Plateau Du Fromage Recipe

Bring cheeses to temperature

Remove all cheeses from the refrigerator 30–60 minutes before serving to allow flavors and textures to open up. Keep in their wrappers until 15 minutes before plating to avoid drying.

Prepare chèvre

For the goat chèvre log, slice into 1/2-inch rounds and optionally crumble a few pieces for variety of textures. Place rounds on a small dish or directly on the board.

Slice hard cheese

Trim the Manchego into thin wedges or bite-size pieces (approx. 1/4-inch thick) and fan them on the board so guests can easily grab them.

Prepare Brie

Leave the Brie whole or cut a small wedge to expose the creamy interior. For easier serving, score the rind in a few places with the tip of a knife.

Serve blue

Crumble the blue cheese in a small heap or place a small chunk with a cheese knife so guests can spread or crumble as desired.

Arrange prosciutto slices by gently folding them into loose ribbons or rolls and place in small piles around the board so they are easy to pick up.

Fan or fold the soppressata/salami slices and distribute them in a different area of the board for visual balance.

Put mixed olives in a small bowl or ramekin and nestle it into a corner of the board to contain brine. Place cornichons in another small dish to keep them separate from dry items.

Slice the baguette on the bias into 1/4-inch slices. Lightly brush both sides with olive oil and toast in a single layer on a baking sheet at 375°F (190°C) for 6–8 minutes, flipping once, until lightly golden. Cool slightly before adding to the board.

Arrange assorted crackers in stacks or fanned groups near cheeses that pair well (e.g., crackers beside blue cheese and Brie).

Rinse grapes and pat dry; remove any stems or damaged grapes. Place a small bunch on the board for a fresh, juicy element.

Arrange dried apricots and toasted walnuts in small clusters around the cheeses. Toast walnuts on a sheet pan at 350°F (175°C) for 6–8 minutes until fragrant if not already toasted; cool before adding.

Spoon fig jam into a small bowl and place it on the board with a small spreader or honey dipper for guests to use.

Drizzle honey lightly over the Brie or in a small dish for dipping. Place the honey near the soft cheeses for easy pairing.

Lightly sprinkle a small pinch (about 1/4 tsp) of ground black pepper over the chèvre rounds to brighten the flavor; leave the rest unseasoned so guests can choose.

Tuck fresh thyme or rosemary sprigs between cheeses and other items for color and aroma. Drizzle a little extra-virgin olive oil over the toasted baguette slices if desired.

Final composition: On a large wooden board or platter, place bowls (olives, cornichons, fig jam) first, then arrange cheeses with spacing between them. Fill gaps with charcuterie, crackers, bread, fruits, and nuts for a balanced and inviting presentation. Provide one cheese knife per cheese or a few spreaders, small spoons for jams, and toothpicks if desired.