I came across this attractively presented cheeseboard in a restaurant called Le Bistro d'Hervé in Agde the other day and thought I'd share it with you. It's a model of what a modern cheeseboard should be - attractive, limited in scope (so not too expensive!) and very wine-friendly (largely because the cheeses weren't overmatured and the accompaniments were skilfully chosen to build a bridge to any accompanying wine*). The cheeses were Reblochon (left) Comté (back) Roquefort (front) and Cantal in a rectangular piece underneath, propping up the other cheeses. The two jellies were griottine (wild cherry) at the back and piment d'Espelette (an AOC chile from the Basque Country) in the front. I haven't seen these in England but there are other products, for example chilli-flavoured jelly that should work equally well.
I also liked the fact that the board was rough and unvarnished, an attractive contrast to the smoothness of the cheese.
*For more on cheese and wine pairing see my website matchingfoodandwine.com
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