The board that you assemble it, not us guessing
Choose cheeses by milk type and aging, add honey, nuts, and fig conserve — weight, total, and a "what's missing" hint are calculated right on the page.
Cheese board builder
Add items in 50-gram portions. On the right you'll see the weight, total, and a tip on what's missing for a balanced board.
Cheeses by milk type and aging
Filter by milk and by texture — from fresh chèvre to hard pecorino.
Drink Pairings
What to pair alongside so the cheese sings rather than clashes with the glass.
Sparkling brut
Bubbles wash away richness — that's why it works with creamy and fresh cheeses.
with burrata, mozzarella di bufala, chèvreDry white
Its acidity balances well with goat cheeses and young gouda.
with crottin, ash-coated goat cheese, goudaAged red
Tannin calls for a dense texture — choose a long-aged cheese, not a fresh one.
with pecorino, manchego, 18-month cheddarPort wine and something sweet
Classic pairing for blue cheeses: sweetness tames the salt and sharpness of the mold.
with roquefort, gorgonzola, dorblueCider and craft ale
Malic acid and hops pair well with semi-hard cheeses and prosciutto.
with gouda, cheddar, cured meatsAlcohol-free
Grape juice, pear shrub, or unsweetened black tea — the cheese doesn't get lost.
with any boardStorage and serving
Five steps after which the cheese on your table tastes just like it does in the shop.
Keep refrigerated at 4–8 °C
The bottom shelf or the crisper drawer. The freezer ruins the texture of soft cheeses beyond repair.
Paper, not plastic wrap
Cheese paper or parchment paper lets the cheese breathe. Tight plastic wrap gives it an ammonia smell.
Take out 30–40 minutes ahead
Cold cheese stays silent. Room temperature brings back the aroma and creamy texture.
A separate knife for blue cheeses
Mold spreads to its neighbors. For roquefort and gorgonzola — their own knife and their own edge of the board.
Cut following the shape of the wheel
Round — cut into wedges, pyramid — from the tip, hard — in thin sliced shavings.
Tasting order
From the mildest flavor to the boldest — otherwise the aged cheese will drown out the fresh one.
hard
Between cheeses — a sip of water or a piece of bread, so the flavors don't mix.
Chilled delivery
The cheese travels in a thermobox with a cold pack — not in a regular bag.
Thermobox with a cold pack
Holds 2–6 °C for up to eight hours in transit. Inside — a temperature indicator sensor.
- Soft cheeses — in a separate compartment
- Blue cheeses — in an airtight container
- No need to return the box
Within the city — same day
Orders placed before noon are delivered by courier in the evening. Cost — 120 UAH, free from 1500 UAH.
- Two-hour interval
- Courier call before departure
- Card payment on receipt
Nationwide — within a day
Shipped by courier the same day the platter is assembled. In summer, the box gets double ice packs.
- Waybill number — in the message
- Shipping before 14:00
- Cold chain damage — replacement
Rates, zones, and the free-shipping threshold will be set to yours in the finished shop — here they're shown as an example of the block layout.
Pickup from the store
We keep the assembled board in the display fridge until you arrive.
- We keep your order in the display case until the end of the business day.
- You can taste it in-store before buying a whole wheel.
- We slice it and wrap it in cheese paper right in front of you.
Key points at a glance
How much cheese to get for a group?
A guideline — 90 grams of cheese per person if the board serves as an appetizer, and 150–180 grams if it replaces dinner. The builder calculates this automatically: choose the number of people and watch the scale.
How many cheeses should be on the board?
Three to five different ones. Fewer and the board looks sparse, more and the flavors blend together. What matters is not quantity but contrast: soft, aged, and blue side by side.
Can I order a whole wheel?
Yes, wheels are sold whole or sliced for you in the shop. The builder shows 50-gram portions — that's the format for a board.
How long does cheese keep after delivery?
Hard and semi-hard — up to two weeks in cheese paper, soft and fresh — three to four days. Keep blue cheeses in a closed container, separate from the rest.
What to do if the box warms up in transit?
The indicator inside shows whether the temperature has risen. If the cold chain is broken — the item is replaced.