How to Build a Fall/Winter Cheese Board
How to Build a Fall/Winter Cheese Board is an easy how-to on assembling the perfect cheese plate for the autumnal, winter-y seasons.
- 6 ounces gouda or smoked gouda cut into cubes
- 6 ounces havarti cheese cut into cubes
- 6 ounces gruyére cheese left in its wedge
- 4 ounces dried fruit (such as crystallized mango, ginger, cranberries, cherries or golden raisins)
- 6 ounces nuts (such as marcona almonds, caramelized pecans, pistachios, walnuts, pecans)
- 4 ounces carb (such as bread, crackers, mini toasts)
- 1 pound fresh fruit (such as sliced figs, pears, applies, grapes)
- 4 ounces something briny (such as olives, peppadews, cornichons)
- 1 pound cured meats (such as sliced salami, prosciutto)
Place your board close to the area in which you're going to set it out. Traveling with this entire board can be heavy and scary (especially if you have a dog waiting for anything to drop). There's no wrong way to do this! I like to add all of the cheeses to the board FIRST, this way I can arrange around them. Then I add the dried fruit, nuts, meats, briny things, etc. Don't be shy to divide each category in two, adding multiple piles of each group.
Garnish with flowers, if you like and serve.