Cheeseboards, as I've said, before don't have to be massive affairs featuring six or seven different cheeses. In fact it's far less wasteful if they're not.
Here's a simple one based on sheep and goats' cheeses from one of our two good local cheese shops Chandos Deli in Bristol. Top left a fresh young pecorino, at the bottom a silky-textured Montenebro goats' cheese and top right (and below) a slightly Roquefort-ish Beenleigh Blue ewes cheese from Robin Congdon of Ticklemore Cheese in south Devon. All have character but none are too strong which makes them a good selection for a red wine such as rioja. And equally good for someone who's intolerant to cows' milk.
And I like their paleness against the dark grey slate.
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