Buy Cheese Board

*Though many precautions are taken we cannot guarantee a vegan pizza to to be absolutely vegan. We make this pizza in house in an environment that has a lot of cheese and dairy products. We cannot recommend this product for those concerned about the possibility of non-vegan contamination.

buy cheese board

No cheese board is complete without a briny treat! Our favorites are picked veggies, olives or cute little pickles! If you are going ultra fancy, you can pick up some large, beautiful capers like these.

Grapes are classic, and in the fall you should garnish your cheese platter with concords if you can get your hands on them. They just look PERFECT. But whatever seasonal fruit you have will look lovely. In the winter, try adding dried fruits. They are a sweet and acidic way to brighten up the cheese board and offer a great balance to the rich and creamy stars of the show.

Nuts are a great way to incorporate a little crunch and a whole lot of flavor to your cheese board. We reach for for Blue Diamond Almonds, every time! These Crafted Gourmet Almonds are roasted and seasoned with their skins removed for a smooth texture and unique taste for every occasion. There are four fun flavors to choose from like Rosemary and Sea Salt, Pink Himalayan Salt, Garlic, Herb and Olive Oil and Black Truffle.

We have a growing number of corporate clients that order our charcuterie cones, cups and Mini boards for their employees and favorite customers. Our Single Serve and Mini options are great for virtual events or events where you want your guests to be able to spread out. We can even customize based on your needs! Still have questions? Email us at stlcheeseboards@gmail.com.

Nothing makes me happier than seeing you create beautiful boards from my tips. If you make a spread inspired by this post, please tag me at @ainttoooproudtomeg and #AintTooProudToCheese so I can see and share!

Thank you so much for sharing this! 5???? al the way. I love all the details you put in it. Would you ever consider taking pictures of the cheese in their original wrappers? I can have a hard time finding them in stores sometimes!

This is information is so helpful! I get overwhelmed by all the cheese options and what to pair with my choices. Then I end up buying all the things and jam it on to a board. With following your tips, my last board was beautifully balanced, budget friendly, and everyone loved it!

Great blog post. As a amateur at putting boards together this post was very informative and helpful. It will help with shopping and how to design the board to achieve the the master pieces you put together. Excellent job!!! Thank you.

Use toasted almonds, candied pecans, roasted pepitas, or crunchy hazelnuts to bring out the nutty flavors of long-aged styles like Alpines and Goudas while adding textural contrast. Dried fruits like apricots, cherries, and cranberries add brightness, while figs and dates emphasize the caramel-y qualities of long-aged cheeses. Dried pineapple and papaya can bring out tropical notes in aged varieties, too.

Incorporating fresh, seasonal produce gives our cheese pairings delicious variety. Pair cucumber slices and sweet snap peas with tangy chevre, fresh berries with bloomy rinds like Brie and Camembert, zippy radishes with rich fromage blanc, or crisp apple slices with robust aged cheeses like Cheddar, Gruyere, and Gouda.

While not strictly necessary, we believe great cheese deserves great carbs to go with it. Bring home a fresh baguette or artisan loaf and slice it up, or raid your pantry for your favorite crackers. A variety with lots of crunch and subtle flavor will pair with a wide range of styles and let the cheese take center stage.

Last but not least, what are you going to drink along with all these goodies? While wine is classic, beer, cider, spirits, cocktails, and non-alcoholic sips like fine teas, kombucha, lemonade, and even craft sodas can all make excellent cheese companions.

Of course, you can consult our wide variety of wine and cheese pairing guides for ideas before you shop for bottles. But when it comes to cheese boards with a range of flavor profiles and textures, we like to keep a few styles in mind that can go well with most types of cheese, from citrusy chevres to pungent blues.

If your cheese selection is on the creamier, denser side, bubbles are your best friend! The carbonation in Champagne, prosecco, Lambrusco, and other sparkling wines help sweep your palate clean, readying it for another bite of luscious cheese.

