Cheese Board Recipe

Cook jam

In a medium saucepan combine 2 cups berries, 1 cup sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 2 tablespoons water. Stir to combine and bring to a low boil over medium heat.

Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens and registers about 220°F on a candy thermometer or coats the back of a spoon, about 15–20 minutes.

Remove from heat and let cool to room temperature; it will continue to thicken. Transfer to a small serving bowl and refrigerate if not using immediately. Bring to room temperature before serving.

Prepare radishes

Trim and very finely dice 6 radishes. If pieces are large, pulse once or twice in a food processor to create uniformly small bits; drain any excess moisture on a paper towel.

In a medium bowl, mash 8 tablespoons room-temperature butter with a fork until soft and spreadable. Fold in the diced radishes, 1 tablespoon snipped chives, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper until evenly distributed.

Scoop the radish butter into a small ramekin, smooth the top, and chill for 15 minutes to firm slightly. Bring to room temperature before serving for easiest spreading.

Remove all cheeses from refrigeration 30–45 minutes before serving so they come to room temperature and develop flavor and texture.

Slice the aged cheddar into 1/2-inch slices, arrange the goat cheese log whole (optionally slice the tip), and leave the brie wheel whole or cut a wedge for presentation. Fan or fold the salami and drape the prosciutto so it’s easy to pick up.

If serving the brie warm: preheat oven to 350°F (175°C), place the wheel in an ovenproof dish, score the top gently, bake 8–10 minutes until softened but not collapsed. Serve immediately with crackers and honey.

Arrange cornichons in a small bowl or scatter on the board. Place spiced nuts and dried apricots in small piles for variety.

Warm the honey slightly (10–15 seconds in microwave) if thick so it’s pourable, and put in a small dish for drizzling over cheese.

Place crackers or sliced baguette in an accessible pile; toast baguette slices lightly if desired.

Select a large wooden board or platter. Start by placing cheeses spaced apart to create anchor points. Add bowls for house jam and radish butter near complementary cheeses.

Arrange cured meats, cornichons, spiced nuts, dried apricots and crackers around the cheeses, filling gaps to create visual balance and easy picking.

Drizzle a little honey over the brie or place honey dish nearby. Sprinkle flaky sea salt over the cheddar slices and scatter microgreens or herb sprigs for color.

Provide small knives for each cheese, spoons for jam and honey, and a butter knife for the radish butter. Label cheeses if serving to guests.