Dried Fruits: Apricots, Figs, Dates, Pears, Apples – really is to help fill in with the fresh!.Fresh fruits: Apples, Pears, Grapes, Clementines – I switch the fruit to what’s in season – I had kiwi for this board, but use berries in the summer!.Bread/Crackers: Baguette, Ciabatta, Bread Sticks, crostini, Crackers, Water Crackers, Parmesan Crisps.The side kicks if you will – sure everyone loves the cheese, but you need to find what each cheese will pair well with – the crackers, the fruits or jams/spreads, nuts, and more! These also serve as the fillers around the board and how you’re able to create a spread! Make sure the cheese is sitting out at room temperature for 30 minutes prior to when the guests arrive (in normal circumstances or for when you’re going to eat it!) This allows the cheese to be spreadable!ĭisplay the cheeses in different forms – spear, wedge, cube, whole – this might make it helpful when deciding the different cheese you’ll select. Vegan: Almond, Cashew – they’ll be more on the soft side, but important to have a vegetarian/vegan option!Īnd if you’re wondering how much to buy, roughly 3 ounces of cheese/person (if this is the appetizer platter you can always do just an ounce if there will be a main dish, etc.) But I always air on the side of caution and have extra, Keep in mind some will eat more and some will eat less, but that’s a good estimate to start with!.Hard: Cheddar, Parmesan, Pecorino, Asiago.Soft: Burrata, Mozzarella, Brie, Goat (Humboldt Fog).You’re aiming to have a variety of textures, so think soft, semi firm and aged/hard cheese. The key is to have a when it comes to the cheese. And this year I was inspired by creating a vegan ‘blue cheese’ – it’s just a beaut if I do say so myself (and surprisingly had the tang and taste of blue cheese!) This is the recipe I used to make this epic vegan blue ‘cheese’ – and yes, it took 5 weeks to make! The Cheeses That’s the beauty of these boards – they always turn out different each year. And even though I may not include ‘meats’ I’ll make sure to list those as something to add in and include.
During this pandemic one of my outlets has been creating epic spreads of whatever I’m making, writing a recipe from it, and photographing the finished product. And even though this year is different, I still wanted to create one. I’ve been making a cheeseboard for Thanksgiving the last few years.
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