Cheese And Board Recipe

Temper cheeses

Remove all cheeses from the refrigerator 30 to 60 minutes before serving to bring them to near room temperature. This enhances aroma and flavor and makes soft cheeses easier to spread.

Prepare cheeses

Trim rind if desired: for the goat cheese, leave the rind intact; for brie, you can leave the rind but score a shallow 'X' on the top to make serving easier. Cut the aged cheddar into a few different shapes (large wedges and thin slices) so guests can choose. Crumble or present the blue cheese in a small wedge with a cheese knife. Place the goat cheese log on a small plate to allow spreading.

Arrange charcuterie

Fan or fold prosciutto slices into loose ribbons and place on the board. Roll or fold salami and soppressata into bite-size bundles and group near the crackers and breads so guests can assemble bites easily.

Just before serving, slice the baguette on the diagonal into 1/3-inch (8 mm) slices. If you prefer warm crostini, brush slices lightly with olive oil and toast at 200°C (400°F) for 6–8 minutes until lightly golden. Arrange assorted crackers in small stacks or fans around the board. Place a small jar or spoon of grainy mustard nearby.

Place small bowls on the board and fill one with olives, one with fig jam (or other fruit preserve), and one with honey. Scatter dried apricots and marcona almonds in small clusters. Arrange cornichons near the cured meats. Position bunches of grapes with stems intact so guests can pick easily.

Portion guidance

Aim for a variety of flavors and textures on the board: sweet (dried fruit, honey, jam), salty (cured meats, olives), crunchy (crackers, almonds), and creamy (soft cheeses). Keep spice and strong flavors (blue cheese, mustard) slightly offset so they don’t overpower milder cheeses.

Choose a large wooden board or slate. Start by placing bowls for honey, jam, and olives spaced across the board to anchor the layout. Place the cheeses first, leaving space for knives. Add meats next to complementary cheeses. Fill in gaps with crackers, baguette slices, nuts, and fruit. Tuck sprigs of rosemary and thyme around the board for color and aroma. Provide one knife per cheese type: a soft cheese spreader, a hard cheese knife, and a small fork or crumbling knife for blue cheese.

Label cheeses if desired with small cards or toothpicks so guests know what they’re tasting. Serve with small plates and napkins. Replenish items as needed during service.