Selecting Cheeses for a Board
A board succeeds when it offers a journey from creamy and mild to dense and aggressive. Focus on the interplay of textures rather than the quantity of options.
Temperature is the most important ingredient
Remove cheese from the refrigerator at least one hour before serving. Cold fat is dull; room temperature allows the aromatics to wake up.
- wooden board or slate
- individual cheese knives for soft and hard varieties
- small ramekins for accompaniments
What goes in.
- 6 ozfresh goat cheese or burrata (the creamy element)
- 6 ozcamembert or brie (the bloomy rind element)
- 6 ozaged cheddar, gouda, or manchego (the firm, salty element)
- 4 ozgorgonzola or taleggio (the pungent, funky element)
Start mild, end bold
Arrange cheeses on the board starting with the lightest, freshest varieties and moving clockwise toward the intense, pungent ones. This prevents the heavy flavors from masking the delicate ones.
The method.
Clear the chill
Take the cheese out of the fridge early. If the cheese is sweating slightly, it is ready.
Portion for access
Cut a few initial wedges from the firm cheeses so guests don't have to break the first seal. Leave the soft cheeses whole with a spreader.
Create space
Do not crowd the board. Give each cheese its own dedicated knife to prevent flavor cross-contamination.
Add the neutral bridge
Place plain crackers or sliced baguette in the gaps between cheeses to act as a palate cleanser between bites.
Other turns to take.
The Regional Approach
Select only cheeses from a single region, such as all French or all Italian, to highlight the terroir of the milk.
The Milk Type Focus
Build a board featuring exclusively sheep's milk or exclusively goat's milk cheeses to contrast aging processes instead of milk origins.
When it doesn't go to plan.
Avoid pre-sliced or pre-crumbled cheese, as the anti-caking agents dull the flavor and texture.
If you have a very salty or pungent cheese, provide a small dish of honey or fig jam to offer a sweet counterpoint.
Keep the rind on. Most rinds are intended to be eaten and provide a crucial texture contrast to the paste of the cheese.
The ones that keep coming up.
How much cheese should I buy per person?
For an appetizer, aim for 2 to 3 ounces of total cheese per person. You want a taste of each, not a full serving of each.
Should I label the cheeses?
Yes. Guests are more likely to try something if they know what it is, especially if it is a unique or bold variety.
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