As people shun commercialism and seek ways to reduce their carbon footprint, the popularity of handmade gifts is on the rise. According to a recent survey, 80% of respondents bought a handmade gift because they are unique with 95% stating handmade gifts are more personal*. What could

be more personal and unique than gifting your Mum a cheeseboard that's as pretty as a work of art this Mother's Day? A beautifully presented cheeseboard will take a little time and effort, but the result will be rewarding and gratefully received.

Charlène Bouy is founder of Charlicot Fromagerie, a Parisian cheese and wine shop that specialises in creating cheeseboards that are to be admired first and savoured second. Here she gives her recommendations for creating a European cheeseboard that is not only visually striking but delicious too.

For Charlène and her team, celebrating seasonality is key and spring is a perfect time to seek out light, fresh cheeses, fruits and edible flowers.

Charlène says: “At this time of year, I choose soft creamy cheeses that are tender as a mother's heart and soft like a hug. My first choice would be a fresh Brillat-Savarin PGI, which I decorate with pretty edible flowers.”

In addition to seasonal fruits and edible flowers, Charlène uses classic cheese accompaniments such as honey, quince paste, jams. However, she urges against putting all the accompaniments on the board as this will overcomplicate both the aesthetics and flavours.

The cheeseboards are planned according to cheese families and after a soft, creamy cheese like a Brillat-Savarin PGI, they will add a cooked, pressed cheese such as a Comté PDO, France's most popular cheese, then a Tome des Bauges PDO a raw cow's milk cheese from the Haute Savoie. For something truly special, Charlène would also choose a Beaufort d'Alpage PDO: its fruity taste and creaminess is highly prized.

Charlène and the team like to tightly pack the cheeseboard and recommend that you use smaller pieces of cheese to fill the gaps when less space is available.

However, her top tip for creating beautiful cheeseboards: “Enjoy yourself, unleash your creativity. Spring is the perfect time for fresher, lighter cheeses and colourful decoration.”

More suggestions for the Mother's Day cheeseboard

There are hundreds of French cheeses to choose from, each with their own unique textures and flavours. If you'd like to follow Charlène's example with gentle and creamy cheeses, here are a few appetising alternatives.

• Brie is one of France's best known cheeses, but for something a little special opt for a Brie de Meaux PDO which has a milky and rich taste with flavours of mushrooms and almonds.

• Saint-Nectaire PDO has an earthy, velvety rind and a supple paste with delicate crème fraîche acidity and lovely earthy, nutty flavours.

• Neufchâtel PDO is a pretty cheese known for its heart shape. The rind gives off a delicious mushroomy aroma and the paste smells of cream. The texture is soft and melts in the mouth.

• Mimolette will add a splash of colour and texture to the cheeseboard thanks to its bright orange paste and its dense texture. When aged it has flavours of hazelnut.

• Fourme de Montbrison PDO: this blue cheese has an agreeable woody aroma rises from its rind; the flavour is lightly salted with a delicious fruity, milky taste with a light touch of blue.

To discover more about French cheese families, visit https://dairy-products-from-france.com/cheese/.

For visual inspiration on cheeseboards visit: https://www.instagram.com/charlicot_fromagerie/

* https://www.banburyguardian.co.uk/read-this/the-rise-of-giving-handmade-christmas-gifts-4814569

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About CNIEL:

CNIEL, (Centre National Interprofessionnel de l'Economie Laitière) the French Dairy Interbranch Organisation, is an

organisation recognised by French and European public authorities which brings together players from the French dairy

sector (milk producers, cooperatives and private companies, people in mass retail, trade and institutional catering.).

CNIEL seeks to promote the economic development of the sector, facilitate relations between producers and processor

and promote milk and dairy products.