How to Build a Cheeseboard

The goal is to have a variety of tastes and textures on the plate. Select your cheeses – 3 to 5 cheeses work for a traditional tray. Complete your cheese board with a variety of finger foods to complement the cheese. The more the better – get creative! 

1. Select 3-5 Cheeses

Chèvre – Made from goat’s milk. Soft and bright; Triple Crème Brie – Creamy, buttery cow’s milk cheeses with an earthy finish; Manchego – A Spanish sheep’s milk cheese. Nutty and caramelly; Piave or Parmigiano – Dense, sweet and nutty cow’s milk cheeses; Blue cheese, such as Gorgonzola – Tangy and creamy cow’s milk cheese; Cheddar – This classic cow’s milk cheese is sharp and smooth.

2. Select Complimentary Finger Foods

Like the cheeses, aim for a variety of tastes and textures that appeal to you and your family and friends. 

3. Assemble Cheeseboard

Let your cheeses come to room temperature for at least an hour before serving. Gather cheese spreaders and knives, small spoons, toothpicks and small plates and/or bowls for items such as condiments.

Channel your inner cheesemonger and design the board in your own eye-appealing design. Or, use the image below as a guide.