Conte D'attimis-maniago, Italy Recipe

Prepare the cheese

Remove the Conte D'Attimis-Maniago from the refrigerator 30–60 minutes before serving so it comes to near-room temperature. This enhances aroma and texture.

Using a sharp chef's knife or cheese knife, cut the cheese into a variety of shapes for visual interest: one wedge (about 2–3 oz), a few thin slices for stacking, and a few small chunks for spread/crumble. Arrange the pieces on one side of a wooden board or platter.

Fan the prosciutto and soppressata slices on the board near the cheese, folding or rolling a few slices to create height.

Place the crackers in small stacks or a shallow bowl on the board for easy reaching.

Rinse and pat dry the fresh figs or grapes. Halve larger figs and arrange them next to the cheese. Scatter grapes in small clusters.

Place Marcona almonds in a small pile or ramekin. If desired, warm them briefly (1–2 minutes) in a 300°F / 150°C oven to bring out aroma, then cool slightly before placing on the board.

Spoon the honey into a small dish or drizzle a thin line near the cheese for guests to pair. If using fig jam or mostarda, place it in a small bowl with a spreading knife.

Add cornichons or pickled onions to the board in a small cluster for a bright, acidic counterpoint.

Drizzle the olive oil sparingly over a few cheese slices or around the board if desired.

Tuck rosemary sprigs or thyme between cheeses and meats for aroma and presentation.

Finish with a light grind of black pepper over the cheese pieces and a tiny pinch on the figs or honey if you like a savory contrast.

Provide small cheese knives, toothpicks, and napkins. Serve at once so the cheese remains at the ideal temperature and the board looks fresh.