Cheese Plate Recipe

Bring cheeses to serving temperature

Remove Montrachet, Camembert, Manchego and Fourme d'Ambert from the refrigerator 30–60 minutes before serving and keep them in their packaging or on a plate to come to room temperature. This improves aroma and texture.

Place each cheese on the platter with space between them. For Manchego, cut a small wedge or fan thin slices; for Montrachet and Camembert leave whole or cut an X on the top to encourage a creamy center; for Fourme d'Ambert break into chunks or leave a slice from the wheel so guests can easily portion.

Olives: If olives are brined or packed with herbs, drain and transfer to a small bowl. Garnish with a few thyme leaves or a drizzle of olive oil if desired.

Walnuts: Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Cool slightly and scatter in a small bowl or on the board near cheeses.

Honey: Pour honey into a small ramekin for drizzling over soft cheeses or for guests to spoon onto slices of cheese and bread.

Baguette: Preheat oven to 350°F (175°C). Slice baguette on the diagonal into 1/2-inch slices. Arrange slices on a baking sheet and warm 5–7 minutes until just crisp at edges (do not overbake). Alternatively serve at room temperature. Place slices in a basket or on the board.

Crackers: Arrange crackers in small stacks or fanned along the board, leaving room for cheeses and bowls.

Herbs: Tuck fresh herb sprigs between cheeses and bowls for aroma and visual appeal.

Choose a board or large platter. Place the cheeses spaced apart so knives and small plates can be placed between them. Put bowls with olives, fruit compote and honey around the cheeses.

Add the toasted walnuts and crackers/baguette slices around cheeses. If using Manchego slices, fan them near the Manchego. Leave a cheese knife or spreader by each cheese (soft-spoon for Montrachet/Camembert; a firm knife for Manchego; a small fork or spreader for Fourme d'Ambert).

Garnish with a few sprigs of thyme or rosemary and a scattering of extra dried fruit or fresh grapes if available. Provide plates and napkins for guests.

Serve immediately once cheeses are at room temperature. Encourage guests to try contrasts: blue cheese with honey, Manchego with fig compote, soft cheese with walnuts and bread.

Combine dried fruit, orange juice, brown sugar and cinnamon stick in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook until fruit is plump and sauce is syrupy, 8–10 minutes. Remove from heat, stir in lemon zest, discard cinnamon stick when cooled, and transfer to a small bowl to cool to room temperature before serving.