by Maura Rice
One of the things you hear most as a cheesemonger is something along the lines of: “OHMAHGERD, you’re so lucky, you must eat cheese all the time!” And while it’s true that we do sample our wares behind the counter from time to time (it is our professional obligation, after all), most cheesemongers I know… don’t actually eat that much cheese at home. I know! I know! Stay with me here.
They say that most chefs don’t spend more than five minutes cooking for themselves at home. It seems to me that the same goes for cheesemongers. If I do eat cheese at home, it’s 100% going to be a utensil-free, hand-to-mouth situation. Lately however, I’ve been thinking—I’ve made countless cheeseboards for family and friends over the years (it is, without a doubt, the coolest part about being a cheesemonger), but I’ve never extended the same luxury to myself.
If it were 2015, this post would undoubtedly be titled #treatyoself. Thankfully it’s not, and as mature adults we can appreciate the importance of self care, which in this case looks like making yourself a kick**s cheeseboard for dinner.
“Recipe” (feeds 1-???)
3 cheeses (The traditional school of thought says that you need a cow, a sheep, and a goat cheese—personally, I say choose what you like. In this case that was: Pleasant Ridge Reserve, Camembert dell’Alta Langa, and Blakesville Sunny Ridge. 2-4 oz per person is a good rule.)
Something sweet (Fresh fruit, dried fruit, chocolate, honey, jams—all good options)
Something sour (Pickles are great on cheese and charcuterie boards alike. The acid cuts through the rich, fatty flavors of meat and cheese. It’s like a breath of fresh air for your palate.)
Something salty (Salami, prosciutto, nuts, you get it)
Garnish (Garnishing is my favorite part of building a cheeseboard. It brings an often beige plate to life, providing important contrast, and generally making you look like you know what you’re doing. Any greenery goes a long way—try to fill in gaps in your composition. Blueberries and dried fruit are also great for this purpose.)
Composition:
Creating a cheese or charcuterie board is all about balance and contrast. As a general rule, I try to repeat colors or elements more than once, but no more than three times (see: blueberries, cornichons, strawberries, etc). This creates a balanced effect without looking like a garnish explosion happened on the board. Use large pieces like your cheese wedges to anchor the smaller elements. Try to have some extreme dark (jam, dried figs, blueberries) and light (cheese!) shades going on.
Importantly: when it comes to entertaining, show your guests how to consume the board. Cut large hunks into wedges or slices, stick a knife in large hunks of cheese, pour jam right on the board—diners are often timid about these things, so give them an excuse to dive in and get messy.
Lastly, know that there is no wrong answer when it comes to building a cheeseboard. Let your intuition and creativity guide you. I’ve seen cheez-its, kimchi, and jalapeños used on cheeseboards to great effect. Who’s to say that Spam, Oreos, and dragonfruit wouldn’t be fabulous in the right context? (And if you do make a board with these elements, PLEASE tag us.) Happy building–and more importantly, happy eating!