Cheese Plates 101: BYOB - Build Your Own Board!
Whatever the occasion, National Cheese Lover’s Day is every day for me (actually Jan 20). I often claim that my sister got all the talent in the family because she is an incredible artist with just about any medium she tries…me, not so much….but I DO have a talent for plating cheese (and pairings, but that is for another blog post). Here are some of my favorites and a smorgasbord of boards that I’ve created….at home for just family, for large & small parties, fun wine tastings with friends, or for a picnic spread at wineries (I may not have created the snacklebox, but am pretty good with takeout-tastings 🤣❤️🧀),
Recommendations for a basic board (especially if pairing with different wines/beverages): 2-3 types of cheese, 1-2 fruits, something salty (nuts or olives) and a vehicle (e.g. crackers, bread, sliced cucumbers…. non-flavored so that it doesn’t change the taste of the cheese). For just cheese, every board should have a soft mild, hard sharp, and something stinky. My go to’s are Brie, Irish Cheddar, and Goat. Others I love to include or swap out fairly regularly are Manchego, Comte, Asiago, Fontinella, Gorgonzola or Bleau. Some super specific favorites: Yancy Chardonnay, Palmetto Pimento, Sartori Balsamic Bellavitano, and Publix brand Honey Goat.
From a full charcuterie experience perspective, I like to include a variety of Spanish or Italian meats (hard dry salami, prosciutto/jamon, lomo), anchovies with roasted red peppers, and cheese straws (willing to do a blind cheese straw tasting for which brand is best –Savannah Grace, 3 Sisters, Mama Geraldine’s, others,??).
