Chef's Cheese Selection Recipe
Make Chef's Cheese Selection Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese Board
Accompaniments
Garnish & Extras
Method
Cheese Board
- 1
Temper and prepare cheeses
Remove all cheeses from refrigeration 30–60 minutes before serving so they come to room temperature and their flavors develop. Keep them covered and placed on a cool countertop while they warm.
- 2
Unwrap and score
Unwrap soft-ripened cheese and place whole on the board; score the rind lightly with a knife to make serving easier. Leave the blue cheese in its crumbles or cut into small wedges. Slice the aged cheddar into thin wedges and roll or slice the goat cheese log into 1/2-inch rounds.
- 3
Label cheeses (optional)
If presenting to guests, write small labels or place a note card identifying each cheese variety to help guests choose.
Accompaniments
- 4
Prepare bread and crackers
Slice the baguette into 1/4-inch slices. Lightly brush both sides with 1 tablespoon olive oil and toast in a 200°C (400°F) oven for about 6–8 minutes or until golden and crisp. Arrange crackers in small stacks on the board.
- 5
Arrange fresh and dried fruit
Rinse grapes and pat dry; leave on the stems if possible. Halve larger dried apricots so they are bite-sized. Place grapes and apricots in separate small clusters around the cheeses.
- 6
Prepare nuts and pickles
If nuts are not toasted, spread them on a baking sheet and toast at 160°C (325°F) for 6–8 minutes until aromatic; cool. Place nuts and cornichons in small bowls or piles near cheeses.
- 7
Garnish & Assembly
- 8
Assemble the board
On a large wooden board or platter, place the four cheeses spaced apart to create visual anchors. Surround each cheese with complementary accompaniments: crackers and baguette near aged cheddar, honey and nuts near blue cheese, fruit near goat cheese, and quince paste near the soft-ripened cheese.
- 9
Garnish and finish
Tuck fresh rosemary sprigs and optional edible flowers between items for color and fragrance. Grind a little fresh black pepper over the goat cheese rounds and drizzle a few drops of honey over blue cheese if desired. Provide a separate knife for each cheese or knife per cheese type to avoid flavor mixing.
- 10
Final serving tips
Serve with small labels identifying cheeses and recommended pairings (e.g., 'Brie — quince paste', 'Blue — honey'). Keep leftover cheeses refrigerated after service and bring back to room temperature before re-serving.
