Make an International “Wow” Cheese Board Garden

(Gerry Furth-Sides) Right in time for Super Bowl Sunday and Valentine’s Day, Melissa’s hosted Shelia Doloukani in their test kitchen for a cheese board building class.  A lush display works for any holiday or gift occasion right through the year and can be themed with favorite or seasonal foods for such holidays as Mother’s Day or 4^th of July party.

Attendees in this and all of Sheila’s classes are greeted by a massive array of hand-picked cheeses and fresh produce for inspiration. Doloukani then walks the class through to a perfect cheeseboard.

Insider tips include Sheila actually  putting together a “garden,” rather than a board, by filling in just about every free space with fruit, herbs or garnish for a lush, abundanza look.

Feel surprisingly confident about putting together a party cheese board of ready, store-bought items. Your guests will still be “wowed” by the inviting, lavish look, as impressive as a big home cooked meal.

Main components are cheese, meats, veggies or fruits plus accompaniments and individual flourishes for surprise.  Be sure to have utensils for your guests.

1- Cheese. Think variety. Include at least 4 different cheeses on your board from different categories: firm, soft, and semi soft. Firm cheeses such as the English Cheddar here and Parmigian add a “pop” with their sharpness.   Both have a sharp taste easily balanced out with a mild French brie (soft) and goat cheese.  You can also use a soft swiss.  Brie and goat cheese are favorites, especially served with nuts and jam.  A sprinkle of crushed pepper flakes over a more neutral cheese makes it special.

Keep shapes in mind when you choose cheeses to make it more interesting .  Start with different shapes: square, rounds, triangle and sliced Dfferent shapes make for a more interesting cheese board.

How much cheese per person? About one ounce per person if this is an appetizer course and double that for a main event. And, of course, have more on hand to replenish the board as needed.

Meats are key.  This is true even paired with Melissa’s Produce. Visit the deli section at your supermarket and/or any Italian deli and even Trader Joe’s for ideas.  Hint: Proscuitto di Parma and many salamis are soft enough to roll up or fold into “flowers” for an inviting look.  One to 2 ounces of meat per person works.  Add more cheese and bread to a vegetarian board.

Fresh. Balanced fresh fruits and veggies pair well with cheeses with classic grapes a must. Red & Green, Muscato(tm) Grapes and Mixed Baby Heirloom Tomatoes may not be exotic, but using the freshest and the best of these adds an unexpected crunch.

 Sweet. Honey or jam, dried fruits are always popular, as is dried fruit: dried apricots or dried figs, dates.  Read Robert Schueller’s produce report for 2020 listing  tropical fruits used, now available in many markets.  Sapurana Mangoes, Jackfruit, Goldenberries, Dragon fruit, Rambutans,  Starfruit,  Strawberry,  Papayas, Organic Kiwi, