Cheesemongers have a game plan for building their perfect board: “Something old, something new, something goat and something blue.” While you don’t have to follow this strategy to the letter, it can be a great launch pad for what to buy. The end goal is to offer guests different flavors and textures. That way they can find at least one cheese they like.

Hard cheeses (“something old”): These are aged longer, resulting in cheeses that are firmer, drier and often with a delectable nutty flavor. They also tend to be saltier so a little goes a long way. Think Parmigiano-Reggiano, aged Cheddar, aged Gouda, Manchego, Gruyere and Mimolette.

Soft cheeses (“something new”): These are cheeses that are still relatively young, creamy and often mild. Crowd favorites in this category include soft-ripened cheeses, like Brie and Camembert. If you like these two varieties, also try Mt. Tam from Cowgirl Creamery or Nettle Meadow Kunik.

Soft, young cheese also include the category of fresh cheeses, such as burrata, ricotta and bocconcini (small fresh mozzarella balls). Milky-white with a higher moisture content, they will have the mildest flavor.

Goat cheeses: Made from goat’s milk, goat cheese tends to have a pleasant tang and delicious funk. It can be soft and fresh, like chèvre; or soft-ripened with a bloomy rind, such as Humboldt Fog; or aged and hard, like goat Gouda.

Blue cheeses: The most famous examples of blue cheese are Gorgonzola, Stilton and Roquefort. It’s a bit of a divisive category that has diehard fans pitted against haters who can’t stand the pungent funk. If you’re looking for a good, approachable gateway blue that can appeal to both camps, try a cambazola; it has the assertive flavor of Gorgonzola tempered by the buttery-soft texture of a Camembert.