Artisan Cheese (v) Recipe

Bring cheeses to temperature

Remove all cheeses from refrigeration 30–45 minutes before serving and keep covered. This allows flavors and textures to open up.

Prepare goat cheese

If the goat cheese is a log, slice into 1/2-inch rounds or leave whole and score the top. For a rustic presentation, place log on board. Optionally run a fork through a slice when spreading onto crackers so it breaks into soft pieces.

Portion aged cheddar and blue

Cut the aged cheddar into 1/3-inch slices or 1/2-inch cubes and break the blue cheese into bite-sized chunks using a small knife. Arrange cheeses with space between them on the board.

Arrange jams and honey

Spoon specialty jam into a small ramekin (about 2 tbs each). Pour honey into a small pouring dish or ramekin. Place ramekins near cheeses that pair well (goat with fig/apricot jam; blue with honey).

Prepare nuts and dried fruit

If nuts are not roasted, warm a small skillet over medium heat, add nuts and toast 2–3 minutes until fragrant, shaking pan, then cool. Roughly chop walnuts, leave Marcona almonds whole. Halve larger dried apricots if desired. Place nuts and dried fruits into small piles or ramekins on the board.

Pickles & garnish

Rinse any brine off cornichons/pickled grapes and pat dry. Scatter a few fresh rosemary sprigs between cheeses for aroma.

Seasoning

Lightly dust the aged cheddar with a pinch (about 1/8 tsp) of coarse sea salt and a grind of black pepper. Optionally sprinkle sesame seeds over the goat cheese log for texture.

Toast baguette slices

Preheat oven to 375°F (190°C). Slice the baguette on the diagonal into 1/4-inch slices, brush one side lightly with 1 tbs extra-virgin olive oil. Arrange on a baking sheet, olive oil side up, and toast 6–8 minutes until golden and crisp. Cool slightly.

Arrange crackers

Fan water crackers and multigrain crackers in small stacks near each cheese so guests can select textures. Keep fragile crackers protected from moist toppings by placing them farther from jam/honey ramekins.

Assemble the board

On a wooden barn board or large platter, place cheeses first with space between. Add ramekins of jam and honey near complementary cheeses. Position nuts, dried fruit, and cornichons in clusters. Fill gaps with crackers and toasted baguette slices. Garnish with rosemary sprigs.

Serving suggestions

Provide a small knife for each cheese (cheese spreader for goat cheese, hard-cheese knife for cheddar, fork or small spoon for blue). Suggest pairings on the fly: goat + fig jam; blue + honey + toast; cheddar + multigrain cracker + walnut.

Keep board tidy

Refill crackers and nuts as needed. Replace cheeses from reserve supply if serving for longer than 60 minutes; keep replacements refrigerated until 10–15 minutes before plating.