Fall Cheese Board
Welcoming this new changing season with all the flavors and experiences of a neatly curated fall cheese board. Autumn fruit, cured meat, toasted nuts, baked crackers, sweet honey and jams just to name a few.
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Cheese boards are absolutely perfect for any gathering or event. They’re fun, delicious, and totally customizable to your liking.
For the cheese selection, include a variety ranging from soft to firm in texture, and from mild and sweet to sharp in flavor. The list of cheeses you can use for these cheese boards are endless!
Cheeses
Soft cheeses – A few favorite of mine are brie, and goat cheese. Sometimes you can find goat cheese infused with honey or one that’s rolled in herbs.
Hard cheeses – Parmigiano-Reggiano, Romano, Gruyère, cheddar, Manchego (great with fig jam), Gouda to name a few hard cheeses. I layered on Altu cheese (Cello’s gruyère inspired version) and Copper Kettle (also from Cello).
Medium-soft cheeses – Fontina, Port Salut, Muenster, Stilton, Gorgonzola, and Brick are a few popular ones. I added a herb-rubbed fontal cheese from Cello. Fontal belongs to the Fontina-style family and is more milder.
Fruit
Fall fruit including apples, pears, grapes, figs, pomegranate, persimmon, tangerines, and raspberry to name a few. Apples, pears, figs, and persimmons look beautifully sliced and assembled in multiples of clusters. Don’t forget dried fruit such as dried figs, apricots, mangos, and blueberries.
Nuts, Crackers, and Condiments
Crunchy – crackers, toasted baguette, nuts, pears, and pretzels.
Sweet- fig butter or jam, honey, figs, grapes, tangarines, pomegranites, chutneys, and dried fruit.
Salty – cured salami, prosciutto, olives, and cornichon pickles.
Layering Your Cheese Board
Start with your cheese and build around it.
Leave the cheese as whole wedges/logs or slices ahead of time. Make sure you include an appropriate knife that will cut through the cheese when serving.
Next, build up with the bigger items on the list, such as tangerines, clusters of grapes, broken up pomegranate pieces, a row of crackers, folded salami.
Last, add dried fruit, fresh fruit, and nuts in those smaller corners left on the board.
Add decorative items such as rosemary, thyme, sage, or pumpkins to bring out that autumn setting.
If you make this Fall Cheese Board, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Fall Cheese Board
Ingredients
- 4 oz Altu cheese (hard cheese, Cello’s gruyère inspired version)
- 6 oz Copper Kettle (hard cheese, from Cello)
- 6 oz Fontal Cheese, thinly sliced (or another medium-soft cheese, like Fontina, Port Salut, Muenster, Stilton, or Gorgonzola)
- 1 (6 oz package) fig and olive crackers
- 1 (6 oz package) rosemary crackers
- 8 oz dry/cured salami, sliced
- 3-5 tangerines
- 2 clusters grapes of choice – I picked champagne grapes from TJ
- 1 pomegranate, broken into quarters (or pomegranate seeds)
- 1 cup figs, sliced
- 1 pear, sliced
- ⅓ cup toasted walnuts
- 3 tbsp honey
- 3 tbsp fig butter or jam
- fresh rosemary, for garnish
Instructions
- Spread out the three cheeses onto a large, clean wood or marble board.
- Place a small dish of honey and fig jam on the board, fitting in between the cheeses.
- Next, build up with the bigger items on the list, such as tangerines, clusters of grapes, broken up pomegranate pieces (or seeds), rows of crackers, cluster of salami slices.
- Last, add fruit, nuts, or any additional crackers in those smaller corners left on the board.
- Add decorative items such as rosemary, thyme, sage, or pumpkins to bring out an autumn setting.