If you want to get really fancy, you can use the Golden Ratio: imagine the gridlines through the viewfinder of a camera and place your cheeses at the intersections of the gridlines. Or think about the Fibonacci Spiral when placing your cheeses, arranging them to draw the eye to a certain point on the board.

This is where your pickles, jams, mustard, honey, sauces, or dips come in. Situate accompaniments that go with certain cheeses near those cheeses. If an accompaniment can be enjoyed with multiple varieties of cheese on your board, place it between those two cheeses.

Ever wanted a step-by-step guide on how to build a cheese and charcuterie board? Our recipe combines quality cheeses, a colorful variety of accompaniments, and different textures for guaranteed cheeseboard success.

Using a chef's knife or skeleton knife, slice the brie or camembert into pie wedges and arrange in a line or circle on your board. The rind is edible on the cheese and looks best for plating when kept intact. Precuts slices are best so each person can get an equal serving. But if your brie or camembert is especially ripe, our recommendation is to keep it whole. It can be striking with honeycomb placed on top of the whole wheel or with a sprig of thyme or rosemary as an accent piece.

Aged artisan cheddar has beautiful, natural striations to its texture that is best served with a spade knife or Cheese Grotto hybrid knife. Keep half of the wedge mostly whole (known as the base piece on the board), and break off 10 chunks with the knife, allowing the texture of the cheddar to showcase itself. If the wedge is very young and is less crumbly, this method may not work. Alternatively, you can use a chef's knife to cut planks of the entire wedge and stack them in a straight line, but fanned out.

Alpine cheeses, like Alpha Tolman from Jasper Hill Farm, have a natural-washed rind to them that can be beautiful showcased on a cheeseboard, in moderation. If working with a triangular-shaped piece, slice the rind off both the long sides of the wedge while preserving the back edge rind. Then, slice triangular slices with the rind on the edge. These pieces can be layered across the board as a river, or they can be stacked and fanned out. If the wedge is a block shaped with no rind, you can follow the same recommendation as the young cheddar block, mentioned above.

Most blue cheeses are soft and are best kept whole on the board. Place a spreader knife or skeleton knife next to the cheese or into the cheese wedge itself for serving. When plating the rest of the board, be sure to leave enough space around the blue for cutting and serving.

Fold your salami into a triangular shapes and build a salami river across the board, placing them on the board in a line as you fold. To hold the river in place so the folds do not unravel, you can sandwich two of your small vessels on either end of the salami river, or you can use the cheese wedges to prop them up. Alternatively, layer your thinly sliced salami around the inside of a shot glass until it takes the form of a salami rose. Remove from the shot glass, and place next to the cheddar.

Use the fresh fruit to fill open space on the board near the brie or camembert. Fresh berries are a wonderful, bright accompaniment that balances out the creamy paste and mushroom-y rind of these styles.

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Ever wondered how to put together your own perfect cheese board? It's actually quite easy! Learn how to assemble a cheese board from start to finish with these simple step by step instructions. Perfect for holidays, ladies nights, or everyday entertaining, cheese boards are a fun, versatile, delicious addition to any gathering!

Bedford Cheese Shop first opened its doors in 2003 on Bedford Avenue in Williamsburg, Brooklyn. It was founded by Jason Scherr and Jason Jeffries with the intention of bringing good cheese to their neighborhood. In 2012, Bedford Cheese Shop opened a second shop in the Gramercy Park neighborhood in Manhattan, NY.

Now operating solely out of Gramercy Park. We continue to aspire to be the proverbial bridge between makers of cheese, charcuterie and specialty foods and our customers and community, near and far. We value the old world traditions of mongering. Every day, our cheesemongers impart not only their knowledge of cheese making, care and ripening, but also the unique stories behind the history, origins and nuances of the cheeses. The delicate balance of science, art and terroir. We hope to see you in the Shop soon! 041b061a72