Cheese Recipe

Temper cheeses

Remove all cheeses from the refrigerator 30–45 minutes before serving and unwrap. Tempering brings cheeses to room temperature so flavors and textures are at their best. Place each cheese on a plate with a loose cover; leave in a cool, dry spot out of direct sunlight.

While the cheeses warm, arrange serving board or platter and gather bowls for jams, honey, nuts and pickles.

Slice and toast bread

Preheat oven to 180°C (350°F). Cut the baguette into 1/2-inch (1–1.5 cm) diagonal slices. Lightly brush slices with olive oil (optional) and place on a baking sheet. Toast in the oven for 6–8 minutes until lightly golden and crisp. Remove and cool.

Arrange water crackers on the board in a neat stack or fan.

Place cheeses

Position the cheeses on the board with space between them. Put the largest cheese (cheddar) first, then brie, then blue, then goat to create visual balance. Keep the brie whole so guests can slice and spread if desired.

Add accompaniments

Spoon fig jam into a small bowl and place near the brie or goat cheese. Spoon honey into a small dish and place near the blue cheese and cheddar. Arrange grapes and dried apricots in small clusters around the cheeses. Place mixed nuts in a bowl and tuck cornichons nearby.

Fan toasted bread and crackers around the cheeses so guests have easy access. Garnish the board with rosemary sprigs for aroma and presentation.

If using, drizzle the olive oil over toasted bread just before serving and sprinkle with a pinch of sea salt and freshly ground black pepper. Provide cheese knives or spreaders: a sturdy knife for cheddar, a soft cheese knife or small spatula for brie and chèvre, and a crumbly knife for blue cheese.

Label cheeses if desired (small cards) and serve immediately once cheeses are at room temperature. Encourage guests to taste cheeses plain first, then experiment with combinations (cheddar + honey, brie + fig jam, blue + grapes).