The perfect spring picnic with cheese
The first warm days are here, and that means only one thing: picnic time. A blanket in the park, a good glass of wine and, of course, a generous selection of cheese. But which cheeses should you bring? And how do you keep everything tasting its best? In this article, we share our top tips for an unforgettable spring picnic with cheese.
Which cheeses are perfect for a picnic?
Not every cheese travels well. Soft cheeses like brie melt quickly in the sun, and very young cheese turns rubbery. The ideal picnic cheese is firm enough to slice but still full of flavor. Here are our top picks:
- Mature Gouda – The all-rounder. Firm enough not to melt, flavorful enough to impress. Slice it at home and layer the slices between sheets of parchment paper.
- Manchego – This Spanish sheep’s milk cheese was practically made for eating outdoors. Firm, dry and nutty, it pairs perfectly with olives and chorizo.
- Parmigiano Reggiano – Break off generous chunks and serve with balsamic and honey. It won’t melt, it keeps well and everyone loves it.
- Comté – A French mountain cheese with a fruity, complex flavor. It holds up perfectly for a few hours out of the fridge and actually tastes even better at room temperature.
What else should you bring?
A great cheese picnic is about more than just the cheese. The right accompaniments turn it into a real experience:
- Bread – A fresh baguette or sourdough loaf. Slice it thickly at home before you leave.
- Fruit – Grapes, strawberries and figs are classic choices that pair well with almost any cheese.
- Nuts – Walnuts with blue cheese, almonds with Manchego, cashews with young goat’s cheese.
- Chutney or honey – A jar of fig chutney or a small bottle of honey makes any cheese taste even more special.
- Wine – A crisp white or light rosé suits a spring afternoon perfectly. Try a Sauvignon Blanc with goat’s cheese or a Chardonnay with mature Gouda.
Practical tips for keeping cheese outdoors
Nobody wants to send their guests home feeling sick. Follow these simple rules:
- Cooler bag – Always transport cheese in a cooler bag with ice packs. Only take it out when you’re ready to eat.
- Parchment paper – Wrap cheese in parchment paper, not plastic. Cheese needs to breathe, even on the way there.
- Timing – Take the cheese out of the cooler bag about 20 minutes before eating. Cold cheese has much less flavor.
- Shade – Keep your cheese board in the shade. Direct sunlight makes cheese sweat and soften quickly.
- Cutting board – Bring a small wooden board. Trying to cut cheese on a plate or a blanket is asking for trouble.
How to put together a complete picnic cheese board
Want to go all out? Put together a complete cheese board with four or five cheeses. Aim for a mix of hard and soft, mild and bold, cow’s and sheep’s milk. For example:
- Mature Gouda (firm, crowd-pleasing)
- Manchego (Spanish, nutty)
- Comté (French, fruity)
- Goat’s cheese (fresh, creamy)
- Parmigiano Reggiano (umami, bold)
Plan for 100 to 150 grams of cheese per person if it’s the main event, or around 75 grams if you’re serving it alongside a meal.
How to store leftover cheese after your picnic
Cheese that has been out of the fridge for more than two hours is best not saved. So bring a little less rather than too much. Hard cheeses like Parmigiano Reggiano and mature Gouda keep the longest. Read more about how to store cheese properly.
Ready for your first spring picnic? Order your favorite picnic cheeses below and make an afternoon of it.
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