Create the Ultimate Cheese Board
It’s spring time! I figured it’s a good time for us to talk about building a cheese board. So not really a recipe per se but a state of mind? An opinion? Oh yeah, lots of cheese opinions.
The first step in building a cheese board is picking the cheese! I say it should go like this:
Cheese selection: Firm cheeses (I went with two different types of English cheddar), soft cheese (I went with camembert), a crowd pleaser (I went with manchego) and something tart (I went with a goat’s cheese). Of course, if you like, you can throw in a blue cheese or a stinky cheese like tallegio.
Dried Fruit: I always like to include dried fruit on my cheese boards. And since it’s spring and apricot season, I went with dried apricots.
Nuts: I chose chopped walnuts because I love them so very much. Other lovely options would be pistachios, regular pecans or candied pecans.
Carbohydrate: I went with mini toasts. I’m also a big advocate for butter crackers, a good loaf of bread and/or water crackers.
Fresh Fruit: I think fresh fruit is a must on cheese boards. Fresh fruit and cheese are a match made in heaven. For this board I went with fresh raspberries and kumquats.
Briny: I went with Castelvetrano olives this time around and artichoke hearts. Cornichons, sweety drop peppers and peppadews are also all great options.
Other additions: I love adding some form of jam like apricot or fig. Honeycomb is also a nice touch.
I love following these guidelines for all sorts of cheese boards, regardless of the season! Enjoy. Happy Spring!
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.
The post Create the Ultimate Cheese Board appeared first on PBS Food.