We call it favorite dinner…a big cheese board when we sit around and talk and snack together and don’t ever make a “real” dinner…

Years ago, I used to work for a cheese importer. I learned a lot about cheese from around the world and it means I LOVE cheese boards and often make them around the holidays. It is one of my favorite gifts to my family and friends. 

1. Start with a theme. I always like to think of a theme as I am making a cheese board. Countries are a fun theme– French, Italian, Spanish, etc…Also, I love to do a Quebec cheese board.  

2. Be odd. Pick cheese in odd numbers–3, 5, 7. I’m not sure why it works, but it really rounds it out nicely. It makes the board flow and the decision-making about the board flow more fluidly. For a long party (over 2 hours), I cut my cheese in thirds or halves and replenish halfway through the party. It makes the cheese look better and keeps the table looking fresh.

3. Variety is key. Pick a variety of styles of cheese within your theme. I always like something sort of soft and spreadable, like a triple cream or goat cheese.. I find they are the cheeses that go first. If I have three cheeses, I will make sure they are milder in flavor. If there are 5 or 7 cheeses, then I definitely look for some that are riper and stronger in flavor. These can be really special, but not everyone will enjoy a strong cheese. 

For example, A nice French cheese board might have a Bûche de chèvre (goat cheese), a Brie de Meaux, a Mimolette (french cheddar), Roquefort (sheep milk blue cheese), and Saint André (triple cream).

4. Accessorize. Just like when you are putting an outfit together, the food items you pair with your cheese should go with your cheese. For example, I love pairing nuts and olives with the country of origin of my cheeses. Spain and Italy are great examples of this. In the same way, smoked salmon goes well with cheese from the Pacific Northwest. Maple-flavored nuts can go well with a Vermont Cheese.

5. Finishing Touches. Think about the user experience of your cheese board. I always include a tiny dish on my board for olive pits. I often use 4 oz ball jars for this. I also always eat an olive and put a pit in it so they know what it is for. 

Make sure you have a fork for any charcuterie, pickles, olives, or anything that people need to spear. Each cheese needs its own cheese knife. If you have unusual cheeses, do your guests a favor by labeling each cheese. 

BONUS TIP #1: Buy Brie in January. Every store gets those cute little brie rounds in their cases in December. I only buy them in December if I am going to bake them. They are too young. I wait until they are out of date and half-price in January (I do not mean cut brie, only the rounds of any size). 

BONUS TIP #2: If you want to shop online for cheeses in the USA, I love shopping at Murray’s in NYC. I placed my order already and can’t wait to try some new items.

Here’s a popular assortment if you want them to make it easy for you: https://www.murrayscheese.com/dp/the-french-connection