How to Build a Seasonal Cheese Board

I don’t know about you, but the holiday season find us doing a whole lot of sitting, a whole lot of visiting, and a whole lot of noshing.  And what’s better, or easier to nosh on then a crowd pleasing, seasonal cheese and charcuterie board that will be quickly devoured even when a huge meal is next up on the menu.  I mean this is the season of over indulgence is it not? 

If you may remember, I shared this easy cheese and charcuterie board for New Years Eve last year, and shared my usual suspects on this ultimate cheese platter.  No matter what you have on your seasonal cheese board, it should be hard to stop at just one bite.  So with that in mind, I like to cater everyone with picks for the savory & sweet, the soft & hard, and the indulgent & health conscious alike. 

So let’s pick it apart this seasonal board, shall we?  On my seasonal cheese boards, you can usually always find the following: four to five mixed cheeses, think soft, hard, pungent and mild, (you can never go wrong with Cow Girl Creamery and Midnight Moon).  Two to three meats (think thinly shaved prosciutto and high quality salami).  A variety of local honey (I always include actual raw honeycomb because it’s so much prettier on the board), jam and chutney (fig is my favorite), spiced and salted nuts, and for this time of year roasted root vegetables. Root vegetables are especially an unexpected treat on the board, yet they’re such a simple way to incorporate warm, rustic flavors that pair so perfectly with the season.  And last but not least, I like to toss candied ginger on the spread for a little aid in clearing the palette between bites.  Tell me friends, what’s a must-have on your seasonal cheese board?!  Truly, MKR

P.S. If you’re at a loss for which cheeses and meats to include, don’t be afraid to ask someone at the deli counter in Whole Foods or your local grocery store.  They’ll be able to point you in the right direction for a nice variety of flavors that no one can resist. xo