Dry Jack Cheese Plate Recipe

Temper & prep cheeses

Remove Dry Jack, aged cheddar, and Manchego from the refrigerator 20–30 minutes before serving so they come to near-room temperature. This improves flavor and texture.

Slice & present cheeses

Trim any rind if desired. Cut Dry Jack into 1/4-inch thick wedges or firm rectangular slices (about 8 oz total). Slice the aged cheddar into 1/4-inch slabs and the Manchego into thin wedges. Arrange each cheese in its own area on the serving board, slightly fanned for easy picking.

Fold prosciutto or roll slices of salami into loose rosettes and place near the cheeses. Rinse grapes, pat dry, and leave some attached to small stems for presentation. Core the apple and pear if desired; slice thinly and immediately toss lightly with a few drops of lemon juice (optional) to prevent browning. Arrange fruit in small clusters around cheeses.

If making crostini: preheat oven to 350°F (175°C). Brush baguette slices lightly with olive oil and bake for 8–10 minutes until lightly golden and crisp. Let cool. Arrange crostini and water crackers in small piles around the board so guests can pair with cheeses and spreads.

Scatter Marcona almonds in a small bowl or loose on the board as a crunchy element, keeping them accessible but not piled on top of cheese.

Spoon fig jam into a small ramekin and place it on the board near the Dry Jack and Manchego (fig pairs especially well with nutty, aged cheeses). Put whole grain mustard in a separate small dish. Drizzle 2 tablespoons of honey into a small dish or provide a honey dipper for drizzling over cheese or fruit.

Tuck rosemary or thyme sprigs between cheese clusters for aroma and visual contrast. Lightly grind black pepper over the Dry Jack if you like a touch of spice. If desired, lightly brush a few crostini with the remaining 1 teaspoon olive oil before serving.

Final assembly: leave small serving knives for each cheese and spoons for jams and honey. Arrange everything so there is a balance of colors, textures, and flavors—soft fruit near firm cheeses, spreads between cheeses that benefit from them, and crackers/crostini along the edges for easy access.