Traditional Pairing Recipe

1. Prepare and arrange cheeses

Remove all cheeses from refrigeration 30–45 minutes before serving to come to room temperature. Unwrap the Manchego, Brie, and goat cheese. Place the Brie whole on the board, slice the Manchego into 1/4-inch shards or wedges, and cut the goat cheese log into medallions. Arrange cheeses with space between each to allow guests access.

2. Prepare and arrange cured meats

Fan prosciutto slices into loose ribbons and tuck some under a cheese or over a small mound. Fold soppressata or salami slices into quarters or gentle cones and stack. Arrange chorizo slices in a small pile. Place charcuterie near cheeses that complement them (e.g., prosciutto near Brie, salami near Manchego).

3. Prepare pickles, olives, and nuts

Rinse olives if brine is strong and pat dry. Place cornichons and olives in small bowls or piles on the board. Scatter toasted Marcona almonds in a small bowl or directly on the board. Keep items separate to maintain visual contrast and clean flavors.

4. Fruit and preserves

Wash grapes and remove stems into small clusters. Thinly slice apple or pear just before serving and brush lightly with lemon juice to prevent browning, if desired. Spoon fig jam into a small ramekin and place near soft cheeses for easy spreading.

5. Honey and finishing touches

Pour honey into a small dish or drizzle a small pool on the board near the triple-cream Brie. Add a few sprigs of rosemary and scatter microgreens for color. Grind a little black pepper over the goat cheese medallions and a light pinch over the Brie if desired.

6. Prepare bread

Slice the baguette on the bias into 1/4-inch slices. If you prefer crisp crostini, brush each slice lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until lightly golden. Otherwise serve fresh slices. Arrange crackers in small stacks or fanned groups around the board.

7. Select a large wooden board or slate. Start by placing the cheeses in a rough triangle across the board. Add charcuterie near complementary cheeses. Fill in with small bowls of olives and fig jam. Tuck bread and crackers into gaps so they’re easy to reach. Scatter fruit clusters and almonds to fill empty spaces and add color.

8. Garnish with rosemary sprigs and microgreens. Provide small spreaders or knives for each cheese and small spoons for jam and honey. Label cheeses if serving guests who may want to know varieties.

9. Serve with suggested wine pairings chilled or decanted as appropriate: the crisp white pairs with triple-cream Brie and goat cheese, while the medium-bodied red pairs with Manchego and cured meats. Allow wines to be poured in small tasting pours so guests can sample both.