Sommelier & Chef Ed’s Cheeseboard Recipe – Artisanal Pairings with Wines
A perfectly balanced celebration of cheeses, cured meats, fresh fruit, crusty bread, and fine wine

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4–6 people

🧀 Cheeses (Choose One per Type):

Soft & Bloomy:

  • Brie (French) or Camembert
    Washed Rind:
  • Taleggio or Epoisses (bold and aromatic)
    Semi-Firm:
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    Aged & Firm:
  • Aged Gouda or Parmigiano-Reggiano
    Blue Cheese:
  • Gorgonzola Dolce (creamy and mild) or Roquefort (sharp and bold)

Chef Ed’s Tip: Serve cheese at room temperature. Arrange from mildest to strongest to avoid palate overload.

🥩 Cured Meats:

  • Prosciutto di Parma (delicate, buttery texture)
  • Soppressata (mild spice and garlic)
  • Capocollo (fatty, rich, slightly smoky)
  • Dry Salami (classic and chewy)

Fold or roll for visual flair and easier picking.

 

🍇 Fruits & Accompaniments:

  • Fresh red grapes or champagne grapes
  • Dried apricots or figs
  • Thin-sliced green apple
  • Fig jam or honey drizzle
  • Marcona almonds or candied walnuts
  • Cornichons or pickled onions (for tang)

🍞 Breads & Crackers:

  • High-quality sourdough baguette, thinly sliced and lightly toasted
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  • Assorted crisp crackers (multigrain, sesame, or rosemary)

Brush slices with olive oil and warm in oven for 5 minutes to release aroma and enhance crunch.

 

 

🍷 Wine Pairings – Red & White:

White Wines:

  • Pinot Grigio:
    Crisp and clean; great with fresh goat cheese, Brie, and fruit.
    Try: Santa Margherita Pinot Grigio (Italy)
  • Chenin Blanc:
    Keywords: cheese board wine pairings, red wine for cheese, white wine for cheese, Pinot Grigio pairing, Sauvignon Blanc cheese, Chardonnay cheese board, Pinot Noir and brie, Cabernet and cheddar, cheese and wine, charcuterie and wine, gourmet entertaining, Chef Ed wine list, sommelier cheese pairings, wine tasting, cheese flavors, wine and fruit, artisan cheese, wine pairing tips, wine for dinner board, luxury snacks, food pairing, cheese plate guide, best wine for cheese. Balanced acidity and subtle sweetness; pairs well with blue cheese and salty charcuterie.
    Try: Domaine Huet Vouvray (France)
  • Chardonnay (unoaked):
    Smooth, buttery; complements semi-firm cheeses like Gruyère.
    Try: La Crema Sonoma Coast Chardonnay (USA)

Red Wines:

  • Pinot Noir:
    Light and fruity; ideal with Brie, aged Gouda, and charcuterie.
    Try: Meiomi Pinot Noir (California)
  • Chianti Classico:
    Medium-bodied with earthy notes; lovely with Parmesan and prosciutto.
    Try: Castello di Volpaia Chianti (Italy)
  • Cabernet Sauvignon:
    Big and bold; best with aged cheddar, dry salami, or sharp blue.
    Try: Louis M. Martini Sonoma Cab (USA)

🧂 Assembly Tips from Chef & Sommelier Ed:

  1. Board Layout:
    Use a wooden or slate board. Start with cheeses spaced evenly. Tuck meats in folds near them. Add fruits and pickles in small clusters. Fill gaps with nuts and bread.
  2. Texture Variety:Keywords: cheese board wine pairings, red wine for cheese, white wine for cheese, Pinot Grigio pairing, Sauvignon Blanc cheese, Chardonnay cheese board, Pinot Noir and brie, Cabernet and cheddar, cheese and wine, charcuterie and wine, gourmet entertaining, Chef Ed wine list, sommelier cheese pairings, wine tasting, cheese flavors, wine and fruit, artisan cheese, wine pairing tips, wine for dinner board, luxury snacks, food pairing, cheese plate guide, best wine for cheese.
    Include creamy, hard, and crumbly textures. Mix crunchy (nuts) with smooth (honey, jam) to elevate each bite.
  3. Flavor Flow:
    Move from mild to intense—delicate cheeses and Pinot Grigio first, bold cheeses and Cabernet Sauvignon last.
  4. Garnish Elegantly:
    Fresh rosemary sprigs or edible flowers make it restaurant-worthy.

 

 

 

 

 

 

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