What Should I Put on a Cheese Board

One press deals a board in parts: a soft cheese, a firm cheese, a fruit and a cracker or bread.

What Should I Put on a Cheese Board

All 115
  1. BrieLeave it whole with a knife beside it, or cut out one wedge to start. Try it with fig jam.Soft or semi-soft cheese
  2. Sharp cheddarBreak it into rough chunks, or cut sticks. Try it with sliced apple and whole grain mustard.Firm or hard cheese
  3. Red grapesCut the bunch into small clusters so nobody has to tug. Try them with cheddar or Gouda.Fruit
  4. Water crackersPlain on purpose, so the cheese is what you taste. Try them with Brie, or with any blue.Cracker or bread

Next step Draw a snack to set out beside the boardPick a dessert for after the board

All 115 board items

Soft and semi-soft cheeses 13

  • Brie Leave it whole with a knife beside it, or cut out one wedge to start. Try it with fig jam.
  • Burrata Set it in a shallow bowl and cut it open at the table. Try it with toasted baguette slices.
  • Camembert Serve the round whole, with its own knife. Try it with sliced apple and walnut halves.
  • Cream cheese with pepper jelly A block of cream cheese with hot pepper jelly poured over. Try it with butter crackers.
  • Fontina Cut it into small wedges. Try it with sliced pear and walnut halves.
  • Goat cheese log Roll it in chopped herbs or cracked pepper first. Try it with honey and dried apricots.
  • Havarti Buttery and easy to slice: cut it ahead. Try it with green grapes and butter crackers.
  • Marinated feta Cubes in olive oil and herbs, in a bowl. Try it with Kalamata olives and pita chips.
  • Marinated mozzarella balls In a small bowl with their oil, and toothpicks. Try them with sun-dried tomatoes.
  • Muenster Pale, with an orange rind: slice it ahead. Try it with sliced apple and rye crackers.
  • Taleggio It smells stronger than it tastes. Try it with sliced pear, or with honey.
  • Triple-cream cheese Rich, and soft enough to spread. Try it on a water cracker with strawberries.
  • Whipped ricotta In a bowl, with a spoon. Try it with honey and toasted baguette slices.

Firm and hard cheeses 17

  • Aged Asiago Crumbly: break it into chunks. Try it with dried figs.
  • Aged Gouda Old and hard: break off chunks with the point of a knife. Try it with dates or dark chocolate.
  • Colby Cube it, for a board children will share. Try it with sliced apple and butter crackers.
  • Comté Cut long thin slices. Try it with hazelnuts and dried apricots.
  • Edam Take off the red wax and cut wedges. Try it with cherries, or with sliced apple.
  • Gouda Young and springy: cut cubes or sticks. Try it with red grapes.
  • Gruyère Cut thin slices or sticks. Try it with cornichons and sliced baguette.
  • Manchego Sheep's milk. Cut thin triangles and tell guests the rind is not eaten. Try it with quince paste.
  • Mimolette Bright orange and hard: cut thin slices. Try it with dates.
  • Parmesan Break a wedge into craggy chunks; do not slice it. Try it with honey, or with balsamic glaze.
  • Pecorino Romano Hard, salty sheep's milk cheese: shave it or chunk it. Try it with honey, or with sliced pear.
  • Pepper jack It has chili pepper in it. Cube it and set out toothpicks. Try it with thin pretzels.
  • Provolone Slice it, or cut sticks. Try it with roasted red peppers and green olives.
  • Red Leicester Orange and crumbly: break it into chunks. Try it with caramelized onion jam.
  • Sharp cheddar Break it into rough chunks, or cut sticks. Try it with sliced apple and whole grain mustard.
  • Smoked Gouda Slice it thin. Try it with sliced apple, or with rye crackers.
  • Swiss cheese Cubes or folded slices. Try it with green grapes and rye crackers.

Blue cheeses 8

  • Bleu d'Auvergne A French cow's milk blue. Try it with walnut halves and sliced baguette.
  • Blue Stilton Serve a wedge with a small fork, to break pieces off. Try it with oatcakes, or with dates.
  • Cabrales A Spanish blue: serve a small piece. Try it with quince paste, or with honey.
  • Fourme d'Ambert A French blue made as a narrow cylinder: cut rounds, then wedges. Try it with cherry preserves.
  • Gorgonzola dolce The milder, more buttery Gorgonzola: give it a spoon. Try it with honey and walnut halves.
  • Gorgonzola piccante The firmer, more pungent Gorgonzola: crumble a wedge. Try it with sliced pear.
  • Roquefort A sheep's milk blue, and a little goes far. Try it with honey, or with fresh figs.
  • Shropshire Blue Orange, with blue veins, so it stands out on a board. Try it with oatcakes and sliced apple.

