Randy Chandler
A cheese board is a fun and indulgent appetizer, perfect for parties and holidays. The key to a great cheese board is variety, with a mix of different flavours, colours, shapes and textures. It's best to offer at least three cheeses, including a mix of hard, soft and blue cheeses, and perhaps something unusual. You can add interest with different types of crackers, bread, charcuterie, fruits, nuts, pickles, jams and spreads. A well-stocked grocery store or local cheese shop should provide everything you need.
| Characteristics | Values |
|---|---|
| Number of cheeses | 3-6 varieties, depending on the number of people |
| Types of cheese | Firm/semi-firm (cheddar, gouda, edam, gruyère, dubliner, manchego), soft/spreadable (brie, camembert, goat cheese), funky/blue (gorgonzola, stilton, roquefort), unusual, goat's/sheep's milk, flavoured, mild/mildly pungent |
| Cheese preparation | Cut into different shapes and sizes, bring to room temperature before serving |
| Accompaniments | Bread (baguette), crackers (butter, thin, seedy, grainy), crostini, breadsticks, pita chips, nuts (almonds), pecans, walnuts, pistachios, fresh/seasonal fruit (apples, pears, grapes, clementines, cranberries), honey, jam, olives, pickles, tapenade, roasted vegetables, herbs |
| Extras | Charcuterie (prosciutto, salami, chorizo, coppa, mortadella, sopressata, nduja), chocolates/candies, dips, bowls |
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What You'll Learn
Choosing a board
A dedicated wooden cheese board is not necessary to serve cheese. A simple wooden cutting board, a large serving platter, or even a tray or baking sheet covered with parchment paper can be used as a base.
If you are serving cheese as an appetizer, plan to have 2-3 oz. of cheese per person. If you are serving a lot of accompaniments (like charcuterie, crackers, and fruit) alongside the cheese, people will eat a little less cheese. If you are serving fewer accompaniments, plan for people to eat a little more cheese. If you are making a cheese board for dinner, plan for 4-5 oz. of cheese per person and load the board up with plenty of fruits and vegetables.
If you are worried about having too much cheese, cut all of your cheeses in half and put out one half at a time. You can always take the rest out later if you need it. Having a little extra cheese in the fridge for later is never a bad thing. If you are worried about not having enough cheese, cut hard cheeses into extra-small pieces, spread each cheese out over a few different spots on the board, and add plenty of extra fruit, nuts, and crackers.
You can place small bowls on the board to hold dips and smaller items. The height and round shape of the bowls help break up the cheese board to make it more fun to look at. You can skip the bowls and use small store-bought jars of jam or honey, roasted red peppers, or pesto instead.
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Picking the cheeses
When selecting cheeses, you can either pick a theme, such as "goat's milk" or "Alpine-style", or go for high-contrast and choose a few very different cheeses. Consider your audience, too. If you are serving adventurous eaters, you might consider pungent, washed-rind cheeses or some "stinky" blues. If you are serving a crowd with varied tastes, it is safer to go for milder, crowd-pleasing cheeses like good-quality goat cheese, Gruyère, and a mild, milky brie.
Some popular cheeses to choose from include:
- Parmigiano-Reggiano
- Pecorino
- Aged Cheddar
- Asiago
- Gruyere
- Edam
- Gouda
- Comte
- Swiss
- Camembert
- Brie
- Gorgonzola
- Stilton
- Roquefort
- Danish blue
- Chevin (soft goat cheese)
- Mozzarella
- Manchego
- Boursin
- Havarti
- Raclette
- Fontina
- Cambozola blue
- Smoked gouda or cheddars
- Truffle cheese
- Sottocenere
- Rosemary Toscano
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Adding extras
Once you have selected your cheeses, you can start thinking about how to add texture and flavour. Here are some ideas for accompaniments to add to your cheese board:
Something sweet
Balance out the salty, funky cheeses with something sweet. Set out a jar of honey or tart cherry or fig jam. Dried and fresh fruits are a great choice, too. For a Thanksgiving or Christmas cheeseboard, cranberry sauce is a perfect addition. In the fall and winter, add festive sprigs of fresh rosemary or thyme.
Something crunchy
Add nuts, crispy chickpeas, and crackers to pair with the cheese. Pecans, walnuts, almonds and pistachios are all lovely. Toast them if you have time. For a dynamic board, offer crackers that contrast in size, shape or texture. For example, serve round crackers and long cracker sticks, or pita chips with crostini. Crackers containing nuts, seeds and whole grains are a great way to offer variety.
Something salty
Olives are always welcome. If you’re serving olives with the pits inside, place a small bowl nearby for the pits. Other salty options include cornichons, pickled onions, radishes, capers, and tapenade.
Something briny
Pickled, marinated or roasted vegetables are delicious additions to a cheese board. Artichokes, roasted peppers, and Brussels sprouts are all great options.
