The Anatomy of a Cheese Board 

Cheese. It’s my kryptonite. I could eat it with anything and everything. So, naturally, cheese boards are my favorite addition to any party (or just any ol’ Tuesday night). It’s finally starting to feel fall{ish} outside and what better way to celebrate than with a massive, shockingly gorgeous, season friendly platter of cheese. 
Cheese boards are so easy to throw together and the best part is that they can be customized to suit the season. I love a packed (even messy) looking cheese board. You can make these as extravagant and elegant as you want. You can choose whatever cheese, starches, oils, and accompaniments that you desire. Just follow this basic outline and you are sure to prepare a crowd pleaser. 
Step 1: Choose your cheeses. 
Your goal here to choose 3-4 different cheeses of varying textures: 
Aged: Havarti, Sharp Cheddar
Soft: Brie, Chevre

Blue: Camembert, Blue Cheese, Roquefort

Firm: Mimolette, Manchego, Parmesan

For this board, I chose Sharp Cheddar, Parmesan, Brie, and Blue Cheese. 

Step 2: Add your Accompaniments
Crackers or Bread. I chose both for this board. Sourdough always pairs so nicely, and then I also found these delicious Lesley Stowe Fig & Olive Raincoast Crisps that pair so great with the olives and honey cheese featured on my platter. 
Charcuterie. Prosciutto and salami were my meats of choice
Fresh Fruit. Grab whatever looks good from your local market. For this fall board, I used apples, pears, grapes, and pomegranate. 
Olives and roasted peppers. You can get great assortments of these at the olive bar in the market. 
Honey. This goes wonderful with soft and blue cheese. I drizzled it over the Brie I chose for this board. 
Nuts. Any one you chose goes great. Even candied nuts make a great addition. 
Jams or oils. For this particular board, I used a pumpkin apple butter that I bought from our local farmers market. It pulled this whole board together. Goes so wonderful with the fall theme and paired beautifully with each cheese. 
Lastly, I tossed on some dark chocolate. Adding a sweet surprise to your board is always a good idea and your company will love it. 
Step 3: Garnish 
Pull out your favorite cutting board, marble slab, or platter and get to stylin’. This is my favorite part. I like to start by placing my cheeses, then arrange around them. Placing accompaniments that go best with certain cheeses next to that particular one. Now, if you find yourself with lots of extra room on your board, herbs and fresh greens are great fillers. I like to add in some rosemary for garnish, but arugula works great too. It’s fluffy enough to fill, and let’s face it, it’s one of the prettier leafy greens out there. It also taste wonderful. 
Be sure to have a separate serving utensil for each cheese and spread. 
Now, pick your favorite bottle (bottles) of wine to go with and enjoy. 
P. S. The best part of a cheese board is that it can be made ahead of time giving you more time to spend with friends and that delicious bottle of wine you picked out. 

2 thoughts on “The Anatomy of a Cheese Board 

  1. Love this, Paige. I just recently learned of Sweet Home Farm in Elberta, Alabama. It is a very quaint place with a wonderful display of cheeses of all types. If you haven’t heard of it, Google it. Taste samples for every cheese as well. Love you, Micki


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