What Makes the Perfect Cornish Cheese Board
Behind the scenes of our cheese experience training
There’s something quietly theatrical about a Cornish cheese board done properly…
We believe food should tell stories, and our latest team training session introduced us to the world behind some of Cornwall’s most remarkable cheeses. Hosted by James Greet, the founder of The Greet Cheese Delivery Co, our team spent time exploring not only flavour and pairing, but the heritage behind every wheel, wedge and rind.
Tasting Our Way Through the Cornish cheese scene
The training began where every great Cornish cheese board should – the tasting.
From soft and delicate styles to bold washed rinds, the team explored a wide range of Cornish cheeses while learning how different environmental factors shape the flavour of each cheese. Rather than simply tasting, the session encouraged everyone to slow down and think about what they were experiencing on the palate – does it have sharper tangs or a creamy finish?
Certain cheeses immediately stood out for their individuality...
Sergeant Pepper drew attention with its mellow creamy texture layered with bursts of green peppercorn, adding a slight warmth without overpowering the cheese itself. Keltic Gold quickly became one of the most talked-about cheeses of the afternoon, its cider-washed rind bringing a rich aroma from the moment it was cut.
Alongside tasting, the team learnt how factors such as ageing, animal diet and even the seasons, influence flavour and texture of the cheeses throughout the year. Discussions moved beyond simply deciding what people liked, instead focusing on understanding balance and the journey of cheese making.
The Makers Behind Every Wheel
Discovering the heart of Cornish cheesemaking.
What made the session truly memorable was discovering the people and heritage behind each cheese. Many of the producers remain independent, with family-run dairies and generations of knowledge shaping every batch.
At Lynher Dairy, the story of Cornish Yarg begins with a 17th-century recipe discovered hidden in an attic by farmer Alan Gray, whose surname inspired the now-iconic name “Yarg”.
At Allet Dairy near Truro, a husband and wife continue to handcraft goat’s cheese – and at the heart of their brand is their happy goats! Using milk from Cornwall’s only commercial herd of British Saanen goats, they continue to produce their exceptional Bosvean Goat’s Cheese.
Beyond flavour, the training highlighted how landscape and farming practices shape cheese itself. Seasonal grazing changes milk composition throughout the year, influencing texture and richness depending on what the animals are feeding on. It gave the team a deeper appreciation for the craftsmanship behind every experience we serve.
The perfect pairing
No Cornish cheese board feels complete without the perfect pairing...
Alongside the cheeses themselves, the session explored the art of pairing, with Port taking centre stage.
The team discovered the differences between styles ranging from Late Bottled Vintage to Tawny and White Port, learning how oak ageing shapes flavour, texture and depth. We tasted notes of cassis and warming spice in the LBV, while aged Tawny Ports revealed softer layers of toasted nuts and dried fruit. Through stories from some of Portugal’s most celebrated Port houses, we also explored the centuries-old heritage of Taylor’s, founded in 1692, alongside the vineyard-led approach of Bulas in the Douro Valley.
But a great cheeseboard is never simply cheese and wine.
The session highlighted how every accompaniment plays its own role in the experience. Quince jelly brings sweetness and acidity to balance the richer cheeses, artisan crackers add texture to a bite without overpowering delicate flavours, while fresh grapes refresh the palate between each tasting. Every element earns its place on the board, all og which are chosen to quietly complement one another.
Discover Our Dining experience In Cornwall
For our team, the training was about far more than memorising tasting notes. It was about understanding the craftsmanship and care behind every cheese we serve. From family dairies hidden across Cornwall to centuries-old Port houses in Portugal, each pairing carries its own story. And now, it’s a story we can share with every guest who joins us in our restaurant in Cornwall.
Cheese Experience
Served exclusively in the Dining Galleries Restaurant | £30 per person
Our cheese experience is designed to be savoured. A curated selection, chosen for its character and provenance, allowing you to explore each flavour at your own pace.
Every cheese reflects its heritage and craftsmanship, paired with professionally picked accompaniments for an experience like no other – the perfect finish to your meal.
Hollie Davies is part of the marketing team at Penventon Park Hotel. She loves all things seasonal, from crisp autumn mornings to twinkling Christmas nights. She never skips her morning coffee and finds magic in the little things that stick with you, all too well.
