In 1994 she created the British Cheese Awards so we've asked her for advice on putting together the ultimate christmas cheeseboard to impress your guests.
This is, admittedly a lavish selection. Your cheeseboards don't have to be this big - three different types are enough, but how about mixing things up a bit and choosing one of these lovely varieties to add to your existing favourites for a special Christmas treat?
Juliet advises: "Keep the cheeseboard light, using it as an excuse to finish off that last drop of red wine, or open up a bottle of Port or sweet wine to accompany the blues or strong, hard cheeses."
Port Salut wedge [Semi-soft – Cow]
One of the best known and most popular of all semi-soft cheeses, its universal appeal is its mild savoury taste and irresistible, squishy texture that feels velvety smooth in the mouth.
Boursin with Garlic & Herbs [Fresh – Cow]
This iconic cheese can be found across the world, and is loved for its subtle balance of melt-in-the-mouth light cream cheese mixed with garlic and finely chopped herbs.
Pablo Cabrito [Aged Fresh – Goat]
Made in Shropshire it has a mildly goaty aroma, feels almost velvety in the mouth and as it melts yields up its nutty notes and gentle fresh acidity on the finish.
Tunworth [Soft white – Cow]
Beneath the thin, white slightly wrinkly rind the almost runny interior feels luscious in the mouth, with a flavour like melted butter and mushroom soup with a dash of Sherry.
Capricorn Goat [Soft white – Goat]
This popular goat cheese is slightly chalky when young becoming runny around the edges with age. The taste is mild like ground almonds and white wine.
Stinking Bishop [Semi-soft Cow]
Don't be put off by the name – this modern British classic is washed in fermented pear juice giving it a truly voluptuous texture and rich, meaty, savoury taste.
Lincolnshire Poacher [Hard – Cow]
A cheddar-style cheese with a vibrant, lively complexity of flavours a hard, chewy texture and a green grassy savoury finish.
Woolsery Goat [Hard –Goat]
One of nearly 30 hard British goat cheeses, it has an open texture and subtle but distinct goaty taste that hints of sweet, crushed almonds and pine nuts.
Manchego [Hard – Ewe]
Beneath its distinctive ridged rind is a firm interior with an unmistakable taste of Brazil nuts and burnt caramel while slightly salty on the finish.
Cropwell Bishop Shropshire Blue [Blue – Cow]
Similar but not as strong as Stilton, the blue streaks make a wonderful contrast against the orange interior and the flavour is meaty, delicious with hints of cocoa.
Valdeon Blue [Blue – Cow, Goat, Ewe]
Valdeon is creamy, moist with blue green veins, a pungent aroma, salty bite and a clean piquant finish. Wrapped in leaves it gives any cheeseboard a rustic look
Wensleydale with Cranberries [Flavour added – Cow]
The fine crumbly texture of the Wensleydale combines perfectly with the dried, bitter sweet cranberries and is the perfect Christmas cheese.
Try adding these extras for your cheeseboard:
Apples, Plum or Apple Chutney [not too spicy], Oat Cakes, Bread sticks baguette or rye bread
Check out portsalut.co.uk for more cheese tips and advice from Juliet.
Love cheese? Check out these recipes:
Cauliflower soup with melted Stilton
Deliciously creamy cheese & onion soup
Lancashire red pepper & onion tarts