Specialty Cheeseboard
A cheeseboard should usually contain a variety of cheeses, meats, crackers, fruits, veggies, nuts and condiments/spreads. You’ll want to pick one cheese from each of these categories, depending on the size of your gathering and what else you will have on the cheeseboard.
Fresh Cheeses: chèvre, mascarpone, mozzarella and ricotta
Bloomy-Rind Cheeses: Brie, Bûcheron and Camembert
Washed-Rind Cheeses: Limburger, Muenster and Taleggio
Semi-Soft Cheeses: Havarti, fontina and Port Salut
Blue Cheeses: Gorgonzola, Stilton and Roquefort
Semi-Hard Cheeses: Gruyère, cheddar, Gouda and Manchego
Hard Cheeses: Parmigiano-Reggiano and Romano
CHEESES USED IN RECIPE: Wensleydale with Cranberry, Brie drizzled with hot honey, Parmigiano-Reggiano, Roquefort
- TO MAKE THE SPICED CRANBERRY JAM: In a medium saucepan, combine the cranberries, sugar, orange zest, water, orange juice, cinnamon, cloves, nutmeg and allspice over medium heat. Cook until the cranberries pop and the sugar dissolves, stirring often, about 10 minutes.
- Allow the jam to cool slightly, and then purée it with an immersion blender or a high-speed blender until the desired consistency is achieved.
- Transfer to an airtight container and refrigerate until ready to use. Enjoy!
- TO ASSEMBLE CHEESEBOARD: Let your cheeses come to room temperature for at least an hour before serving. Use a large wooden board or serving platters. Gather cheese spreaders and knives, small spoons, toothpicks and small plates and/or bowls for items such as condiments. Channel your inner cheesemonger and design the board in your own eye-appealing design. Or, use the image above as a guide.
TIP: Short on time? Substitute L&B Cranberry Bourbon Pepper Jelly for the homemade spiced cranberry jam.
Directions
A cheeseboard should usually contain a variety of cheeses, meats, crackers, fruits, veggies, nuts and condiments/spreads. You’ll want to pick one cheese from each of these categories, depending on the size of your gathering and what else you will have on the cheeseboard.
Fresh Cheeses: chèvre, mascarpone, mozzarella and ricotta
Bloomy-Rind Cheeses: Brie, Bûcheron and Camembert
Washed-Rind Cheeses: Limburger, Muenster and Taleggio
Semi-Soft Cheeses: Havarti, fontina and Port Salut
Blue Cheeses: Gorgonzola, Stilton and Roquefort
Semi-Hard Cheeses: Gruyère, cheddar, Gouda and Manchego
Hard Cheeses: Parmigiano-Reggiano and Romano
CHEESES USED IN RECIPE: Wensleydale with Cranberry, Brie drizzled with hot honey, Parmigiano-Reggiano, Roquefort
- TO MAKE THE SPICED CRANBERRY JAM: In a medium saucepan, combine the cranberries, sugar, orange zest, water, orange juice, cinnamon, cloves, nutmeg and allspice over medium heat. Cook until the cranberries pop and the sugar dissolves, stirring often, about 10 minutes.
- Allow the jam to cool slightly, and then purée it with an immersion blender or a high-speed blender until the desired consistency is achieved.
- Transfer to an airtight container and refrigerate until ready to use. Enjoy!
- TO ASSEMBLE CHEESEBOARD: Let your cheeses come to room temperature for at least an hour before serving. Use a large wooden board or serving platters. Gather cheese spreaders and knives, small spoons, toothpicks and small plates and/or bowls for items such as condiments. Channel your inner cheesemonger and design the board in your own eye-appealing design. Or, use the image above as a guide.
TIP: Short on time? Substitute L&B Cranberry Bourbon Pepper Jelly for the homemade spiced cranberry jam.