Appetizer
Classic Cheese and Biscuits: Digestives & Water Biscuits
Original name: Cheese and Biscuits with Digestives and Water Biscuits
About this dish
A proper British cheese board isn't complete without a selection of biscuits to pair with your favourite cheeses. This simple yet essential recipe shows you how to assemble the perfect spread, from crumbly digestive biscuits to crisp water biscuits, matched with a well-balanced choice of cheeses.
Whether you're hosting a party or treating yourself, this is the ultimate guide to getting that iconic combo just right.
Ingredients
UK and US measurements are both included for every recipe.
Mature Cheddar
dairy200 g
Imperial measurement: 7 oz
Stilton
dairy150 g
Imperial measurement: 5.3 oz
Brie
dairy150 g
Imperial measurement: 5.3 oz
Digestive biscuits
grain200 g
Imperial measurement: 7 oz (about 16 biscuits)
Water biscuits
grain150 g
Imperial measurement: 5.3 oz (about 20 biscuits)
Red grapes
fruit150 g
Imperial measurement: 1 cup
Red grape chutney or onion chutney
other100 g
Imperial measurement: 1/3 cup
Method
Prepare the cheese
5 minutesRemove cheeses from the fridge about 30 minutes before serving to bring them to room temperature for best flavour. Cut the Cheddar into thin wedges, slice the Brie into triangular pieces, and break the Stilton into rough chunks.
Arrange the biscuits
2 minutesPlace a generous pile of digestive biscuits and water biscuits on a large wooden board or slate. Leave space for the cheeses and accompaniments.
Add the cheeses
3 minutesPosition the cheese wedges and chunks around the biscuits, alternating colours and textures for visual appeal. Tuck the grapes and small bowls of chutney into any gaps.
Serve
0 minutesProvide small cheese knives for spreading. Let guests help themselves, pairing each cheese with their preferred biscuit. Enjoy with a glass of ale or a crisp apple.
Equipment
- Large wooden cheese board or slate
- Cheese knives (one per cheese)
- Small bowls for chutney (optional)
Nutrition facts
Tips
- For the best flavour, let the cheese sit at room temperature for at least 30 minutes before serving.
- Digestive biscuits have a slightly sweet, malty flavour that pairs beautifully with sharp Cheddar, while water biscuits are neutral and let the cheese shine.
- If you can't find Stilton, any good-quality blue cheese like Roquefort or Gorgonzola works well.
- Don't forget the little extras: a spoonful of chutney or a few grapes cut through the richness of the cheese.
Serving suggestions
- Serve as a starter or light lunch with a crisp green salad and a glass of full-bodied red wine or a cold ale. Great for parties or a cozy night in.
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Recipe by
Imogen Hawthorne
Specialises in British cuisineImogen makes bangers and mash with onion gravy that she reduces for hours. She is a patient masher.
Describe yourself in three words: Mashy, oniony, banger queen.