How to Make a Cheeseboard
- Pick your cheese board: wood, slate, or marble.
- Pick your cheeses: Choose cheeses of different size, texture, milk, and flavor.
- Always serve cheese at room temperature.
- Remove hard cheeses from the refrigerator an hour or two before serving to let the flavors develop.
- Soft cheeses or small portions need less time outside the fridge to reach room temperature.
- For a buffet, provide a separate knife for each cheese spreaders for soft cheeses, sturdy blades for hard cheeses.
- Make sure any plate decorations or leaves are clean and dry.
Simple Cheese Course Accompaniments
- Salty foods: Nuts, olives, charcuterie, cornichons.
- Sweet foods: Dried or fresh fruits.
- Fruit: Figs, apples, grapes, strawberries, pears, peaches, or melons when in season. Dates, quince paste, dried apricots or other dried fruit work well in winter.
- Breads & crackers: French baguette, sweet Italian, rustic artisan loaf.
- Olive, raisin or walnut breads are especially good with blue cheeses.
- Spreads: Fig jam, honey, preserves, or tapenades.
- Chutney and other relishes are frequently used especially with English style cheddars.