Valleybrink Road | Journal | How to Build a Cheeseboard | A few weeks ago, we paired up with Jenni Kayne to share some of our tried and true tips for creating the ultimate cheeseboard on her blog, Rip+Tan .

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How to Build a Cheeseboard
02.10.2017

A few weeks ago, we paired up with Jenni Kayne to share some of our tried and true tips for creating the ultimate cheeseboard on her blog, Rip+Tan. For this particular board, we used the following cheese and charcuterie:

Saint Angel - Triple Creme Brie, Cows Milk
Humboldt Fog by Cypress Grove - goat milk
Westcombe Cheddar - raw cows milk
Parmigiano Reggiano - unpasteurized cows milk
Chop Fennel Salami

 

Tips for creating the perfect cheeseboard:

 1) The Board. 

I like a simple, smooth surface like wood or marble. This way the ingredients, with their different colors and textures, can really be the focus.


2) Focus on color and texture.

I think about a cheeseboard more in terms of color and texture than just cheese. Pick cheeses you love but also make sure you have different colors/textures from fruits and nuts. Find inspiration at your local farmers market or cheese store.

 
3) Variety. 

Mix it up. A little bit of this and a little bit of that. Cheese, fruit, nuts…some things left whole, some cut up. You don’t want everything to be the same shape and size or it will just get lost on the board.

 
4) The Cheese. 

Rather than thinking about the cheese in a strict way, that you must have one soft, one hard, etc., I like to pick cheeses that I have really enjoyed or am eager to try. Cut them into different shapes to make the board more interesting.

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