An Epic New Year's Eve Cheeseboard

A great cheeseboard can be made of a few basic, go-to items, and then filled out with rotating accompaniments like seasonal fruit or a new brined item. I love that a cheeseboard looks so appealing and awe-inspiring, but can be assembled right out of the fridge, 10 minutes before your guests are scheduled to arrive.

Prep Time10

Total Time10

Skill: beginner

Servings:

Calories: 728kcal

Ingredients

0.25 lb aged Mimolette
0.3 lb Cypress Grove Humboldt Fog
0.3 lb Roquefort
0.5 lb Drunken goat cheese
0.5 lb D'Affinois triple crème brie (or baked brie!)
3 oz prosciutto
4 oz soppressata, sliced
2 types of seasonal fruit
0.5 lb cornichons
4 oz salami Calabrese, sliced
0.5 lb Marcona almonds
0.5 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

Instructions

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.
Next, arrange each type of cured meat next to each cheese, breaking up some of the larger packages into two placements.
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!
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.
Enjoy!

Nutrition