Whether grand soirée or low-key gathering, a cheese board is always the right app on the menu. And it’s easy enough—just grab some different fromages, a box of crackers, maybe some grapes, and you’re good to go. Right? Not quite. Better read on.
An artisanal cheese board can be a beautiful thing. Created on the right serveware with the right assortment of cheeses, crackers and garnishes, it can be hard to resist—at least, if it’s done right. Here, what to do and what not to do to create the perfect cheese board.
Don’t just hit up your local grocery store.
Do check out the amazing world-class cheese available in our very own home and native land. Check out your local cheese shop and get to know our country’s offerings.
Don’t go for flavoured cheeses, including any additions like herbs and seasoning.
Do have an assortment, including goat-milk cheeses, cow-milk cheeses and blends.
Don’t have more than four to five cheeses on your board.
Do include variations: Hard, semi-hard, soft and blue.
Don’t let the cheeses be alone on the board—but don't go crazy with the extras either.
Do pick one cracker (that’s not flimsy), one in-season fruit (like figs or sliced pear), one jam (like peach), and one savoury option (like prosciutto).
Don’t refrigerate the cheeses before serving.
Do cut them—don’t just stick a knife in each cheese and call it a day.
Don’t change the shape of the cheese, cut it into cubes or cut it in pieces that are too big or too small—they should be a fair bite-size.
Do use a wire to cut soft cheese, and cut according to the shape of the cheeses.