Classic Cheese Recipe

Bring to room temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving. This allows flavors and textures to open up; soft cheeses like brie and goat cheese will become creamier, and hard cheeses will reveal more aroma.

Unwrap and arrange

Unwrap cheeses and pat dry any excess moisture with a paper towel. Place the larger wedges (cheddar and manchego) on the board first, spaced apart to leave room for accompaniments. Place the brie whole or slightly scored on top, and put the goat cheese in a small bowl or log to make spreading easy.

Using a separate knife for each cheese prevents cross-flavoring. If desired, score the rind of the brie in a shallow crisscross to help guests portion it.

Place crackers or sliced baguette in reachable piles around the cheeses. Fan slices or stack crackers for visual interest.

Fill a small bowl with marcona almonds and place it on the board. Scatter the grapes in small clusters so guests can easily pull off a bunch.

Spoon the fig jam into a small bowl and set near the brie or goat cheese. Spoon the honey into another small bowl; if you prefer a decorative touch, drizzle 1 tsp of honey over the top of the goat cheese and add a pinch of cracked black pepper.

Arrange cornichons in a small pile near the manchego for a bright, acidic counterpoint.

Tuck rosemary sprigs around the board for aroma and garnish. Drizzle the optional 1 tsp extra-virgin olive oil over the almonds if you like a glossier presentation.

Label each cheese by name (small tent cards or simply tell guests) so they know what they're tasting. Place a dedicated knife or spreader with each cheese.

Serve immediately once cheeses have warmed. Replenish crackers and accompaniments as needed. Leftover cheeses should be refrigerated and wrapped; bring back to room temperature before serving again.

Estimated pairing: a light white wine (Sauvignon Blanc) or a medium-bodied red (Pinot Noir) complement this selection well.