Assorted Cheese Recipe

Temperature

Remove all cheeses from refrigeration 30–45 minutes before serving so flavors and textures open up. For a larger or very cold refrigerator, allow up to 1 hour.

Prepare cheeses

Place cheeses on a clean cutting board. Leave the brie whole or cut a wedge if preferred. Slice or wedge the cheddar and Manchego into 1/4-inch slices or 1-inch wedges. Crumble the blue cheese into a small bowl or leave in a wedge for guests to serve. Keep the goat cheese log whole or slice into 1/2-inch rounds. Arrange each cheese on separate areas of the board to prevent stronger flavors from overwhelming milder ones.

Slice the baguette on a diagonal into 1/4-inch slices. If you prefer toasted crostini, brush both sides lightly with olive oil and toast on a sheet pan in a 375°F (190°C) oven for 6–8 minutes until lightly golden, flipping once. Arrange crackers in small stacks or fans around the cheeses.

Pit and halve Medjool dates and arrange next to the goat cheese and blue cheese (they pair well together). Scatter grapes and dried apricots in small clusters on the board. Spoon fig jam into a small ramekin and place near the brie and Manchego for spreading.

Place Marcona almonds and mixed olives each in small bowls or piles on the board. Keep olives in a separate dish to contain brine. Arrange them near the crackers and breads for easy pairing.

Tuck rosemary sprigs between cheeses for aroma and visual appeal. Lightly drizzle honey over the blue cheese or a wedge of brie (or serve honey in a small dish). Sprinkle flaky sea salt and a little freshly ground black pepper over the goat cheese rounds and Manchego slices to highlight flavors.

Final assembly: step back and balance the board visually by varying heights and colors. Provide cheese knives/spreaders for each cheese (a soft cheese spreader, a hard cheese knife, and a small spoon for jams/honey). Offer small plates and napkins so guests can build bites.