I’m sharing a few tips on how to make an easy holiday cheese board because… well, what’s more impressive than a beautiful spread of quality cheeses and charcuterie?! You can basically use what you have in the fridge and pantry to create a platter your guests and family will be raving about. Even if our gatherings are more intimate this year, let’s continue to make our meals and small gatherings special when we can! I like to fill my cheese board with my favorite cheeses, seasonal fruit, meats, olives and crackers to create the perfect appetizer.
I don’t know about you, but I love being welcomed in the door by a gorgeous cheese platter on the counter. It’s a way to gather around the kitchen table or island and catch up while the meal is being prepared. Plus, there’s always something for everyone! I try to use a variety of cheeses (see suggestions below) so everyone is happy. There’s always some sort of creamy brie style cheese, a goat, a more firm gouda and then I like getting creative by throwing something truffle in there or something with heat or even something sweet.
The best thing is that they can be thrown together quickly and it’s a great last minute appetizer that your guests will love!
Here are a few cheeses we love and have at the shop currently!
Dorothy’s Comeback Cow: A soft ripened cheese, similar to a brie that is a crowd pleaser. So creamy but still holds up well on a board. It’s rich and creamy and is shaped like a flower for a unique design.
Beehive: The Hatch Chile (a favorite), Smoked Apple Walnut and Bourbon Infused. These cheeses are mild but add character to any cheese plate!
Point Reyes Bleu: Even if you’re not a huge bleu cheese fan, you must try this! It is ultra creamy with a peppery finish. Great for topping salads, melting on burgers or eating with strawberries, stone fruit or even castelvetrano olives.
Beemster Gouda- Might be my personal favorite cheese… ever. It’s nutty, buttery and rich and has some crystallization which makes it feel extra special. It is a little sweet with notes of brown-butter, toasted walnuts and pairs well with juicy fruit and a hoppy beer or full-bodied white wine.
Point Reyes Toma Trufle- Give me all of the truffle! I personally love truffle everything but not everyone does. This is great because it’s mild but still rich and buttery that leaves you coming back for more. Semi hard, earthy and a true delight.
Cypress Grove- Soft ripened cheeses are our go-to’s! This goat cheese is mildly tangy, but still mushroomy and creamy. They have some unique flavor combinations like the citrus and lavender to wild fennel pollen. An unexpected delight in every bite.
Assembly can be whatever you make it but here are a few of my tips:
Cheeses: Keep it simple! Stick to using 3-5 of your favorite cheeses. It can be tempting to go overboard but simplicity is best in my opinion. Try using cheeses that will be loved by a variety of palates. Like a creamy brie, sharp cheddar or gouda, and some sort of goat cheese. You can find these options to be affordable as well!
If you’re serving a larger crowd, I suggest buying multiple wedges/blocks of the same cheeses so you can fill in the board with the same cheeses without it being overwhelming to your guests. Then the board is full and colorful!
Meats: I love a good quality charcuterie. Again, keep it simple by using a peppered salami that you know your family will enjoy and it will also hold up on a cheese board a bit better than prosciutto.
Spreads: Fig jam is usually always a must on my boards but a new favorite is tart cherry spread! I love a pop of color and something jammy to spread on my crackers to pair with the cheese
Fruits: Choose whatever is in season! Citrus in the winter, stone fruit in the summer and berries during the spring.. throw it on for color and a burst of juicy flavor. I also love dried fruit… dried cherries or dried pears have to be my favorites.
Olives and nuts: I’m a huge olive fan. Especially castelvetrano olives, they are mild and buttery and pair so well with so many cheeses. I highly suggest investing in them even though they’re a bit pricier. For nuts, do whatever you like. I personally love Marcona almonds or roasted pistachios. If you don’t use olives, add something pickled to add some acidity!
Finally, fill in the cheese plate with some crackers or thinly sliced bread. Serve at room temperature, a lot of people assume cheese should be served cold but the flavor is really best at room temp. Hopefully you’ll include a cheese and charcuterie board for your New Year’s celebration, cheers!
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