How to Build a Cheese Board
The most effective boards are not about variety for variety's sake, but about texture and temperature contrast. Keep the cheese out of the refrigerator for at least an hour before serving to let the fats soften and the aromas open up.
Temperature is your primary ingredient.
Cold cheese has muted flavor and a waxy texture. Pull your selection from the fridge early to ensure each bite hits the palate at room temperature.
- wooden board or slate platter
- multiple small cheese knives
- small bowls for loose items
What goes in.
- 6 ozTriple-creme brie or Camembert
- 6 ozAged cheddar or Manchego
- 5 ozRoquefort or Gorgonzola
- 1 cupMarcona almonds
- 1/2 cupDried figs or apricots
- 1 bunchFresh grapes
- 1 jarCornichons or pickled onions
Space your cheeses first
Place your three cheeses on the board first, ensuring they aren't touching. Build the rest of the board outward from these anchors, filling the gaps with fruits and nuts.
The method.
Arrange the cheeses
Place your soft, firm, and blue cheeses at different corners of the board. Leave enough space between them for guests to cut wedges without pieces colliding.
Add the bowls
Place small bowls containing the wet items, like cornichons or jams, directly onto the board. This prevents vinegars and juices from bleeding into the crackers.
Fill with fruit
Use grapes or clusters of berries to bridge the gaps between the cheese. The physical bulk of the fruit prevents the board from looking sparse.
Scatter the finish
Fill the smallest remaining gaps with handfuls of nuts and dried fruits. Add crackers last, stacking them neatly along the edges so they stay crisp.
Other turns to take.
The Alpine Board
Focus entirely on mountain cheeses like Gruyère, Appenzeller, and Comté, paired with slices of tart green apple.
The Mediterranean Board
Swap standard crackers for grilled sourdough, add olives, sun-dried tomatoes, and a heavy drizzle of high-quality olive oil over the cheese.
When it doesn't go to plan.
Always provide a separate knife for the blue cheese so the mold doesn't contaminate the other blocks.
If using a soft goat cheese, roll the log in fresh herbs or crushed black pepper to add a visual contrast.
Avoid pre-slicing the cheese. It dries out quickly and loses its aesthetic appeal.
The ones that keep coming up.
How much cheese should I buy per person?
Aim for 3 to 4 ounces of total cheese per person if the board is intended as an appetizer.
Should the crackers go on the board?
Keep dry crackers on the board, but keep a secondary basket nearby if you are serving more than six people; they will run out faster than the cheese.
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