Twelve Days Cheese Board (Print Version)

A festive cheese board showcasing 12 distinct cheeses paired with complementary accompaniments for gatherings.

# What You'll Need:

→ Cheeses

01 - 1.76 oz Brie
02 - 1.76 oz Aged Cheddar
03 - 1.76 oz Manchego
04 - 1.76 oz Roquefort or Blue Cheese
05 - 1.76 oz Goat Cheese
06 - 1.76 oz Gruyère
07 - 1.76 oz Camembert
08 - 1.76 oz Gouda
09 - 1.76 oz Comté
10 - 1.76 oz Pecorino
11 - 1.76 oz Havarti
12 - 1.76 oz Smoked Cheese (e.g., Smoked Provolone)

→ Pairings & Accompaniments

13 - 12 slices artisanal bread or assorted crackers
14 - 2 tbsp honey
15 - 2 tbsp fig jam
16 - 2 tbsp whole grain mustard
17 - 24 seedless grapes
18 - 12 dried apricots
19 - 12 walnut halves
20 - 12 toasted almonds
21 - 12 thin apple slices
22 - 12 slices fresh pear
23 - 12 pieces dark chocolate
24 - 12 cornichons
25 - Fresh herbs (thyme, rosemary) for garnish

# How To:

01 - Select a large serving board or platter and visually divide it into 12 sections using small bowls, ramekins, or garnish lines.
02 - Place one cheese in each section, cutting into bite-sized pieces as needed for easy serving.
03 - Pair each cheese with its unique accompaniments as follows: Brie with honey and apple slice; Aged Cheddar with fig jam and walnut; Manchego with quince paste and almond; Roquefort with pear slice and walnut; Goat Cheese with thyme and grape; Gruyère with mustard and cornichon; Camembert with apple and almond; Gouda with dried apricot and chocolate; Comté with grape and walnut; Pecorino with pear and honey; Havarti with fig jam and almond; Smoked Cheese with cornichon and dark chocolate.
04 - Arrange artisanal bread slices or assorted crackers around the board, ensuring sufficient portions for each section.
05 - Decorate the board with fresh herbs such as thyme and rosemary for a seasonal and aromatic presentation.
06 - Present at room temperature to allow full flavor development of cheeses and accompaniments.

# Expert Tips:

01 -
  • It's a conversation starter that looks like you spent hours planning it, when really you just needed thirty-five minutes and good taste
  • Everyone finds their moment—whether they love creamy Brie or sharp Roquefort, there's a day with their name on it
  • It transforms a simple cheese board into an edible adventure that feels luxurious without being pretentious
02 -
  • Room temperature is everything—a cold cheese board tastes muted and tight. Let it breathe for fifteen minutes, and suddenly the nuances emerge like flowers opening to sunlight
  • The order in which people taste matters. Start with milder cheeses and work toward bold ones, or the subtle flavors will hide in the shadow of what came before
03 -
  • Buy whole pieces of cheese and cut them just before serving—pre-cut cheese dries out and tastes muted. The knife and the cutting board matter. A sharp cheese knife glides through without crushing; a dull one bruises delicate paste and makes everything taste wrong
  • If you're making this ahead, assemble the empty board and the pairings, then add the cheese just before guests arrive. Cheese tastes better when it hasn't been waiting, breathing against plastic wrap, slowly losing itself to oxidation
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