Building a Cheeseboard
There are many professional cheese board artists out there that I draw inspiration from, but learning the technical intricacies of “what looks good” where, and “how to cut your cheese” (ha) based on geometry or math is just not for me. I am a free spirit and, honestly, not very precise when it comes to the kitchen. I chalk it up to impatience.
I do, however, have some tips and tricks that I provide to those who ask, “How do I make a pretty cheeseboard?” because I’ve been told that “I don’t know, I just do it,” is not a good answer.
For cheese, the star ingredient, I like to stick to a mix of 3-4 cheeses that range from mild to sharp. Trying to balance sharp and sweet is probably the most crucial part of building a cheeseboard. When perusing the store (Trader Joe’s, most likely) for your cheeseboard ingredients, try to stick to flavor combos that go together. Some ideas:
Spicy board:
Any cool, creamy cheeses like Brie or Camembert
Any showstopper cheese like a Spicy Jack or something could work here
Chili Lime Nuts
Papaya/Pineapple
Shishito Peppers
Cucumbers
Italian style:
Mozzarella balls, Ricotta, Provolone, Parm, etc.
Olives
Cherry tomatoes
Grapes
Cucumbers
Marcona almonds
Artichokes/other antipasto
Cured meats
After school snack inspired:
Brie, Comte, Gouda, Sharp Cheddar
Carrots
Cucumbers
Snap Peas
Berries
Apples
For garnishes, I really just use whatever I have! That could mean basil or mint ending up on a board that isn’t very complementary, but the truth is nobody is eating those anyway.
You’ll notice I usually leave the crackers off. That’s because in my fam, we don’t typically put the crackers on the board because of an allergy. Some of my favorite crackers that will go with most boards are:
Classic butter crackers
Triscuits
Simple Mills Almond Flour Crackers
Crackers with fruit pieces in them
A few more tips before you venture off to start your own cheeseboard IG account:
Practice makes perfect! So what if dairy doesn’t agree with most digestive systems? Make a new board every night if you have to!
Put your whole cheeses, like brie, down on the board first. If you’re adding multiple containers to your board to hold other items, put those down as well so you can spread them out.
Making a salami river is still a skill I’m trying to master. Fold your salami in half, then in half again and hold onto it while folding your next piece of salami. You really need a lot of salami for a good salami river.
If your cheeses look identical, cut them differently. Squares, rectangles, triangles, or even just crumbling up the cheese works. This will be helpful if anyone asks you “what kind is this?”
Since we’re in some weird Coronavirus times, I recommend toothpicks, tongs, etc.
Remember your photo :) The board will look good for about 2 minutes after serving. Then it will be destroyed.
Now, I don’t always follow my own rules. I sometimes just put whatever I have on a plate and call it a day. And that’s ok too!
Looking forward to seeing your creations! Tag me in your photos on IG - @milanocooky
xoxo,
Haley
