How long should the cheese sit before eating?

Cheese tastes best at room temperature, so it's best to leave it out an hour or so before serving. Just be sure to arrange the board while the cheese is cold so nothing falls apart as you're making it. This is great if you like to make things ahead of time.

How much cheese do I put on a cheese board?

2-3 oz per person is generally a good amount. We recommend having at least 3 different varieties (meats too).

What is each cheese knife used for?

Based on the knives we have, these are how they're used: - Wide, flat knife: used for semi-firm and crumbly cheeses - Pronged knife: use it to break apart hard cheese like manchego - Tear shaped knife: this makes it easy to spread soft cheeses like chèvre

Valentine's Day Cheese Board

Description

This Valentine’s Day cheese board has everything you need for a romantic evening with your special someone. There’s chocolate, fruit, and all sorts of assorted meats and cheeses. Pair it with a glass of bubbles and you’re all set for a picture perfect evening!

Ingredients

Scale

3 cheeses with different flavors and textures
3 assorted meats like salami, chorizo, and soppressata
Assorted crackers and bread
Variety of fruits like strawberries, cherries, pomegranate arils etc.
1–3 spreads like jam and honey
Small assortment of sweet treats (chocolate, truffles, chocolate covered fruit)
Acidic vegetables like cornichons and olives

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Instructions

Start with the cheeses, spreading them across the board. This is also a good time to add your jam jars and cheese knives.
Add the meats, being sure to lay them close to the cheese.
Add your crackers followed by the fruit. We like to place the longer crackers along the edges of the board.
Add any sweet treats like chocolate, truffles, etc.
Fill in any small spaces with vegetables and nuts. Enjoy!

Notes

Cheese tastes best at room temperature so assemble your board at least 1 hour before serving.

Below is a list of the exact items we used on our cheese board

Cheese: roquefort, chèvre, manchego ; Meat: Tuscan style salami, soppressata, chorizo

Crackers: thin breadsticks, wafer crackers, olive oil and sel gris sourdough flatbread crackers ; Fruit: black cherries, strawberries, golden berries, black grapes

Spreads: honey, strawberry jam ; Sweets: hazelnut chocolate bar, cocoa dusted cashews, guava paste

Nuts: marcona almonds, valencia almonds with fine herbs ; Extras: cornichons