After you’ve munched on mince pies, chowed down on turkey and overdosed on chocolates, there’s always room for one more festive indulgence - cheese.

“Christmas is a time when we traditionally eat a lot of Stilton. But with over 700 named cheeses currently being produced in the UK, the festive season is the perfect time to branch out and try other cheese as well,” says Nigel White, secretary of the British Cheese Board.

So which cheeses should you go for? White recommends a Cheddar-like variety (ever popular, Cheddar makes up 55 per cent of all retail sales in Britain), a white mould cheese such as Brie or Camembert, a colourful one like Double Gloucester, plus a blue cheese and a blended one. “Never too much on the cheese board or it ends up being expensive and wasteful,” he adds.

Here are some tasty examples that, together, make a feast for the eyes as well as the palate.

Cheddar: Davidstow Vintage Cheddar

Matured for more than 20 months, this cheese, which is made in Cornwall with local milk, develops a distinctive, long-lasting nutty taste yet still retains a creamy background flavour.

White mould: Capricorn Goat’s Cheese

Crafted at the Lubborn Creamery from goat’s milk from the West Country, this cheese has a delicate, velvety-soft white coat. When young, it’s mild and crumbly and slightly nutty, but as it ripens the white curd becomes softer and creamier, developing a fuller flavour. Also makes a nice starter when heated in the oven.

Cheese with colour: Cornish Yarg

A moist cheese from Cornwall with a fresh, creamy taste. It has a quality all of its own, derived from the hand-applied covering of green nettles leaves, which makes it really stand out on a cheese board.

Blue: Long Clawson’s Claxstone Smooth Blue

Despite being new, this cheese was named Supreme Champion at the National Cheese Awards in May. A unique soft, creamy texture and mild taste, it’s gentle and delicate compared to other blues yet still has that recognisable tangy flavour and can be eaten straight from the fridge.

Blended: Real Yorkshire Wensleydale and Cranberries

Creamy Real Yorkshire Wensleydale is combined with the delicate, fruity succulence of cranberries. An original creation from The Wensleydale Creamery, it displays an innovative blend of flavours and looks beautiful too.

Now try these budget-friendly festive cheesy recipes...

Creamy cheese and onion soup

This soup makes a good starter for your Christmas Day dinner.

(Serves 4)

2 large onions, chopped

1 carrot, chopped

900ml vegetable stock

100g low-fat soft cheese

2tbsp chopped fresh chives or parsley

75g Double Gloucester, Red Leicester or Cheddar cheese, finely grated

50g croutons

Freshly ground black pepper

Put the onions, carrot and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, until the vegetables are tender.

Blend the soup in a liquidiser or food processor, or use a hand-held stick blender. Add the low-fat soft cheese and half the chives or parsley and blend until smooth. Gradually add most of the grated cheese, stirring until melted. Reheat gently and season to taste.

Ladle the soup into 4 bowls and garnish with the croutons, chives or parsley and remaining grated cheese.

Cook’s tip: Cool the soup and store in a covered container for up to 3 days, or freeze for up to 3 months.

Crumbly lancashire, red onion and pepper tarts

This quick recipe, from store cupboard ingredients, is a great addition to a Boxing Day buffet spread.

(Serves 4)

4 individual shortcrust pastry tarts

15g butter

2 red onions, sliced

100g roasted red peppers (from a jar), torn into pieces

8 cherry tomatoes, halved

Few drops balsamic vinegar

100g Lancashire cheese, cut into chunks

Freshly ground black pepper

Fresh thyme sprigs

Pre-heat the oven to 180�C/fan 160�C/Gas Mark 4.

Arrange the pastry tarts on a baking sheet.

Melt the butter in a non-stick frying pan and gently fry the onions for 8-10 minutes until soft and tender. Add the roasted peppers, cherry tomatoes and balsamic vinegar, stirring gently. Spoon into the tarts and share the chunks of Lancashire cheese between them. Season with black pepper and add a couple of thyme sprigs to each tart.

Transfer to the oven and bake for 8-10 minutes until warmed through. Serve with salad.

Cook’s tip: As an alternative to Lancashire cheese, try the tarts with Cheshire, Wensleydale or Caerphilly instead.

British brie and roasted vegetable pie

This tart is easy to make and a handy option for any vegetarian visitors.

(Serves 4)

1 courgette, sliced

1 yellow and 1 red pepper, deseeded and thickly sliced

8 cherry tomatoes

1 small red or white onion, sliced

1 tbsp olive oil

100g British Brie, cut into chunks

2tsp sesame seeds

For the pastry

200g plain flour

Pinch of salt

75g white vegetable fat, chilled and cut into pieces

50g mature Cheddar cheese, grated

1 egg, beaten

Preheat the oven to 200�C/fan 180�C/Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with the olive oil and toss to mix. Roast for 20 minutes then set aside to cool.

Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the vegetable fat until the mixture looks like crumbs. Stir in the Cheddar, then add 2 tablespoons of beaten egg and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.

Roll out the pastry on a lightly floured surface into a 30cm (12in) circle. Transfer to a baking sheet (the pastry may overlap the sheet at this stage). Brush the pastry with beaten egg.

Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge. Sprinkle the Brie on top. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-form tart. Brush the pastry with beaten egg and sprinkle with sesame seeds.

Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.

Cook’s tips: Make the pastry in a food processor to save time.

Recipes supplied by the British Cheese Board. See britishcheese.com