Artisanal Cheese Selection Recipe

Select and prepare cheeses

Choose one to three cheeses from the daily selection (suggest a soft, an aged, and an optional blue/washed-rind). Remove cheeses from refrigeration 30–45 minutes before serving to reach room temperature; this heightens flavor and texture.

Arrange cheeses on a wooden board or slate with space between each. For each cheese, provide a dedicated knife: a soft cheese spreader for triple cream/brie, a hard-cheese knife for aged cheese, and a small knife or fork for blue cheese.

Cook compote

In a medium saucepan over medium heat, melt butter. Add diced apples, granulated sugar, brown sugar, lemon juice, water, cinnamon, ginger (if using), and a pinch of sea salt. Stir to combine.

Bring mixture to a gentle simmer. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until apples are tender but not fully broken down, about 12–15 minutes. For a chunkier compote leave larger pieces; for smoother compote mash slightly with a fork or potato masher and cook 2–3 minutes more.

Taste and adjust seasoning: add a touch more sugar if too tart, or more lemon if needs brightness. Remove from heat and let cool to room temperature; compote will thicken as it cools. Transfer to a small serving bowl.

Prepare and toast slices

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 1/4-inch slices and arrange in a single layer on a baking sheet.

Brush each side lightly with olive oil (about 3 tbs total). Sprinkle the top side with a little coarse sea salt. Toast in the oven until edges are golden and crisp, about 8–10 minutes, flipping once halfway for even browning.

Remove crostini from oven and, while still warm, gently rub tops with the cut side of the garlic clove for a fragrant finish. Transfer to a serving platter and allow to cool slightly.

Make dough

Preheat oven to 375°F (190°C). In a mixing bowl combine whole spelt flour, all-purpose flour, and salt. Work in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in olive oil and cold water until dough holds together; do not overwork.

Divide dough in half, roll between two sheets of parchment to about 1/16–1/8 inch thickness. If desired, brush lightly with olive oil and sprinkle rolled oats or sesame seeds on top, pressing gently to adhere.

Using a pizza cutter or knife, score into desired cracker shapes (squares or rectangles) and transfer on the parchment to a baking sheet. Bake until edges are golden and crackers are crisp, about 12–16 minutes depending on thickness. Allow to cool fully on a rack to achieve maximum crispness; then break along scored lines.

Assemble board

On the board, place bowls of apple compote, honey, and whole grain mustard. Arrange crostini and spelt crackers in groups. Add cheeses with their knives and label or note the types (or ask server to provide daily cheese names). Scatter toasted nuts, fresh grapes or pear slices, and herb sprigs around the cheeses for color and texture.

Serve: suggest pairings: soft cheese with a smear of compote and a drizzle of honey; aged cheese with mustard or nuts; blue cheese with pear slices or a touch of honey. Encourage guests to taste cheeses at room temperature for best flavor.