Wisconsin Cheese Plate Recipe
Selection of Wisconsin Cheeses, Honey, Marcona Almonds, Fresh Fruit, Cranberry Focaccia Bread
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Ingredients
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Cheeses
Accompaniments
Fresh Fruit & Produce
Garnish & Extras
Method
Cheeses
Prepare and plate cheeses
Remove cheeses from refrigerator 30–45 minutes before serving to come to room temperature. Pat any soft-rind cheeses dry with a paper towel. Cut the aged cheddar into 1/2-inch slices or small wedges. Cut the Monterey Jack into 1/2-inch cubes or triangles. Break the cave-aged Gruyère-style into 1-inch chunks or slice into small wedges. Crumble or leave the blue cheese as a small wedge with a cheese knife alongside.
Arrange cheeses on a large wooden board or shallow platter, spacing them so guests can access each cheese easily. Place softer and crumbly cheeses where they won’t be crushed by bread or crackers.
Accompaniments
Prepare focaccia and crackers
If the cranberry focaccia is not pre-sliced, cut into 12 thin slices (about 1/4-inch each). Warm briefly (optional): place slices on a baking sheet and warm in a 325°F (160°C) oven for 4–6 minutes to release aroma, then cool slightly. Arrange crackers in small stacks or fans around the board.
Prepare nuts and honey
Place Marcona almonds in a small bowl or pile them on the board. Spoon the runny honey into a small bowl or a shallow ramekin and place near the cheeses, especially near the blue and cave-aged cheeses where honey pairs well.
Fresh Fruit & Produce
Prepare fruit
Wash grapes and leave on a small stem cluster if possible. Core and slice the green apple into thin wedges; immediately toss the slices with the lemon juice to prevent browning. Halve fresh figs (or dried figs) lengthwise. Arrange fruit in small clusters or fans around the cheeses and between bread/cracker piles for color and ease of picking.
Garnish & Extras
Scatter Marcona almonds into open spaces if not already in a bowl. Tuck rosemary sprigs between cheese piles for aroma and visual interest. Lightly crack fresh black pepper over the blue cheese and one slice of cave-aged Gruyère-style if desired. Ensure honey, knives for each cheese, small spoons or spreaders, and napkins are accessible.
Final assembly & serving
Do a final visual check: balance colors and textures so cheeses, fruits, bread, nuts, and crackers are evenly distributed. Label cheeses with small cards if desired. Serve with cheese knives or spreaders appropriate to each cheese: firm knife for cheddars, spreading knife for blue and soft cheeses. Estimated time to assemble is about 15–20 minutes after cheeses reach room temperature.