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Fall Harvest Cheese Board
Celebrate the best of fall harvest with a showstopper seasonal cheeseboard. The perfect centerpiece for a Thanksgiving or Friendsgiving gathering!
Course
Appetizer
Cuisine
American
Keyword
fall cheese board, thanksgiving cheese board
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
people
Calories
1255
kcal
Author
Amanda Biddle
Ingredients
Cheese Ideas (choose 3-6), 1-½ to 2 ounces of each variety per person for hors d'oeuvres*
Aged/Hard Cheeses: Clothbound Cheddar, Aged Gouda, Mimolette
Blue: Point Reyes Farmstead Original, Rogue River Blue, Gorgonzola
Washed Rind: Taleggio, Red Hawk, Rush Creek Reserve
Semisoft: Manchego, Gruyère, Cypress Grove Midnight Moon Goat Cheese
Bloomy rind: Brie, Camembert, Triple Crème
Fresh: Truffle Burrata, Wensleydale with Cranberries
Accompaniment Ideas (choose at least 3-5, depending on the size of the board)
assorted charcuterie
(soppressata, prosciutto, salami)
olives
(Gaeta, Castelvetrano, oil-cured black olives)
sweet condiments
(honey/honeycomb, apple butter, preserves, chutney)
nuts
(candied nuts, Marcona almonds, Spanish date and walnut cake)
fresh fruit
(sliced pears and/or apples, grapes, figs, pomegranates)
dried fruit
(cranberries, dates, figs)
To Serve
assorted crackers
garnishes
(fresh sage leaves, rosemary sprigs, sugared cranberries)
Instructions
Arrange all ingredients on a board or platter. Remove cheeses from the refrigerator one hour prior to serving.
Notes
*See the "
Cheeses I Love for Fall
" section for links to some of my favorite cheeses, including those included in the photos for this post.
Nutrition
Calories:
1255
kcal
|
Carbohydrates:
34
g
|
Protein:
65
g
|
Fat:
97
g
|
Saturated Fat:
51
g
|
Cholesterol:
243
mg
|
Sodium:
3306
mg
|
Potassium:
667
mg
|
Fiber:
4
g
|
Sugar:
15
g
|
Vitamin A:
2405
IU
|
Vitamin C:
2
mg
|
Calcium:
1344
mg
|
Iron:
3
mg