How to Build an Epic Holiday Cheese Board
’Tis the season of putting the extra into extravagance. There are few things more delightful than laying out a platter of handheld morsels topped with Camembert, Manchego, Gouda or blue. Our in-house Global Cheese Expert, Cathy Strange, shares some of her favorites for holiday entertaining (or snacking), along with palate-gifting accoutrements and a few pro tips (truly) to get you started. Combining sweet, savory and creamy with satisfying crunch — these pre-dinner nibbles might just steal the show.
Mix and match, or grab them all for intimate gatherings done right.
Creamy and buttery at the start, deeply earthy on the finish with rich notes of mushroom.
El Trigal 12-Month Manchego
Classic Manchego from the La Mancha region of Spain. Tangy flavors with a fruit-forward finish.
Cypress Grove Midnight Moon
Mature goat milk Gouda balances sweet and savory notes expressing butter, butterscotch and hints of caramel.
Saint Agur Blue Cheese
Unique, super creamy texture is a match for spreading or melting.
Beyond Good Dark Chocolate Discs
Rich, dark and velvety that starts with cocoa and finishes with berry and fruit.
Mitica Caramelized Pecans
Uniquely buttery pecans from Spain roasted and caramelized are a versatile companion.
Dalmatia Organic Fig Spread
Perfectly cooked, perfectly sweet.
34 Degrees Crisps
Wafer-thin crackers add a delightfully satisfying crunch as a sophisticated snack.
How to Serve:
Unwrap 1 hour before serving. “Breathing time” brings out the cheese’s aromatics and nuances. Serve on a rustic board or natural stone. (Bonus points: Label cheeses with tasting notes.)
How to Store:
Cheese is alive! So wrap it neatly in cheese paper (or wax paper will do). That way, the cheese can get some air.
How We Can Help:
At Whole Foods Market, we have 300+ Certified Cheese Professionals in our stores — along with countless cheesemongers. And we’re constantly investing in our cheese smarts, so we’re at the forefront of what’s trending. In a nutshell, we eat, sleep and breathe cheese. (It’s a tough job, but somebody’s gotta do it.) So ask us anything. We’re happy to answer any questions about your selections.