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Low FODMAP Cheeseboard


4 Persons

Prep Time

10 Minutes

Cook Time

20 Minutes

Low FODMAP Cheeseboard


  • 1 Jar Bay’s Kitchen Tomato & Red Pepper Chutney (30g per person for Low FODMAP serving)
  • 1 Block of cheddar
  • 1 Block of blue cheese
  • 1 Block of red Leicester with black pepper
  • 1 Camembert
  • 1 Block of Wensleydale with apricots (max. 3 slices per serving)
  • Assortment of gluten free crackers
  • 24 Grapes (max. 6 grapes per serving)
  • Lettuce leaves


  1. Heat oven to 200C/180C fan/gas 6.

  2. Unwrap the plastic wrapping on your camembert and remove any stickers or additional packaging.

  3. Wrap in foil and place on a baking tray and cook for 20 minutes or until the centre of the cheese is gooey and melted.

  4. Whilst the camembert is cooking, prepare the rest of your cheeseboard. Start by getting a board, slate or wooden. Place your blocks of cheese around the board, see our image for inspiration. Be sure to only serve a maximum of 3 slices of Wensleydale per person – it might be easier to serve this pre-sliced.

  5. Spoon Bay’s Kitchen Tomato & Red Pepper Chutney into a small bowl (30g serving per person is Low FODMAP).

  6. Use grapes & lettuce to add a splash of colour to your board too. Be careful to only have 6 grapes per serving so that this remains low FODMAP.

  7. Once the camembert is done, transfer onto the centre of your cheese board, cutting it slightly to allow the incredible cheese to run out.

  8. Serve with an assortment of gluten free crackers.

As apricots are Low FODMAP at serving size of 15g, we recommend serving a maximum of 3 slices of the Wensleydale with apricots. Alternatively, you can use a plain Wensleydale & not limit the serving size.

According to the Monash app, Grapes are Low FODMAP at a serving size of 6 grapes. Therefore, ensure that each serving doesn’t contain more than 6 grapes.

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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