Do I really have to pitch cheese to you? Learn a little bit about the glorious substance that is cheese & have an easy no-cook meal or snack option that classes up any get together and is so fun to eat. A good cheese board has many components but isn’t really complex, there are no hard and fast rules. In my opinion, it’s one of the truest and most accessible forms of artistry in the kitchen. As with anything involving food, there are no wrong answers; if something tastes good to you, go for it.
I usually get a craving for a particular cheese or beverage and then build my board around it. If you don’t trust your instincts yet you can google your focal point to see what pairs with it.
This board started with the Kerrygold Dubliner aged cheddar. This cheese, in particular, has a sharp flavor that begs for a sigh relief from something fruity and with a little fat to it. A rich, dark chocolate and some cranberry spread intensify that boldness found in cheddar and make for good chasers.
I also snagged some Havarti with dill, another personal favorite for snacking. Since this cheese is fairly rich and creamy you can get a little more creative with the pairings, spice and citrus both play well as well as any type of crunch.
The Mozzarella balls are a nice neutral and are light enough to go with almost anything. Anytime you’re entertaining other people and aren’t sure of their preferences it’s good to have a “safe” option that pleases most palates.
Once you have your cheeses selected all you need are some vessels. Something basic like a brioche toast will allow you to really taste the cheese for what it is while more creative snacks like the spicy cheese puffs & jerk plantains let you see how different flavors play off each other. I always like to finish with something sweet (surprise surprise) and have a few varieties of chocolate on the board.
This board didn’t have a particular beverage in mind and was diverse enough to go with something light like a pilsner or heavier like a merlot. If you are basing your board off a drink you’ll likely have a more narrow range of cheeses, but everything else can be just as diverse. Keep in mind your flavor preferences, do you like things that are spicy? Salty? Fruity? If you lean a particular way you may enjoy some more off the wall pairings that you won’t find on the web.
It's just fucking food.
Cheers,
Shelby
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