Low FODMAP Cheeseboard

10mins Prep time

20mins Cook time

4 Serves

You'll need:

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

Step #1

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

Step #2

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

Step #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.

Step #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.

Step #5

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

Step #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.

Step #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.

Step #8

Serve with an assortment of gluten free crackers.

Stir, Simmer & Serve

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