Selecting Artisanal Cheeses for a Board
A well-curated selection is about the journey across the palate. You want to move from the mild, lactic freshness of young cheeses to the sharp, crystalized depth of those aged for years.
Temperature is the final ingredient
Always bring your wedges to room temperature before serving; cold cheese holds its aromas hostage.
- wooden board or slate
- multiple small knives
- parchment paper
What goes in.
- 1 wedgeSoft-ripened (Brie or Camembert)
- 1 chunkAged hard cheese (Comté or sharp Cheddar)
- 1 wedgeBlue cheese (Roquefort or Gorgonzola)
- 1 logFresh goat cheese (Chèvre)
Respect the spectrum
Never put two cheeses of the same texture next to each other. Arrange them by intensity, starting guests with the mildest goat cheese and ending with the pungent blue.
The method.
Clear the stage
Place the cheeses on the board starting with the largest wedge.
Cut for success
Pre-cut a few pieces from the firm wedges so guests aren't intimidated by the knife. Leave the soft cheese whole with a spreader.
Space the tools
Provide a separate knife for the blue cheese to prevent its mold from marring the flavor of the milder wedges.
Wait
Let the board sit on the counter for 30 minutes. The oils will loosen and the flavors will brighten.
When it doesn't go to plan.
If a cheese feels waxy to the touch, it is still too cold.
Buy smaller portions of four types rather than two large chunks of the same kind.
If you are pairing with wine, keep the acidity of the wine higher than the fat content of the cheese.
The ones that keep coming up.
How much cheese per person?
Budget three to four ounces total per person if the board is an appetizer.
Should I keep the rinds on?
Yes, leave the rind on; it identifies the cheese and provides necessary structural integrity.
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