Flavoured cheeses are so naff. A choice good hard English cheeses, Stilton or a blue Wensleydale, Danish Blue makes a superb sauce to enliven second rate beef but never on the cheese board. A choice of soft cheeses, I would go for a ripe Pont Eveque and an English soft cheese from one of the many excellent artisan cheesmakers.

Plain crackers are traditional in England but fresh baguette is acceptable.

Wensleysdale is fantastic with gingerbread (preferably Bothams of Whitby) but that combination is for high tea not a cheeseboard.