Out of our Cave, into your Wheelhouse: Cheesemonger Carolyn's Charcuterie-Building Tips

Happy Thanksgiving, cheese-lovers!

Cheesemonger Carolyn here to say first of all, thank you all for such a wonderful 2025 market season. I had such a blast spending the summer days together and helping out with all your cheese-related queries. Year after year, the question I’m asked most often is: how do I build a cheese board? At market, I love having this conversation in person — getting to know your tastes and preferences and helping you pick just the right cheeses from our lineup to compliment your special event, family gathering, or just a fun Friday night in. But as we say goodbye to the 2025 season and move towards holiday festivities, I wanted to offer a little how-to guide for putting together a cheese board on your own! As I might have told you at the market, the best cheeses for a cheese board are the ones you want to eat. But a few tips and tricks of the trade never hurt, so let’s get started…


THE BASICS

  • 3-5 cheeses, chosen with an eye towards contrast (sweet vs savory, creamy vs crystalized texture) and any dietary restrictions or strong preferences your guests may have. When in doubt: something aged and savory, something a little creamier and/or sweeter, and something a little different (think bleu or herbed cheese).
  • 2-4oz of cheese per person for appetizers, 4-8oz of cheese per person for a meal.
  • At least 30 minutes before serving, take your cheese out of the fridge and remove it from its packaging so the flavors get a chance to breathe and blossom.


THOUGHTS ON ACCOMPANIMENTS

  • Holes or blind spots in your cheese board selection can be made up with accompaniments! For example, if you have mostly soft cheeses, make sure you’ve got some nice crunchy crackers or candied nuts. If all of your cheeses lean savory, add a little pot of honey or jam.
  • I think of accompaniments in two broad categories: “vehicles” to serve the cheese on and “accessories" to compliment or “dress up” the cheese. You want at least one “vehicle,” likely don’t need more than two, and can add as many “accessories” as your heart desires!
  • “Vehicles” can include all varieties of cracker, sliced/toasted bread or baguette, or — my favorite — crisp apple slices. Thin spice cookies (like a Swedish gingersnap) or biscotti are also a festive option for the holidays!
  • “Accessories” are your nuts, pickles, olives, various charcuterie meats, and bite-sized fruits like grapes and figs, plus condiments like honeys, mustards, or fruit preserves.


LAYING OUT YOUR BOARD

  • I highly recommend pre-slicing your cheeses! Most of our lineup cuts best with a sharp chef’s knife and that’s not something you want to leave out for the average guest. Check for any inedible rinds (you’re looking for wax and cheesecloth, usually on an aged gouda) and trim those off first, then follow the shape of the cheese as you slice— cut goudas and other “wheel” cheeses into thin triangles, cheddars into craggy, crumbly rectangles, etc.
  • Something really soft like a bleu or brie can be left intact. Add a little butter knife for serving. 
  • I like to use a nice wooden cutting board and move corner to corner, alternating rows of cheeses and accompaniments like apple slices, crackers, or rolls of salami. Smaller or messier accompaniments (like nuts or olives) can be served in little bowls on the side. 
  • You can also use plates, and lay out cheeses and accompaniments in concentric circles!


SOME IDEAS TO GET YOU STARTED


the “Elevated Classics” board (aka, the “Picky Relatives” board)


your cheeses: Great Grand Cheddar, Applewood Smoked Gouda, Jack with Dill or Basil

your vehicle: assorted crackers — pick your favorites!

your accessories: salami and candied nuts

add a beverage: a nice versatile red wine

notes: This functions just as nicely as a “keep your family out of the kitchen for lunch while you’re cooking Thanksgiving dinner” board, as it does a “post-dinner games and wine” snacking board. It also expands really easily for a large party/gathering, and the lineup has no raw milk, spicy, or overly funky cheeses for guests who might have dietary restrictions or strong preferences. If you want a few more cheeses, I’d suggest Donatello — a wonderful aged Manchego-style sheep’s milk cheese, excellent for everyone but especially anyone who can’t have cow’s milk — and Ale-Soaked Bellavitano for something a little elevated and unique! A layered Brie wouldn’t be out of place here, either. You can also add pickles, grapes, and apple slices for more accompaniment options. 


the “Cheese for Breakfast” board (aka, the “Sensitive Stomachs” board)


your cheeses: LaClare Aged Goat Cheddar, Dutch Girl or Honeybee Gouda, and Chèvre (with Jam du Jour, if you like)

your vehicle: slices of fresh baguette

your accessories: sliced ham and your choice of honey or fruit preserves

add a beverage: your favorite morning coffee or tea 

notes: The vision for this board is a way to serve everyone breakfast without having to cook up a bunch of eggs or pancakes, a huge win on Thanksgiving morning or any family gathering where you’re prepping a big meal later in the day. Something to snack on alongside coffee, while you watch the parade or big game or even the National Dog Show. But this is ALSO a gorgeous board made entirely without cow’s milk, if that’s a concern for any of your loved ones. If you want a few more cheeses and can expand to cow’s milk, I’d suggest Maasdam - a lovely aged Swiss-style with Goldilocks-level sharpness — and/or a Marieke Aged Gouda for a little raw milk tang in the morning! Sliced pears would be a nice seasonal addition as well. 


the “Carolyn’s Favorites” board (aka, the “Speaking My Truth” board) 


your cheeses: Marieke Aged Gouda with mustard seed, Pleasant Ridge Reserve, and House Smoked Gorgonzola

your vehicle: crisp sliced apples 

your accessories: salted Marcona almonds, a good summer sausage, and Castelvetrano olives

add a beverage: a Boulevardier or a double pour of Woodford Reserve, neat 

notes: Here is what I would put on every cheese board if it were entirely up to me and my own tastes. If I were adding more cheeses I’d also include Donatello and/or Top Hat or maybe even Brie with Bleu! I almost always use heirloom apples from one of the farmers at our markets — many of them offer winter CSAs/deliveries or can be found at indoor markets so I encourage you to utilize those options if you can! I include this board (1) because I think it’s good and you should try it and (2) to remind you to follow your heart and serve food that you really love and enjoy.

The best cheese board is the one you want to eat. Happy holidays and bon appetit!