Something meaty
Cheese and charcuterie go hand-in-hand. Prosciutto, salami, chorizo, coppa, mortadella, and Parma ham are all good options. Softer meats like prosciutto can be rolled or draped onto the board, while firmer meats like chorizo can be sliced thinly.
Something whimsical
Add something fun to your cheeseboard! For Christmas, include mince pies or festive chocolates. For Easter, add chocolate Easter eggs, or Halloween candy for Halloween.
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Preparing the cheese
Once you have selected your cheeses, you can prepare them in different ways to add visual interest to the board. Soft cheeses like Brie and goat cheese can be served as-is, while hard cheeses like Cheddar and Parmesan can be cut into slices or cubes and stacked on the board. You can also use a fork to create large chunks of Parmesan. Semi-hard cheeses like Cheddar can be sliced and fanned across a section of the board. For Brie or soft round cheeses, cut several bite-sized slices or wedges and leave cheese knives nearby for guests to slice as desired. If you are preparing the cheese board ahead of time, you can wrap the cheese and store it in the fridge, taking it out 30 minutes to one hour before serving to allow it to come to room temperature.
To make your cheese board look abundant, fill every little space on the board with nuts and fruit. You can also add something sweet like honey or jam to balance out the salty, funky cheeses. Something crunchy like nuts, crispy chickpeas, or crackers can add texture, and a briny treat like olives or cornichons can add a salty contrast. Seasonal fruits like apples, pears, or grapes can add a pop of color. To make your cheese board festive, add some sprigs of fresh rosemary or thyme.
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Serving suggestions
When it comes to serving a cheese board, there are a few things to keep in mind to elevate the experience for your guests. Firstly, it is important to offer a variety of cheeses with different flavours and textures. Aim for at least three different cheeses, such as a mix of firm or semi-firm cheeses like aged white cheddar, Gouda, Gruyère, or Manchego; spreadable or soft cheeses like Brie, Camembert, or goat cheese; and something stronger like blue cheese. If you are serving a large group, you can increase the variety of cheeses to five or six.
To complement the cheeses, offer a selection of crackers, breads, and crostini with different shapes, sizes, and textures. Simple crackers, buttery crackers, thin mild crackers, seedy grainy crackers, and breadsticks are all good options. If you are feeling indulgent, include a fresh baguette or some pita chips.
For added texture and flavour, consider including something crunchy like nuts, crispy chickpeas, or crackers. Nuts such as pecans, walnuts, almonds, pistachios, or Blue Diamond Crafted Gourmet Almonds can be offered as is or toasted for extra flavour.
To balance out the salty and funky cheeses, include something sweet like honey, jam (especially fig or cherry jam), or dried and fresh fruits. Seasonal fruits like apples, pears, or grapes add a pop of colour, while fruits like cranberries and sprigs of fresh rosemary can add a festive touch.
If you want to include something savoury, consider adding charcuterie such as prosciutto, salami, chorizo, or Parma ham. Pickled items like cornichons, pickled onions, radishes, capers, and olives can also add a briny flavour to the board.
For a whimsical touch, add something fun like chocolates, mince pies, or seasonal treats. For example, dark chocolate chunks for Halloween or Christmas candy can be a festive addition.
When assembling the board, use a wooden cutting board, a large serving platter, or even a tray covered with parchment paper. Place small bowls or jars of dips, honey, or jam on the board to break up the space. You can also add height by using bowls to hold smaller items. Leave cheese knives or butter knives nearby for soft cheeses, and let the cheese warm to room temperature before serving.
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Frequently asked questions
It's good to have a variety of flavours and textures on a cheese board. You could include a mix of the following:
- Firm or semi-firm cheeses: aged white cheddar, Gouda, Edam, Gruyère, Dubliner, Manchego, or smoked cheddars
- Spreadable or soft cheeses: Brie, Camembert, soft goat cheese, Humboldt Fog, or Havarti
- Blue cheese: Cambozola blue, Gorgonzola, Stilton, Roquefort, or Danish blue
- Unusual cheeses: Truffle cheese, Sottocenere, Manchego, Pecorino Romano, Mozzarella, or something made with goat's or sheep's milk
It depends on how many people you are serving. For a large party, three to five cheeses should be plenty. If you're serving a cheese board as an appetizer, plan for 2-3 oz of cheese per person. If you're serving a lot of accompaniments, people will eat less cheese.
It's good to include a mix of sweet, crunchy, salty, and colourful items on your cheese board. Here are some options:
- Something sweet: honey, jam, or dried fruit
- Something crunchy: nuts, crispy chickpeas, crackers, crostini, or breadsticks
- Something salty: olives, cornichons, or pickles
- A pop of colour: seasonal fruit such as apples, pears, grapes, or berries
You can use a wooden cutting board, a large serving platter, a tray, or a baking sheet covered with parchment paper.
You'll need some cheese knives, spoons, or serving utensils. It's also a good idea to let the cheese sit at room temperature for 30-45 minutes before serving so that it's not too cold or hard.
