Cheese & Everything-Tasty Board Image

Cheese & Everything-Tasty Board

Adulting - "Appetizing"


  • 4oz aged, farmhouse sharp yellow cheddar, sliced (cow’s milk)
  • 4oz wedge Roquefort, or similar blue (such as Stilton or gorgonzola) (sheep’s milk)
  • 4oz Garrotxa cheese, in wedge and partially sliced (goat’s milk)
  • 4oz Boschetto al Tartufo (cow’s & sheep’s w/shavings of white truffles
  • 6oz wedge or wheel French triple-cream Brie cheese (cow’s)
  • 6oz dried salami, sliced
  • 4oz prosciutto, thinly sliced
  • 4oz bresaola, thinly sliced
  • 3-4 small bunches champagne grapes on the vine
  • 1 cup mixed berries (small strawberries, blueberries, raspberries)
  • 4 fresh figs, quartered
  • ½ cup dried apricots
  • 1/3 cup pitted mixed olives, in bowl
  • 1/3 cup cornichons
  • 1/3 cup pickled red peppers
  • 1/3 cup plum preserves (best with Roquefort), in bowl
  • 1/3 cup sour cherry preserves (best with brie & Garroxta), in bowl
  • 1/3 cup spicy brown mustard (best with sharp cheddar), in bowl
  • 1/3 cup semi-dry tomatoes in oil, in bowl
  • 1/3 cup honey in honeycomb, in bowl
  • 1/3 cup dark chocolate covered almonds
  • 12 seeded, gluten-free crackers
  • 12 grissini, upright in a glass
  • 24 various crackers with dried fruit & nuts (such as: Lesley Stowe)
  • Country white loaf bread, sliced and quartered
  • Wine: red, white, rose


  1. Line the board with a decorative piece of paper. Secure with butcher’s twine, if necessary.
  2. Place each of the cheeses onto the board first, leaving ample space around them to accommodate their specific pairing ingredients as well as to leave room for hands to slice the cheese without making a mess.
  3. Arrange the meats in one area – they can be tightly packed in there.
  4. Place a handful of crackers, toasts and breads next to each of the cheeses (note: the untoasted white bread is best served as a vessel for the hard cheeses rather than the soft spreadable cheeses).
  5. Place the condiments and accoutrements next to the cheeses and breads: Plum preserves, grapes, dried apricots and chocolate with Roquefort; Sour cherry preserves, berries and honey with brie & Garroxta; Spicy brown mustard, cornichons & peppadews with sharp cheddar; Sun-dried tomatoes, and olives with truffle cheese; Scatter the figs all over