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Restaurants›Peoples Organic Coffee & Wine Cafe›Artisanal Cheese Tray Recipe

Artisanal Cheese Tray Recipe

Name: Peoples Organic Coffee & Wine Cafes ARTISANAL CHEESE TRAY Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Cheese
Ingredients: 8 oz Aged sharp cheddar; 8 oz Triple-cream Brie; 6 oz Manchego (aged); 4 oz Blue cheese (e.g., Stilton or Roquefort); 1 cup Seedless green grapes; 1 cup Red grapes; 1 cup Strawberries, halved if large; 3 oz Dried apricots; 2 sprigs Fresh rosemary (for garnish); 3 oz Raw almonds (or smoked almonds); 2 oz Marcona almonds; 2 oz Walnuts, halved; 3 tbs Honey (mild, runny); 2 tsp Whole-grain mustard; 3 tbs Fig jam or fruit preserve; 8 oz Assorted crackers (water crackers, seeded crackers); 1 loaf Baguette, thinly sliced and lightly toasted; 4 each Small cheese knives / spreaders; 3 each Small bowls for honey/jam/mustard; 1 each Large wooden or slate serving board

Inspired by Peoples Organic Coffee & Wine Cafe

Time1h

Serves6

domestic & imported cheese served with berries, nuts & crackers

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Ingredients

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Cheeses

8 oz Aged sharp cheddar

8 oz Triple-cream Brie

6 oz Manchego (aged)

4 oz Blue cheese (e.g., Stilton or Roquefort)

Fresh fruit & produce

1 cup Seedless green grapes

1 cup Red grapes

1 cup Strawberries, halved if large

3 oz dried turkish apricots

2 sprigs Fresh rosemary (for garnish)

Nuts & accoutrements

3 oz Raw almonds (or smoked almonds)

2 oz Marcona almonds

2 oz Walnuts, halved

3 tbs Honey (mild, runny)

2 tsp Whole-grain mustard

3 tbs Fig jam or fruit preserve

Crackers & bread

8 oz Assorted crackers (water crackers, seeded crackers)

1 loaf Baguette, thinly sliced and lightly toasted

Tools & finishing

4 each Small cheese knives / spreaders

3 each Small bowls for honey/jam/mustard

1 each Large wooden or slate serving board

Method

Cheeses

Temper cheeses

Remove all cheeses from refrigeration 30–60 minutes before serving so they come to room temperature; this brings out aroma and flavor. Leave them wrapped loosely to finish warming.

Prepare cheeses for plating

Trim the Brie rind only if desired (leave intact for presentation). Cut the cheddar into a mix of bite-size cubes and a few longer slices. Slice the Manchego into 1/8–1/4-inch wedges. Crumble or portion the blue cheese into a small mound or place in a small ramekin if very soft.

Fresh fruit & produce

Rinse grapes and strawberries under cold water; dry thoroughly on paper towels. Remove grapes from stems into small clusters or loose piles. Halve strawberries if large. Pat dried apricots to remove tackiness and arrange in a small pile. Reserve rosemary sprigs for decorative accents around cheese and bowls.

Nuts & accoutrements

If desired, toast raw almonds and walnuts in a dry skillet over medium heat 3–5 minutes, stirring, until fragrant and lightly browned; cool completely. Place nuts into small piles or in tiny bowls. Spoon honey into one small bowl, fig jam into another, and whole-grain mustard into the third bowl. For visual interest, drizzle 1 tablespoon honey over a wedge of Brie on the board just before serving.

Crackers & bread

Arrange assorted crackers in fan shapes or stacks around the board. Slice the baguette thinly, brush lightly with olive oil (optional), and toast in a 375°F (190°C) oven 6–8 minutes until crisp. Cool and place near cheeses for easy access.

Assembly & finishing

Lay out the board

Choose a large wooden or slate board. Start by placing the cheeses spaced evenly — Brie, cheddar, Manchego and blue cheese — leaving room for bowls and accompaniments.

Add bowls and accoutrements

Place the three small bowls (honey, fig jam, mustard) near cheeses that pair well: honey by Brie, fig jam near Manchego or cheddar, mustard near cheddar. Put crumbled blue in its ramekin if used.

Fill with fruit, nuts, crackers

Cluster grapes and strawberries in small bunches around cheeses. Tuck dried apricots near the Manchego. Scatter almonds and walnuts in small piles or in bowls. Fan crackers and toasted baguette slices around the edges, leaving clear paths for guests to reach each cheese.

Garnish and label (optional)

Insert small sprigs of rosemary between groupings for color and aroma. If desired, add small paper labels or toothpick flags to identify each cheese. Place a small cheese knife or spreader at each cheese so guests can serve without cross-contamination.

Final checks

Make sure each cheese has a dedicated knife, sauces are spoon-ready, and nothing overcrowds the board. Serve within 30 minutes of assembly after cheeses have warmed; replenish crackers and fruit as needed.