The cheeseboard is, arguably, the highlight of any dinner, but there’s an art to crafting a delectable selection. From selecting the right cheeses and serving them at their best to the ensuring a balanced pairing of sundries and sippers, the craft of the cheeseboard is a skill to learn. It’s time to do away with whipping out a Stilton wheel straight from the fridge. We asked top cheese experts, Hero Hirsh and Sam Wilkin, about the do’s and don’ts of Christmas cheese eating:How much cheese should you serve? As a rule, around 100g-150g per person should be plenty, but keep in mind that buying generously ensures your stock will last a few days over the festive period. Sam Wilkin, head cheesemonger at Pick and Cheese, The Cheese Bar and Columbia Road’s Funk, recommends getting fewer but larger wedges, which will last a few days and help the cheese retain its quality.