Fruit 18

  • Blackberries A small pile, to fill a gap. Try them with goat cheese or Brie.
  • Blueberries A small pile, to fill a gap. Try them with goat cheese, or with Havarti.
  • Cherries Stems on, with a small bowl for the pits. Try them with Manchego or Edam.
  • Clementine segments Peeled and pulled apart. Try them with whipped ricotta, or with dark chocolate.
  • Dates Pit them first. Try them with aged Gouda, or with blue cheese.
  • Dried apricots A row along one edge of the board. Try them with goat cheese, or with Comté.
  • Dried cranberries A small pile. Try them with Brie, or with sharp cheddar.
  • Dried figs Halve them. Try them with aged Asiago, or with blue cheese.
  • Fresh figs Halve them. Try them with blue cheese, or with goat cheese and honey.
  • Green grapes Small clusters. Try them with Havarti or Swiss cheese.
  • Melon wedges Thin wedges, rind off. Try them with marinated feta, or with prosciutto.
  • Peach slices For a summer board. Try them with burrata, or with blue cheese.
  • Pomegranate seeds In a small bowl with a spoon. Try them over whipped ricotta or goat cheese.
  • Raspberries A small pile. Try them with triple-cream cheese, or with dark chocolate.
  • Red grapes Cut the bunch into small clusters so nobody has to tug. Try them with cheddar or Gouda.
  • Sliced apple Toss the slices in a little lemon juice so they stay pale. Try them with sharp cheddar.
  • Sliced pear Slice it just before serving. Try it with Gorgonzola, or with Pecorino Romano.
  • Strawberries Whole, with the green tops on. Try them with Brie or triple-cream cheese.

Crackers and bread 14

  • Breadsticks Stand them in a glass beside the board. Try them with whipped ricotta or Taleggio.
  • Butter crackers Round and rich. Try them with pepper jack or Colby.
  • Fruit and nut crisps Thin, sweet and crunchy. Try them with blue cheese or goat cheese.
  • Oatcakes Plain and crumbly. Try them with blue Stilton or sharp cheddar.
  • Pita chips Thick enough to scoop with. Try them with marinated feta or whipped ricotta.
  • Raisin walnut bread Slice it thin. Try it with blue cheese or Brie.
  • Rye crackers Dark and sturdy. Try them with Swiss cheese, or with smoked Gouda.
  • Seeded crackers Sturdy, with a taste of their own. Try them with sharp cheddar or Gouda.
  • Sliced baguette Slice it thin, on the slant. Try it with a soft cheese and jam.
  • Sourdough slices Cut them small enough to hold one piece of cheese. Try them with Taleggio or Camembert.
  • Thin pretzels For salt and snap. Try them with pepper jack, or with whole grain mustard.
  • Toasted baguette slices Brushed with olive oil and toasted crisp. Try them with whipped ricotta or burrata.
  • Water crackers Plain on purpose, so the cheese is what you taste. Try them with Brie, or with any blue.
  • Whole wheat crackers A plain, sturdy cracker. Try them with cheddar and sliced apple.

Pickles and spreads 24

  • Apple butter Dark and spiced. Try it with sharp cheddar or smoked Gouda.
  • Apricot preserves In a small bowl with a spoon. Try them with goat cheese or Camembert.
  • Balsamic glaze A thin drizzle, or a small dish for dipping. Try it with Parmesan chunks or strawberries.
  • Blackberry jam In a small bowl with a spoon. Try it with Brie, or with aged Gouda.
  • Bread and butter pickles Sweet slices, drained. Try them with cheddar or Colby.
  • Caramelized onion jam Dark and sweet. Try it with sharp cheddar or Red Leicester.
  • Cherry preserves In a small bowl with a spoon. Try them with Manchego or aged Gouda.
  • Cornichons Drained, in a small dish. Try them with Gruyère or Comté.
  • Fig jam In a small bowl with its own spoon. Try it with Brie, Manchego or any blue.
  • Green olives In a bowl, with another for the pits. Try them with Manchego or provolone.
  • Honey In a small jar with a spoon. Try it over blue cheese, Parmesan or whipped ricotta.
  • Honeycomb A square of it, set beside the cheese. Try it with blue cheese, or with Pecorino Romano.
  • Hot honey A drizzle over a wedge at the table. Try it with Pecorino Romano or burrata.
  • Hot pepper jelly Sweet, with some heat. Try it over cream cheese, or with sharp cheddar.
  • Kalamata olives In a bowl, drained. Try them with marinated feta.
  • Mango chutney Sweet and spiced. Try it with sharp cheddar, or with cream cheese.
  • Marinated artichoke hearts Drained and quartered. Try them with provolone or Fontina.
  • Olive tapenade A small bowl with a spreader. Try it with goat cheese on sliced baguette.
  • Orange marmalade Bitter and sweet. Try it with sharp cheddar, or with Camembert.
  • Quince paste Cut it into thin slices. Try a slice on a triangle of Manchego.
  • Roasted red peppers Strips, drained. Try them with burrata or provolone.
  • Sun-dried tomatoes In oil, drained. Try them with marinated mozzarella balls or goat cheese.
  • Sweet pickled peppers Small red ones, drained. Try them with marinated mozzarella balls or Havarti.
  • Whole grain mustard A small bowl with a spreader. Try it with cheddar or Gruyère.

