Small Dry Jack Cheese Plate Recipe

Portion Cheeses

Remove cheeses from refrigerator 20–30 minutes before serving so they come to near room temperature — this improves flavor and texture. For a small plate of three pieces, cut the Dry Monterey Jack into three roughly equal wedges totaling about 6 oz. If using two additional cheeses for variety (aged cheddar and manchego), cut one small wedge of each (about 1 oz each).

Arrange the three primary pieces on the board with space between them so guests can access each piece easily. Place the largest wedge (Dry Monterey Jack) at the focal point, and the two smaller wedges slightly offset.

Place small dollops (about 2 teaspoons) of quince paste or fig jam near the cheeses. This provides a sweet contrast to the dry jack.

Scatter the Marcona almonds in a small cluster next to the jam. If almonds are not toasted, warm a small skillet over medium heat and toast them for 2–3 minutes, stirring, until fragrant — cool before placing on the board.

Arrange three cornichons or small dill pickles near the cheeses to add acidity and crunch.

Fan or stack the crackers in one area of the board, about 12 crackers, so guests can pair them with any cheese. If using grapes, arrange 6 grapes in a small cluster for freshness and palate cleansing.

Garnish the board with a small rosemary sprig for aroma and presentation, if desired.

Place an appropriate cheese knife near the Dry Monterey Jack (a firm-cheese knife or small chef's knife). For the smaller wedges, leaving them pre-sliced into a few thin pieces can help guests serve themselves — slice one or two thin pieces from each small wedge (about 1/8-inch thick).

Wipe any stray crumbs and serve immediately. Provide napkins or small plates for guests.