Tis the season to…share a cheese board! As the Brits love of continental cheese continues to grow nothing says Christmas in the UK more than making those all-important festive decisions – such as which cheeses will bring a sense of occasion to our celebrations?

But if the struggle is still too great to decide whether to choose a Stilton or a Bleu d'Auvergne let our experts guide you on what should be the 'Grands Fromages' on your cheeseboard and the interesting accompaniments to pair them with.

Taking our lead from chef and restaurateur Claude Bosi, chef owner of Bibendum which has held two Michelin-stars since 2017 and his latest restaurant Joséphine Bouchon, Bosi shares the three ripe and rustic cheeses that he considers essential for any Christmas 'Plateau de fromages'.

Claude has carefully selected his festive favourites as; 48 month aged Comté, Fourme d'Ambert and Saint-Marcellin. His choices are applauded by wine and cheese pairing expert Jessica Summer, founder of Mouse and Grape, who holds an Academy of Cheese certification. Below Jessica shares unusual pairings for the three cheeses that are sure to surprise and delight your guests.

Aged Comté has the moreish nuttiness of a younger Comté but with flavours of sweet, dried fruits perfectly balanced with savoury notes. As it ages its texture becomes more crystalline and even more appealing on the bite. Charcuterie works very well and for an extra special touch, I'd propose thin slices of spiced, cured venison. For something a little different I'd also serve with a plate of festive biscuit such as a Lebkuchen or gingerbread cookies. Depending on your tastes, you can pair Comté with an Oaked White Rioja, Dry Oloroso Sherry (very festive!) and Appassimento wines.

Fourme d'Ambert is a soft creamy cheese which has the slightly salty flavours and musty aroma of blue cheese but is less overpowering than Roquefort or Stilton. For a truly indulgent accompaniment a touch of truffle honey will have guests oohing and aahing at every mouthful. For added texture try serving with chocolate honeycomb. If you are still looking to enjoy that festive port, a Tawny port would pair perfectly with Fourme d'Ambert but I'd also recommend a Bordeaux Blend or a Sparkling Rosé if you prefer something lighter or are enjoying earlier in the day.

Saint-Marcellin is a white rind cheese which can be enjoyed at all levels of maturity and becomes runnier as it ages. The cheese melts in the mouth with a slightly salty taste, a nice freshness, and flavours of fresh milk and hazelnut. To cut through the creamy richness of the cheese, serve with a bright red cherry chutney - which will not only provide a delicious pairing but will make a striking contribution to your cheese board aesthetic.

Wine-wise a Champagne or Crémant, Pinot Noir or even something as deep as a Barolo would all complement this delicious creamy cheese.