There’s really no way to go wrong when creating a cheese board, but if you’re looking for a little guidance, we have some great suggestions for you!
By selecting cheeses from each category, you’ll ensure a variety of color, flavor and texture that will bring you back for more.
Step 1: Choose Your Cheeses
We recommend selecting one cheese from each category below. This ensures a variety of color, flavor and texture profiles are included for a well-rounded cheese board.
- Heinen’s French Brie – A classic. Soft, creamy, buttery and best served warm or at room temperature. Try with fig jam or sliced apples and pears.
- Supreme French Brie – A supremely creamy soft ripened cheese. Smooth, rich and perfect for spreading on baguette, crackers or fruit slices.
- Baby Belletoile – A triple cream brie imported from France with a bloomy rind. Creamy, buttery and smooth, with a mellow flavor. Try spreading this soft and luscious cheese on baguette.
- Widmer Jalapeño Cheddar – Rich, nutty flavor sharpens with age. Jalapeño peppers add a spicy kick.
- Carr Valley Cranberry Chipotle Cheddar – A white cheddar with cranberries and chipotle peppers. Heat from the peppers arrives after the flavor of the cheese for a warm finish.
- Carr Valley Apple Smoked Cheddar – This white cheddar is apple smoked and rubbed with paprika. Try with a bit of whole grain mustard.
- Goat’s Milk
- Bucheron – Aged goat cheese with a bloomy rind and soft, creamy center, but the flavor is tangy and earthy. Try serving with a drizzle of honey and baguette.
- Cypress Grove Humboldt Fog – Soft-ripened goat cheese with a distinctive ribbon of edible vegetable ash. Buttermilk and fresh cream are complemented with floral notes, herbaceous overtones and a clean, citrus finish. Try serving with a drizzle of honey alongside prosciutto, tart apple and Marcona almonds.
- Naked Goat – If you’re interested in goat milk cheeses, this variety is a great place to start. Semi-soft with very mild and sweet flavors, this cheese tastes great raw or melted. Try serving with stone fruits and mild chorizo.
- Sheep’s Milk
- 3- or 12-Month Manchego – The 3-month aged variety is known for being supple and toothsome, while the 12-month aged variety is known for being exceptionally dry but intense in flavor. Regardless of which variety you choose, each bite releases a delicious medley of rich nutty and lanolin flavors. Try with Marcona almonds and figs.
- Ewephoria Gouda – Sweet and nutty with a bit of crunch. Its firm texture gets drier near the rind. Try it with green grapes or sliced apples.
- Roquefort Gabriel Coulet – The “King of Blues,” brings forth full sheep’s milk flavor, a creamy texture and a lasting salty sensation. It is robust and not for the faint of heart, but it is King. Try with a drizzle of honey and some fresh blackberries or serve crumbled over a bed of baby salad greens and fresh fruit.
Shown Above: 1. Heinen’s French Brie | 2. Widmer Jalapeño Cheddar
3. Cypress Grove Humboldt Fog | 4. Three-Month Manchego
Step 2: Choose Your Accompaniments
Choose two to three accompaniments to add sweet and savory notes. Whether you select honey, charcuterie, jam, fresh or dried fruits, nuts, or chocolates, you’ll enhance your cheese board with complimentary flavors, contrasting textures and visual beauty.
Take your cheese board to the next level with any of the following suggestions:
- Meats: Salami, Prosciutto, Speck, Chorizo, Pâté or Mousse Pâté
- Jams, Honey and Mustards: Sour Cherry Jam, Fig Jam, Blueberry or alternative fruit jam, Lavender or Truffle Honey, Apple or Pumpkin Butter, Chutney, Pesto, Olive or Sun-Dried Tomato Tapenade, flavored mustards are all fun additions.
- Fruits and Vegetables:
- Fresh Fruit – Figs, cherries, grapes, apples and pears are great additions to any cheese board.
- Dried Fruit – Fruits like figs, apricots, cherries, plums, peaches, dates, raisins, cranberries and sun-dried tomatoes are a great way to add color, texture and bold flavors to your board.
- Fresh or Pickled Vegetables – Olives are always a welcome addition to a cheese board, but roasted asparagus, roasted squash and cornichons are fun accompaniments as well.
- Nuts: Marcona almonds, pecans, walnuts or hazelnuts pair well with a variety of cheeses and add dimension to your board.
- Chocolate or Cake: Chocolate dipped citrus, chocolate chunks, chocolate embedded with fruit and nuts, chocolate brittle or bark, fig and nut cake, pressed and dried fruit cakes are also welcome additions to a cheeseboard.
- Breads and Crackers: A rustic bread or cracker that is embedded with dried fruit and nuts will change the flavor profile of a cheese, but will also serve to suggest an enhanced pairing. You can also choose a plain baguette, Grissini or water cracker that will allow your cheeses to stand out without imparting additional flavors.
Shown Above: 1. Supreme French Brie | 2. Carr Valley Apple Smoked Cheddar
3. Naked Goat | 4. Roquefort Gabriel Coulet
Step 3: Serve at Room Temperature
- Cheese is best when consumed at room temperature in order to enjoy the full flavor and texture profile of each selection.
- Don’t be afraid to let the cheese board presentation sit out at room temperature lightly covered for 1-1.5 hours before serving.