An Epic New Year's Eve Cheeseboard

15 servings


10 minutes


  • ¼ lb aged Mimolette
  • 310 lb Cypress Grove Humboldt Fog
  • 310 lb Roquefort
  • ½ lb Drunken goat cheese
  • ½ lb D'Affinois triple crème brie (or baked brie!)
  • 4 oz salami Calabrese, sliced
  • 3 oz prosciutto
  • 4 oz soppressata, sliced
  • 2 types of seasonal fruit
  • ½ lb cornichons
  • ½ lb Marcona almonds
  • ½ lb green Cerignola or Castelvetrano olives
  • 7 oz Orange Blossom Honey
  • 16 oz dark chocolate sea salt caramels
  • 1 package Raincoast Crisps, Crisp Apricot Lemon Fig
  • 1 package Sir Richards, Cracker Gallettine Olive Oil
  • 1 package Firehook Baked Crackers, Rosemary Sea Salt
  1. Using an extra-long or large square cutting board, place each cut of cheese into 1/5th of the board, creating and anchoring sections on the board.
  2. Next, arrange each type of cured meat next to each cheese, breaking up some of the larger packages into two placements.
  3. Fill in and connect each section by using the accompaniments to create a bite flow. This helps suggest to noshers what to pair together in any given bite. For example, the honey would pair nicely with the Drunken Goat, so I’ve placed them together on the board. This doesn’t mean the honey can’t be enjoyed with other cheeses or bites, but rather encourages a flow of tastes!
  4. Crackers can help fill in each section and draws the eye into each cheese. Place them directly on the board, or in small cups or dishes around the board.
  5. Enjoy!