Cheese Platter Recipe

Bring cheeses to serving temperature

Remove all cheeses from refrigeration 30–45 minutes before serving. This allows the flavors and textures of the aged cheeses (Comté, Roquefort, Camembert, Mimolette, chèvre) to open up.

Slice and present each cheese

Comté: Cut into thin 1/8–1/4-inch slices or small wedges for easy picking (about 8–10 slices). Roquefort: Crumble or cut into bite-sized pieces and place in a small section of the board (about 4–6 pieces). Camembert: Leave in the round or halve; score the top lightly and cut into 6 wedges. Mimolette: Cut into small cubes or thin wedges. Goat chèvre: Slice into rounds about 1/4-inch thick. Arrange each cheese with space between varieties so guests can identify and taste each separately.

Label cheeses (optional)

If serving multiple guests, place small labels or note cards indicating the cheese name and origin next to each cheese to guide tasting.

Prepare bread and crackers

Slice the baguette on a diagonal into 1/3-inch slices. If you prefer warm bread, toast slices lightly for 3–5 minutes at 350°F (175°C) brushed with 1 tsp olive oil. Arrange crackers and bread on the board in groups near cheeses that pair well (e.g., crackers near Roquefort, baguette by Camembert).

Prepare fruit and nuts

Rinse and dry grapes; leave some stems attached for presentation. Halve large dried figs if needed. Lightly toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring frequently; cool completely before placing on the board.

Arrange condiments

Place honey, fig/apricot jam, and whole-grain mustard in small bowls. Spoon honey into a small dish and drizzle a little over a few wedges of Comté for guests who like sweet-savory contrast. Place cornichons in a small bowl to contain brine.

Seasoning & finishing touches

Scatter fresh thyme sprigs around the board and lightly crack 1 tsp fresh black pepper over the Roquefort and some Comté pieces if desired. Keep Camembert intact until ready to serve to preserve creaminess.

Choose a wooden board or large platter. Position cheeses spaced apart so guests can approach from multiple sides. Build small clusters of grapes, dried figs, and toasted walnuts near complementary cheeses. Place small bowls (honey, jam, mustard, cornichons) strategically so tines and spoons are accessible. Fan bread slices and crackers near the cheeses intended for spreading or pairing.

Garnish with thyme sprigs and leave toothpicks or small cheese knives near each cheese. Provide at least one knife per cheese type (soft cheese: spreader; hard cheese: firmer knife). Keep extra napkins and plates available.

Serve immediately after assembly. Replenish bread, crackers, fruit, and nuts as needed. Advise guests to taste cheeses from mildest to strongest (goat chèvre → Camembert → Comté → Mimolette → Roquefort) to appreciate the progression of flavor.