The Anatomy of a Cheese Board

What makes a cheese board that looks great and tastes better?

According to Cecelia Groblicka of the Cavern: “Go for variety, especially if the board is for several people. You want a little something for everyone; a double or triple cream-style cheese, a semi-firm such as a washed rind cheese, a firm aged cheese and maybe a blue.

“Double and triple creams such as Brie de Meaux, Délice de Bourgogne, and Brillat-Savarin are spreadable decadence,” says Cecilia; “extra special at the holidays.”

Next are the semi-firm cheese such as Gouda, Comté, Taleggio, Gruyère. “I’m in love with Swiss alpine cheeses—they don’t look like much but taste so good. Swiss is approachable, interesting but not polarizing.

“Washed rind cheeses have a soft texture and a wonderful umami, almost beefy,” says Cecilia. “People who love charcuterie love them. My favourite is Époisse, from Burgundy. It’s washed with brine and Marc de Bourgogne, the brandy from the region.”

Select a good Canadian cheddar, aged and sharp, from Ontario, Quebec or the Maritimes as the firm cheese for your board. Or, Parmigiano-Reggiano, Piave Vecchio, or an aged sheep’s milk such as Manchego, Ossau-Iraty or truffled pecorino.

“I love the Canadian blue cheeses such as Bleu Bénédictin but if you want more punch, try Shropshire, Stilton or Roquefort,” says Cecilia.

As you start to make the board, pay attention to the shapes of the cheeses and the colour of the rinds. The hard cheeses are best crumbled into chunks as they can be a bit unwieldy to cut at table. The triple cremè could be served with spoons. Cheese taste best at room temperature. You can make the board early and keep in a cool place (not the refrigerator) until ready to serve.

Condiments are easier to handle in small bowls each with their own little spoon or serving utensil. Break up the grapes into smaller bunches. To bring colour, add some mandarin oranges, roasted or candied nuts, olives, and crackers of different shapes and colours. Bite-sized is good especially if it’s a stand-up party. Everything on the board should be edible but use some greenery for (pine fronds are ideal at the holidays) to separate cheeses and provide some colour.

If it’s the main event, select charcuterie from Meuwly’s and the Italian Centre to accompany the cheeses. “Show a good array of sweet and savoury and pickled accompaniments, such as traditional cornichon, especially with the Alpine cheeses; Marcona almonds; chocolate-dipped almonds, jams and jellies; mustard and chutneys along with good bread and some crackers meant for cheese,” says Cecilia.

If it’s for dessert or after dinner, cheeses are best by themselves with some dried fruit, chocolate, some grapes.

Cecelia and her husband John Brodie bought the Cavern from Tricia Bell, the founder, last year. “My husband’s family tradition on Christmas morning is cheese and charcuterie and pâté with Champagne and fresh-baked croissants. We sit around in our pajamas and nibble all morning while we open gifts.”