The New Cheeseboard

The New Cheeseboard

I’m a quality over quantity type of person. Over the last few years and in my humble opinion, the excess on cheeseboards has gone overboard. Not only are they overwhelming to make but often, a lot of its tossed after serving. Choose three kinds of cheese you really love and then scatter the board with one cracker/toast option, one salty ingredient (cornichons are always my favorite), and one sweet element. That’s all you need to pair to pair with bubbles and start the party.

½ lb. sharp cheddar cheese
½ lb. brie or soft cheese
½ lb. mimolette (or anything funky and cool that you’d like to try)
½ pint gooseberries or other sweet fruit such as blackberries or figs
Petite toasts, crostini or crackers
1 jar cornichons

Arrange your cheeses in three different sections of your board, this is called “the rule of three” which is a design principle that allows your eye to keep moving across the surface.

Layer little bits of gooseberries and toast near each piece of cheese. Pop cornichons in a nice dish and serve with bubbles or a light aromatic white wine.