4 Actually Useful Cheese Board Tips, According to Our Favorite Certified Cheese Professional

Another plus of these: They’re pretty. Cheese’s color scheme can be pretty monotonous. Bonus ingredients are an opportunity for a pop of orange or red. Of course, they’re also an opportunity to have fun. Cashews can be substituted with any other nut, even a

. Dried apricots could be replaced with prunes, figs, or mango. Instead of tomato relish, try any other preserves—from pepper jelly to apple butter. You get the idea.What’s the wrong time? A few minutes before your guests come over. As Elena puts it, “The cheese needs to relax.” In other words: come to room temperature, so all its flavors come through. Exactly how long the cheese needs to sit out will depend on how chilly or warm the room is. Figure at least 30 minutes.the cheese themselves.

For a semi-soft variety, you want each person to get “an equal part of the rind and the cheese paste.” So, for a square cheese, halve it on the diagonal, then cut that triangle into baby triangles. For a round one, cut it in half, then cut wedges radiating out from the center. For a firm variety, you probably have a wedge. Lay it on its side, cut off the left or right rind, then slice triangles.

For a big hunk of blue, “chunk it out,” as Elena says. This is as simple as nudging the cheese with the tip of your knife and breaking the cheese into bite-sized nuggets. If the cheese is too soft or messy to pick up by hand, put out some toothpicks.Food52's Automagic Holiday Menu MakerChoose your holiday adventure! Our Automagic Menu Maker is here to help.

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