Cheeses
- Brebirousse D'Argental
- Mekkerbek Gouda
- Drunken Goat
- Cabrifrais D'Antan
Accoutrements
- Local honeycomb
- Sun-dried tomatoes
- Castelvetrano Olives
- Belgium red endives
- Watermelon radish slices
- Sourdough crackers
- Marcona almonds
- Medjool dates
- Kumquats
- Dried calimyrna figs
- Dried orange slices
Method
- Cut your cheese selections into wedges, thin slices, or bite-size pieces depending on cheese texture.
- Place cheeses in groups around your board.
- Arrange your accompaniments around each cheese, keeping an eye for color and texture variation.
- Briny or semi-liquid ingredients (e.g. olives and honey) can be placed in little pinch bowls or dishes.
- Offer your guests a natural biodynamic wine for the perfect pairing.
