Classic Cheese (v) Recipe

Temper cheeses

Remove all cheeses from the refrigerator 30–45 minutes before serving to bring them to room temperature. This enhances flavor and texture.

Unwrap cheeses and place them on the board with some space between each variety so they can be easily sliced or spread. Keep soft cheese intact but provide a small knife for spreading; pre-slice a semi-hard cheese where appropriate to encourage serving.

If serving a wheel of soft cheese (like brie), consider scoring the top in a crosshatch pattern or cutting into wedges for guests.

Toast baguette slices: Preheat oven to 190°C (375°F). Brush sliced baguette lightly with olive oil. Arrange on a baking sheet and bake 6–8 minutes until golden and crisp. Cool slightly.

Arrange crackers and crostini in separate piles or fans around the cheese board so guests can choose pairing options.

Place small bowls or ramekins on the board for honey, grainy mustard, olives, and cornichons. Spoon honey into a shallow bowl or small jar; drizzle a little over the soft cheese if desired.

Scatter grapes, dried apricots, figs, and mixed nuts in clusters around the cheeses to create visual variety and contrasting flavors. Place chutney or preserves in a small bowl with a serving spoon.

Garnish the board with fresh herb sprigs and grind a little black pepper over the soft cheeses if desired.

Label cheeses if serving to guests, either with small cards or a quick verbal description (type, milk source, and age). Provide separate knives for each cheese or wipe knives between uses to avoid flavor transfer.

Provide plates and napkins. Encourage guests to start with milder cheeses and progress to stronger varieties. Replenish accompaniments as needed.