Nuts and sweet things 13

  • Candied ginger Small pieces. Try it with aged Gouda, or with dark chocolate.
  • Candied pecans Sweet and crisp. Try them with Brie, or with blue cheese.
  • Cashews Roasted and salted. Try them with Gouda, or with dried apricots.
  • Chocolate-covered almonds A small bowl at the edge of the board. Try them with Brie.
  • Dark chocolate squares Break the bar into small pieces. Try them with aged Gouda, Parmesan or blue cheese.
  • Hazelnuts Toasted. Try them with Gruyère or Comté.
  • Honey-roasted peanuts A small bowl. Try them with Colby or cheddar.
  • Marcona almonds Salted, in a small bowl. Try them with Manchego.
  • Pistachios Shelled, in a small pile. Try them with goat cheese or whipped ricotta.
  • Roasted almonds A handful to fill a gap. Try them with cheddar, or with dark chocolate.
  • Shortbread cookies Small ones, stacked. Try them with triple-cream cheese and strawberries.
  • Spiced nuts Mixed nuts roasted with spice and a little sugar. Try them with aged Gouda.
  • Walnut halves A small pile beside the blue. Try them with blue cheese and honey.

Meats 8

  • Coppa Thin slices, folded. Try it with Fontina, or with melon wedges.
  • Cured chorizo The firm kind that slices. Try it with Manchego.
  • Mortadella Fold the thin slices. Try it with pistachios, or with provolone.
  • Pepperoni Small slices, in a pile. Try it with pepper jack, or with Colby.
  • Prosciutto Fold each slice loosely into a ribbon. Try it with fresh figs, or with Parmesan.
  • Salami Slice it thin and fan it out, or fold the slices in quarters. Try it with provolone.
  • Soppressata Thin slices, overlapped. Try it with sharp cheddar, or with green olives.
  • Summer sausage Cut coins a little thicker than a cracker. Try it with smoked Gouda and mustard.

How it works

What should I put on a cheese board beyond cheese and crackers? Deal from 115: 38 cheeses by kind, 18 fruits, 14 crackers and breads, 24 pickles and spreads, 13 nuts and sweet things and 8 meats.

Read the full guide

How to pick the cheeses

Choose cheeses that differ. A soft one, a firm one and a blue give three textures. A cow's milk, a sheep's milk and a goat's milk cheese give three tastes: on this list Manchego, Pecorino Romano and Roquefort are sheep's milk, and the log is goat.

Setting it out

Cheeses go on first, spaced apart. Cut a few slices of the firm ones, so guests know where to start. Bowls of jam, honey and olives go on next. Crackers and fruit fill the gaps.

  • Short of room? Put the crackers in a basket beside the board and keep the board for cheese, fruit and jam.

Questions and answers

What jam should I use on a cheese platter?

Fig jam goes with the most cheeses: Brie, Manchego and any blue. Apricot preserves suit goat cheese and Camembert, cherry preserves suit aged Gouda, and hot pepper jelly goes over cream cheese.

What crackers should I put on a cheese platter?

One plain and one with a taste of its own. Water crackers or sliced baguette carry a soft cheese without getting in its way. Seeded crackers, oatcakes or rye crackers stand up to cheddar and blue.

What kind of knives should I put with cheeses on a cheese board?

One for each cheese, so the blue does not travel. A butter knife or spreader for soft cheese, a small sharp knife for firm cheese, and a fork or spoon for crumbly blue and for jam.

What to eat with a cheese board?

Something sweet, something sharp and something crisp: grapes or fig jam, cornichons or olives, crackers or baguette. Meat is optional: prosciutto or salami beside the firm cheeses. Charcuterie is the French name for prepared meats, so a mostly meat board is a charcuterie board.

More tools

Show 3 more

Browse Food