All About: Creating a Simple + Beautiful Cheeseboard at Home

Making a cheeseboard is my go-to party trick when having friends or family over. It takes minimal prep and it always looks beautiful. Plus, serving a variety of cheeses and tasty fixings means there’s something for everyone to enjoy. This is a simple guide to keep on hand so you can mix and match without an exact recipe. This can be scaled up for large boards or scaled down to a tiny salad plate. I often keep some of the below ingredients on hand because they all have pretty long shelf lives, which means I can throw together a tiny cheeseboard for one or two people in a pinch. Enjoy!


A great rule of thumb is to serve a variety of textures between soft/spreadable, firm, and hard cheeses. Additionally, serving cheeses with different milk varieties creates a fun and dynamic range of flavors. Cow’s Milk, Goat’s Milk, and Sheep’s Milk all offer many varieties. Some of my favorites are below:


  • Bloomy Rind Cheese –  Brie, Triple Cream, and Camembert are popular varieties. They’re soft, buttery, creamy, rich, and slightly funky. The Mt. Tam Triple Cream from Cowgirl Creamery is my go-to for this style.
  • Cambozola – Cambozola is what I like to call the “gateway blue cheese”. It serves up a palatable level of funk since it tastes like a cross between a triple cream and a gorgonzola. This usually goes quickly, even for people who don’t like blue cheese!
  • Toma – A semi-hard Italian cheese. It’s hard on the outside with a waxy rind and has a buttery flavor with an almost grassy tang. This is my favorite from Point Reyes Farmstead Cheese Co.
  • Sharp Cheddar –  Any kind of sharp cheddar will do but I love an aged white cheddar.”Unexpected Cheddar” from Trader Joe’s is pretty delicious, especially for the price point.


  • Manchego – Perhaps the most famous cheese from Spain. Firm, rich, nutty, and pairs especially well with fruits and jams.
  • Roquefort –  A crumbly and creamy blue cheese from France, known for its assertive sharp tang, intense funk, and recognizable blue mold throughout.
  • Parmesan – Parmesan is most often used when freshly grated, but it’s fabulous to serve a wedge on a cheeseboard with a small knife so people can break off crumbly bites. It’s nutty, sharp, salty, creamy, fatty, all the things we like!


  • Fresh Goat Cheese or Chevre –  This is the…GOAT of all goat cheeses. It’s tangy, soft, creamy, and I like to purchase the unflavored logs of goat cheese and cut them up into smaller portions. I serve one as is, top another with cracked black pepper, and another with herbs.
  • Ripened Goat Cheese – Humbolt Fog by Cypress Grovers is an award-winning option.


  • Crackers
  • Rustic – These crackers from Rustic Bakery are my favorite.
  • Seeded – Cult Crackers
  • Breadsticks
  • Artisan Crisps –  Raincoast Crackers, TJ’s crackers studded with dried fruit or olives.
  • Baguette Slices – Thinly slice fresh baguette slices and if it’s nice outside, grill them first!
  • Toasted Nuts + Seeds: Pistachios are go-tos. Toasted Marcona almonds are also fabulous and available at grocery stores like Trader Joe’s.


  • Charcuterie – Salty. Thinly sliced good-quality cured Italian salami, chorizo, and prosciutto are standard.
  • Olives – Salty and briny. Castelvetranos are my favorite.
  • Mustard – Salty, acidic, and briny. Grainy is the way to go here.


  • Fresh Fruit – Pick a fruit that’s in the peak of its season and serve it fresh. In the Summer I serve sliced peaches, plums, cherries, nectarines, berries, or figs. In the Fall and Winter, I thinly slice apples, pears, and persimmons.  I always include grapes because they have longer peak seasons and you can find them any time of year.
  • Jam or Quince Paste – I love anything from Inna Jam. Just open the jar and pop it right onto the board with a serving knife.
  • Dried Fruit – Dried apricots are the move.
  • Date Syrup – I love using Just Date Syrup, made from only organic California Medjool dates. It’s caramel-y, mellow, rich – it has it all!
  • Honey – Luscious, floral, sweet – what’s not to love?


This category isn’t a necessity but it’s fun when you’re feeling extra festive and let’s be honest, it’s going to look photogenic.

  • Edible flowers
  • Pomegranate arils
  • Honeycomb

And there you have it! You will never need to put all of the above ingredients on a board! That would be outrageous (though very delicious and beautiful). Simply choose a few items you feel excited about and it’ll be lots of fun to throw together. Speaking of throwing together, let’s talk about how to assemble.


Spread the cheeses out on a platter so there is lots of space between them, and fill the space with your charcuterie, crackers, and whichever tasty additions you choose. Also – remove the cheese and cured meats from the fridge about a half-hour before feeding your guests and serve at room temp.  Long story short: create a variety of flavors and textures with every element of the cheeseboard, and you can’t go wrong!  Make sure to place small knives and spoons around the platter to make serving a breeze.


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Loved the soup. Croutons too much trouble. Fast in a cup!
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send me fruits to add with another fruit to cure disease
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April 17, 2023
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January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
YUM! Definitely going to pair this with a nice and funky natty white next time!
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!