Wisconsin Cheese Board Recipe
selection of three artisan cheeses, seasonal jam, hickory smoked almonds, housemade baguette
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Ingredients
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Cheeses
Accompaniments
Tools & Serving
Method
Cheeses
- 1
Temper cheeses
Remove the three cheeses from refrigeration 30–60 minutes before serving and keep them covered with plastic wrap on the counter while other components are prepared. This allows flavors and textures to open up.
- 2
Portion cheeses
Just before plating, cut the aged cheddar into 1/4-inch slices or 1-inch cubes for easy picking. For the Monterey Jack, cut into 1/2-inch wide slices or wedges. Leave the triple-cream/wash-rind whole and score a shallow crosshatch on top to make it easy for guests to spread.
Accompaniments
- 3
Prepare jam and honey
Spoon the seasonal jam into a small serving bowl. If using honey, set in a small ramekin or place a honey jar with a spoon nearby for drizzling. If jam is very thick, let it sit at room temperature while cheeses temper; warm slightly (10–15 seconds) in the microwave if you want it more spreadable.
- 4
Warm and slice baguette
Preheat oven to 350°F (175°C). Lightly mist or sprinkle the baguette with water and wrap in foil. Warm in the oven 8–10 minutes until slightly crisp on the outside and soft inside. Remove, unwrap, and slice on the diagonal into 1/2-inch slices. For a crisper result, place slices directly on a baking sheet for 3–4 minutes to toast briefly.
- 5
Arrange nuts and crackers
Place the hickory smoked almonds into a small bowl or scatter in a cluster on the board. Arrange the crackers in a separate cluster or fan them beside a cheese that pairs well (cheddar or triple cream).
- 6
Prepare fruit and garnish
Wash and stem grapes, or core and slice apples/pears just before serving to prevent browning (toss slices with a light squeeze of lemon if desired). Place fruit in a small pile on the board. Tuck fresh herb sprigs near cheeses as garnish.
Assembly & Serving
- 7
Place cheeses on board
Select a large wooden board or slate. Position the three cheeses spaced apart to allow room for accompaniments and knife access: cheddar on one side, Monterey Jack opposite, triple-cream centered or at the top.
- 8
Add accompaniments
Near each cheese, place appropriate pairings: spoon the seasonal jam into a small bowl and set it next to the triple-cream and cheddar; position the bowl of hickory smoked almonds near the Monterey Jack; fan the baguette slices and crackers alongside the cheeses. Place fruit clusters between cheeses to add color and palate-cleansing bites.
- 9
Label and provide utensils
Provide a dedicated knife for each cheese (soft cheese spreader for the triple-cream, hard-cheese knife for cheddar, and a slicing knife for Monterey Jack). If desired, add small toothpicks or labels identifying each cheese variety.
- 10