few slivers of garlic beneath the rind before baking. Serve with oregano crackers to bring out the cheese’s herby notes, alongside crusty bread for dipping.

Add a festive twist

Once the cheese is out of the oven, add a spoonful of cranberry jelly. The tart fruit cuts through the creamy richness and adds a welcome touch of Christmas to this cosy sharing dish.

Why this board works

What ties these cheeses together is the craftsmanship behind every one of them. Champignon-Hofmeister’s cheeses are made in Bavaria by cheesemakers trained in both the technical science and the artistry of affinage, using recipes refined over a hundred years in business. That heritage shows in the consistency of quality across such a varied, yet always crowd-pleasing range: from a competition-winning blue to a warm, sharing cheese made for cosy nights in.

Whether you’re building a full board or keeping things simple, let this be the indulgence that brings people together this Autumn: rich, comforting, and unmistakably Bavarian.