Cheese Recipe

Bring cheeses to temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving and place on the serving board or a plate. This allows flavors and textures to develop so each cheese tastes its best.

Prepare soft cheeses

For the brie, score the top rind in a crosshatch pattern if desired and place whole on the board. For the goat cheese, form into a small log or leave as a round; drizzle 1 teaspoon of honey over the goat cheese just before serving if desired.

Slice and portion

Cut the aged cheddar into bite-sized slices or small wedges. Crumble or break the blue cheese into several chunks so guests can take portions easily. Leave space around each cheese to avoid flavors mixing.

Arrange cured meats in small folds or rose shapes near the cheeses so they are easy to pick up. Place crackers and sliced baguette in small stacks or fan out along the board edge.

Fill small bowls with olives and cornichons and place them on the board to contain brine. Put dried apricots and fresh grapes in small piles for color and texture contrast.

Scatter Marcona almonds around the board in small clusters. Spoon fig jam or chutney into a small dish and place near the softer cheeses (brie and goat cheese) for spreading.

Drizzle remaining honey (about 1 tablespoon) into a small bowl or directly over a wedge of brie if you like. Provide a small spoon for the jam and a knife for each cheese so guests can serve themselves.

Tuck rosemary or thyme sprigs between cheeses and accompaniments for aroma and presentation. Place toothpicks or cocktail picks near the meats and small items for easy picking.

Label cheeses if serving to guests who may not recognize each type. Serve with small plates and napkins. Replenish items as needed. Enjoy within 2 hours at room temperature for best flavor and food safety; refrigerate any leftovers promptly.