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Home » How to Make the Best Cheese Board

By Jennifer Leave a Comment

How to Make the Best Cheese Board

cheeseboard-cheese-board
Oh my!  I love cheese!  So big surprise that I love to make cheese trays when friends come over, right?  Sometimes picking out cheeses can seem overwhelming, especially if you're not that familiar with a larger variety outside of cheddar, mozzarella, Colby jack and Swiss.  All of those are fine, I just like mixing it up a little bit.  So, I thought I would share what I like to buy when I'm putting a tray together.  

cotswold Cotswold – a double glouster cheese with onions and chives added.  This tastes a lot like a medium white cheddar, but creamier. In England this is known as a popular pub cheese and served with cold beer.  I love it with dark rye or pumperknickle bread!
beemster-aged-goudaVintage Gouda Aged 5 years – this is another one of my very favorites, again with dark rye or pumperknickle bread.  This nutty, crunchy cheese is slightly crumbly and very complex in flavor.  It has a caramel, salty flavor and is great with cold beer and wine.
 

english-cheddar-with-caramelized-onions

 English Cheddar with Caramelized Onions – again another one of my very favorites!  This one is addictive for me…again, I love it with dark rye or pumpernickel.  Also known as Abbot's Gold.

 

 

tintern-cheese

 

 Tintern – This is another great pub cheese with shallots and chives, combined with a creamy white cheddar.



Harlech Cheese

 

Harlech – This Welch cheese has a strong, creamy cheddar that is blended with horseradish and parsley.  This cheese gives a great contrast to a cheese board.

 

 

Royal Blue Stilton Cheese

 

 

Royal Stilton – England's best!  Creamy, smooth and milder than many other bleu cheeses. YUM!  Great for breads, crackers, pears or apples.  Don't eat rind.


Manchego Cheese

 

 Manchego – Sheep's milk cheese.  Firm, creamy, buttery cheese with a distinctive sheep's milk flavor.

 

 

rachkase-cheese 

 Rauchkase – Semi-soft, rich, buttery Bavarian cow's milk cheese; smoky aroma with a delicate smoky flavor.  Brand: Bruder Basil


 

smoked-gouda-cheese

 

Smoked Gouda – Holland's most famous export is Gouda.  This Gouda is hickory smoked and has a nutty, creamy flavor with a robust smokiness that is great for snacking!  Excellent with cold beer.

 

kirchtagskase-cheese

 

Kirchtagskase – Sunday's Best – A hard cheese from the Alps, piquant and spicy flavors of herbs with a nutty taste.

Gruyere de Comte Reserve

 

Gruyere de Comte Reserve – Nutty, slightly salty French Gourmet cheese.



Boursin Cheese

 

Boursin – cow's milk and cream (spreadable cheese), garlic, salt, pepper, parsley and chives.  Available in other flavors.

 
 

Some of my favorite cured meats…
 
SoppressataSopressata – A traditional Italian dry pork salami with a distinctive flavor.  It is similar to pepperoni, but much more flavorful.

 

 

 

Busseto Poivre Moulu

 

 

Busseto: Poivre Moulu – flavorful Italian dry salami rolled in black pepper.  Available in other flavors.


salame-con-tartufo

 

 

Salami Tartufo – dry pork salami flavored with black truffles.


Breads & crackers…

 

German-Dark-Rye-Bread

 

 

German Dark Rye Bread

 

 

Cocktail Pumperknickel Bread

 

 

Cocktail Pumpernickel Bread

 

 

Mini Toasts

 

 

Mini Toasts

 

 

breton-sesame-crackers

 

 

Your favorite crackers – Mine are Breton Sesame!

 

 

Wasabi Soy Almonds

 

 

I am addicted to Blue Diamond's BOLD Wasabi Soy Sauce Almonds…they are soooo good!


Don't forget fresh seasonal fruits like, peaches, pears, apples, pineapple, grapes, and strawberries.

Cheese boards can be very expensive to make, but if you're having guests over for a wine tasting or party, it's definitely worth buying great cheeses!  Most of these cheeses are available at larger supermarkets like, Central Market, Whole Foods, HEB,  some liquor stores like Spec's, and you can order them online at places like, igourmet.

So, how much cheese do you need?  I like to make trays with anywhere from 3 to 7 different varieties, depending on how extravagant I feel.  A good rule of thumb is about 4 ounces per person if the cheese tray is an appetizer and about 6 to 8 ounces if it's your main course.  I usually go overboard because I get so excited about buying the cheeses.  I get stumped at the store because I can't narrow my selections down…there are so many that I like ~ and I definitely want leftovers for me later!

Once you buy all the goods, It's best to slice hard cheeses into bite sized pieces, semi-hard cheeses into cubes or wedges, soft cheeses into small wedges, while leaving your spreadable cheeses whole with a cheese knife along side.  I like to break apart bleu cheeses into manageable, rustic chunks, while leaving large pieces in the background to help identify the cheese.  The larger pieces can be cut by the guests as the pre-portioned pieces run low.  Arrange your cheese, fruit, nuts and meats on a large platter or wood board with several cheese knives.  Don't forget your crackers, breads and toasts.  Use your imagination, the sky's the limit! 

Enjoy!

I would love to hear from you!  Let me know what your favorite cheeses are…I would love to try them!!!

Filed Under: Appetizers Tagged With: cheese, cheese tray, cheeseboard, cold cuts, wine and cheese

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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