Oregon Cheese Board Recipe

Bring cheeses to room temperature

Remove all cheeses from refrigeration 30–45 minutes before serving and keep them wrapped loosely in parchment or wax paper. This allows flavors and textures to open up.

Prepare cheese portions

Unwrap cheeses and arrange them roughly in the positions you plan to place them on the board. For soft cheeses (Casa Leonardi and Briar Rose), leave them whole or cut a small wedge so guests can serve themselves. For Gorgonzola Dolce, keep it intact with a small cheese knife. For semi-hard and hard cheeses (Rembrandt, 12-month Gouda, Maia), cut half into 1/4-inch slices and leave the remainder as wedges to create visual interest.

Label cheeses (optional)

If desired, write short labels or place small cards next to each cheese identifying name and milk type so guests know what they are tasting.

Prepare fruit and nuts

Wash grapes and dry thoroughly. Core and thinly slice apple or pear at the moment of plating to avoid browning; if you need to prep earlier, toss slices in a little lemon juice. Arrange dried fruits in small piles. Toast Marcona almonds lightly in a skillet over medium heat for 3–4 minutes until fragrant, then cool.

Place condiments

Spoon honey into a small ramekin and place near the blue cheese and aged Gouda. Spoon fig or quince jam into another small bowl and set near the soft cheeses. Place cornichons and olives in small bowls as well.

Prepare bread

Slice the baguette thinly (about 1/4 inch). Toast slices in a 375°F (190°C) oven for 6–8 minutes until crisp but not overly browned, or grill quickly in a skillet with a touch of olive oil. Let cool slightly.

Arrange crackers

Fan crackers and stack a variety near different cheeses so guests can pair texture with flavor.

Assemble the board

Select a large wooden board or serving platter. Place cheeses spaced apart, starting with the largest (12-month Gouda and Casa Leonardi) then add medium pieces (Rembrandt, Maia) and softer cheeses (Gorgonzola Dolce, Briar Rose). Fill gaps with small bowls of honey, jam, olives and pickles.

Add accompaniments

Tuck clusters of grapes, apple or pear slices, and dried fruit between cheeses. Scatter toasted almonds in small piles. Place bread and crackers around the edges for easy access.

Finish and serve

Garnish with rosemary or thyme sprigs and lightly dust cheeses that benefit from it (e.g., a swirl of cracked black pepper over the Gorgonzola Dolce). Place appropriate cheese knives and spreaders next to each cheese. Serve immediately and replenish accompaniments as needed.