Three Cheese Platter Recipe

Bring cheeses to temperature

Remove all three cheeses from the refrigerator 30–60 minutes before serving and keep covered. Room temperature lets flavors open up and makes soft cheese spreadable.

Slice and portion the aged cheeses

Comté: Using a sharp knife, cut the 8 oz wheel or wedge into 1/4–1/2-inch slices or 1-inch batons for easy picking. Arrange the slices in a small fan on the platter. Aged goat Gouda: Cut the 6 oz wedge into 1/4–1/2-inch slices or small wedges. Keep the rind on for appearance and flavor contrast. Place near the Comté but with some space so guests can identify each cheese.

Prepare the soft cheese

Briar Rose Butterbloom: Leave whole or cut the 5 oz round in half horizontally (or into wedges) so guests can spoon or spread easily. Place on the board with a small spreader or butter knife nearby.

Toast and slice bread

Slice the baguette into thin rounds, optionally brush lightly with olive oil and toast at 375°F (190°C) for 6–8 minutes until golden. Arrange toasted or fresh slices in a stack or fan on one side of the platter.

Place crackers

Fan or stack the crackers on the platter in a separate area from the breads so textures are easy to pair with cheeses.

Add fresh fruit and pickles

Scatter grapes in small clumps around the cheeses. Fan the pear slices and tuck them near the soft cheese. Place cornichons in a small dish or pile them near the aged Gouda for a bright, acidic contrast.

Add nuts and spreads

Spoon the fig jam into a small bowl or ramekin and set it beside the cheeses. Put the Marcona almonds in a small pile. Add the whole-grain mustard in a tiny bowl for guests who want a savory accent.

Drizzle the runny honey (about 2 tablespoons) over the exposed face of the soft Butterbloom cheese or serve it in a small dish for guests to add as desired. Lightly scatter or tuck the rosemary sprigs or thyme among the cheeses for visual appeal and aroma.

Sprinkle freshly ground black pepper (about 1 teaspoon) over the pear slices and a little near the soft cheese if desired. Make sure each cheese is identifiable—label them with small cards if serving to guests.

Provide appropriate knives and spreaders: a harder-cheese knife for Comté, a cheese plane or thin knife for Gouda slices, and a small spreader for the Butterbloom. Encourage guests to start from mild to strong (soft to aged) or as they prefer.

Servings: Present the platter on a clean wooden board or slate. Keep leftover cheeses refrigerated in breathable wrapping (cheese paper or parchment and a loose layer of foil) and consume within 3–5 days for best quality.