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Quality and quantity is key when it comes to creating an impressive cheese platter.

Creating an impressive cheese board is much easier than we think. It's about keeping it simple and following a few basic guidelines. 

We asked Canterbury Cheesemongers owner Sarah Aspinwall for her top tips.

* DON'T be caught short. A lunch platter should be based on 100-150 grams per person, or for a snack, allow 80-100 grams per person. Of course, if you don't mind having some cheese left over you can always get more.

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* DO think about accompaniments. For a general lunch or celebration platter try cold or cured meats, pate, olives, sundried tomatoes, gherkins, pickled onions, chutney, breads and crackers. Tip: Avoid salty or flavoured crackers as this can make the cheese taste extra salty. Dessert cheese platters can be paired with seasonal fruit, fruit pastes, sweet thin biscuits, fruit cake or gingerbread. 

* DON'T forget about dietary requirements. If you know that a guest has a lactose or dairy intolerance, include a sheep, goat or buffalo cheese. Pregnant women are warned to not eat soft and blue cheeses, which hold a risk of harbouring bacteria that can be harmful for their babies. It's best that expectant mothers stick to hard cheese.  

* DO let the cheese come to room temperature for at least two hours (and up to four hours for large pieces) before eating.

* DON'T cut the cheese into cubes or slices as they will dry up, lose flavour and look sad. 

* DON'T waste money on fancy cheese knives for home use – a good paring knife is just fine.

* DO buy your cheese from a cheesemonger who will allow you to sample and offer advice.

 - Stuff