Domestic & Imported Cheese Plate Recipe

SIDES

1. 1

   Prep and warming

   Remove all cheeses from refrigeration and let them sit at room temperature for 30-40 minutes to improve aroma and texture.

2. 2

   Cut Domestic Cheddar cheese block into 12 even wedges and arrange in one cluster on the board.

3. 3

   Slice Domestic Gouda cheese block into 10-12 small triangles and place alongside the cheddar.

4. 4

   Slice Imported Brie cheese wheel into 8 equal wedges, leaving rind intact, and cluster near Gouda.

5. 5

   Slice Imported Manchego cheese wheel into 8 thin wedges or shards and place near Brie to create a varied display.

6. 6

   Position Assorted crackers around the edges of the board in two or three groups to separate flavors.

7. 7

   Tuck Seedless grapes into small spaces between cheeses to add color and palate cleansers.

8. 8

   Scatter Mixed nuts in a loose pile away from the cheeses to avoid overwhelming flavors.

9. 9

   Spoon Fig jam or quince paste into a small ramekin or spoon and place on the board; add it as a dip for cheese pairing.

10. 10

    Place Honey in a small drizzle or in a mini ramekin—offer a tiny spoon for guests to drizzle over cheese or crackers.

11. 11

    Arrange Olives in a small pile or on a toothpick skewer, making it easy to grab with the cheese knife.