Our Super Picky Cheeze & Pickle Board

Our Super Picky Cheeze & Pickle Board

The Perfect Plant Based Picky Cheeze Board

We’ve got everything you could possibly need to create a scrumptious Cheeze Board this Christmas.

We’ve broken the elements down of the collection of goodies that we love to put together on our picky platters so that you can pick and choose your favourites and tailor your board to suit you.



Wash the your grapes keep them all in one big bunch to serve!


Quarter the apples and cut away the core before finely slicing them. Squeeze over the juice of half a lemon which well prevent them from browning before serving them on you board AND makes them taste super zesty!


Cut the root off the celery and save it for soups or gravy. Trim the tips and break up any sticks that are clustered together. Cut the celery in half, widthways or leave them whole depending on what suits your assembly. Give them a good wash under cold water and dry with a tea bowl or kitchen paper before serving.


Love them or hate them, dates make a lovely sticky sweet contrast to the fresh fruits and veggies, slaty cheezes and pocky pickles.

Violfe Mediterranean Block

Cut the block into finger sized pieces place them into a very hot griddle pan or frying pan on a high heat. Keeping an eye on them, let them go golden on each side which will take about 3-5 minutes a side. Remove from the pan and set them aside to cool before adding them to your board.

Violife Greek Style Block

Cut this creamy block into cubes and place them in a bowl. Take a handful of chives, pick off the leaves of 2 sprigs of thyme, place them on a board and chop them as finely as possible. Put the cheeze cubes with the herbs on the board, drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. With your hands, tumble the cubes so that they become well coated in the herby oil then tumble them onto your serving board.

This is totally open to your creativity - instead of herbs you could used chopped fresh chilly and lime zest, garlic and freshly chopped parsley or go with plenty of  black pepper and lemon zest - go nuts!

Violife Mature Cheddar Style Block

We like this cut into wedges of fingers for people to take a chunk of thier own.

Pickles & Chutneys

We’ve selected some amazing products to offer on our shop this festive season - from Drivers Pickled Onion, Cornichons and Pickle Mix to Ouse Valley Hot Piccalili or Apricot & Ginger Chutney. So whether it’s pocky pickled onion or a dollop of jammy chutney - the intense, tongue tingling flavours of preserves like these are a must for us on any picky board!

Vegbred Crostini

A crunchy carrier is essential for a assembly like this so we love slicing up any of the Vegbred loaves drizzling them with olive oil, Seasoning with a pinch of salt and pepper and scattering over rosemary leaves before baking them in a medium oven (about 170c/ 340f / gas mark 3) until they’re super crisp and crunchy. Timings will vary depending on the which Vegbred loaf you use put generally the sourdough, tin loaf and bloomer will take about for 20 minutes or the toasting loaf will take about 45 minutes.

Either way, these are great to batch up and store in a jar ready for picky board!


When you’re ready to put your Cheezeboard together - choose your favourite board, platter or lined tray to assemble all your lovely bits and pieces together and serve in the middle of the table for everyone to tuck in!