How to Make a Cheese Board
Today on the blog we’re sharing Kim Daniels’ technique for how to make an elegantly crafted cheese board. This recipe originally appeared in the Fall 2018 issue of Paprika Southern as part of our Savor food spread, featuring recipes that fuse French and southern influences together for a scrumptious fall feast. You can order a back issue of the Fall 2018 issue of Paprika Southern, or become a subscriber so you don’t miss a thing.
How to Make a Cheese Board
Art Direction and Publication: Paprika Southern / Photography: Siobhan Egan / Styling: Bevin Valentine Jalbert / Recipes: Kim Daniels / Florals: Everbloom, Inc. / Napkins: Dot & Army / Blanket: Daughter Handwovens / Candlesticks: Savannah Vintage Rentals
Putting together a beautiful and tasty French-inspired cheese board is a simple way to elevate your hostess game. The payoff: your guests will be amazed at your spread and delighted to nibble away on your pre-dinner offerings.
Start by selecting 3-4 types of cheeses. For a large crowd, you may choose 5-7 types or more. But keeping it simple with just a few cheeses is my go-to strategy. Choose a variety of cheeses. Pick a hard cheese, a soft or semi-soft cheese, and a strong cheese. A good example would be to use Parmesan, sharp white cheddar, goat cheese, and Gorgonzola.
Select a board or a platter large enough to hold the cheeses and still leave room for additional items.
Select accompaniments such as olives, cornichons, nuts, figs, grapes or berries. Choose a variety of salty and sweet items.
Select condiments such as mustards, honey, jams, relishes, etc. As with the other accompaniments, choose a variety. When in doubt, honey is a great option.
Don't forget carriers! Add baguettes or crackers for your guests to pile all your delicious cheeses and garnishes on. For bonus points, season baguette slices with olive oil, salt, pepper, and herbs de Provence, and toast in the oven. If you're in a rush, choose crackers with flavors that complement your other offerings.
Set the cheeses out on the board to come to room temperature at least an hour before guests arrive. Scatter the accompaniments and condiments around the cheeses and make sure to serve with several cheese knives.
Fall 2018
The Fall 2018 issue of Paprika Southern is packed with fall inspiration and features French-inspired fall fashion, elegant and simple entertaining ideas, with recipes, Savannah artist Angela Burson, a personal piece from long time contributor Jules De Jesus Fritz, and our clean beauty guide. We also kick off a year-long collaborate with contributor Lisa D. Watson, a seasonal gardening guide, and five southern creatives give us a glimpse into their workspaces.
Paprika Southern is a quarterly publication dedicated to inspiring creativity and intention in everyday life. In our pages you will find lush visuals and thoughtful writing, as well as a commitment to inclusivity. We offer a curated view of the most innovative creatives, trends and art of the South, and we invite you to join our journey.
