Cheeses Recipe

Herbed ricotta-mascarpone spread

In a medium bowl, combine 1 cup whole milk ricotta, 1/2 cup mascarpone, and 1/2 cup fresh chèvre. Stir until the mixture is smooth but still slightly rustic in texture.

Add 2 tablespoons minced fresh herbs (chives and parsley), 1 teaspoon lemon zest, 1 tablespoon honey, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Fold gently until evenly distributed. Taste and adjust seasoning—add another 1/4 teaspoon salt or a touch more honey if needed.

Transfer the spread to a shallow serving bowl. Drizzle with 1 teaspoon of the extra virgin olive oil (from Accompaniments), and sprinkle a small pinch of coarse sea salt on top. If you like, garnish with an extra chive stem.

Let the spread sit at room temperature for 15–20 minutes before serving to soften and let the flavors open.

Remove aged cheddar, manchego (or pecorino), and comté (or gruyère) from the refrigerator 30 minutes before serving so they come to room temperature—this improves aroma and texture.

Trim or slice each cheese into bite‑friendly pieces: for the cheddar and manchego, cut into 1/2‑inch cubes or 1/4‑inch slices; for comté/gruyère, make thin 1/8‑inch slices that can be slightly folded on the board.

Arrange these cheeses on a serving board in groups, leaving space between types so guests can identify each one easily.

Take the blue cheese and the washed‑rind wedge out of the fridge 30 minutes before serving. For the blue, crumble or break into small pieces and put into a small bowl. For the washed rind, leave the wedge whole or cut into 6–8 slices depending on size so guests can take a piece with crackers.

If the blue is strong, place it near milder cheeses on the board to prevent flavor crossover; provide a small cheese knife for the washed rind so guests can cut through the soft paste.

On a large serving board or platter, place the bowl with the herbed ricotta-mascarpone spread slightly off-center. Arrange the groups of aged/semi-hard cheeses and the blue & washed-rind pieces around it with space between types.

Fill in gaps with 1/2 cup mixed olives, 1/2 cup raw or Marcona almonds, and 1 cup grapes or thinly sliced pear fanned on the board. Place 24 crackers or toasted baguette slices in small stacks or along the edge of the board.

Spoon 2 tablespoons fig jam or place a small block of quince paste on the board for pairing with firm and blue cheeses. Drizzle remaining extra virgin olive oil (about 2 teaspoons) over the nuts or pears if desired and sprinkle 1/4 teaspoon coarse sea salt lightly over the fruit and nuts to heighten flavor.

Label cheeses if serving to guests (small cards or flags) so people know what they are tasting. Provide separate cheese knives, a small spoon for the spread and jam, and small forks for the blue cheese if desired.

Serve the board at room temperature (cheeses left out for up to 2 hours is fine). Encourage guests to combine different cheeses with fruits, jam, and crackers to explore contrasting textures and flavors.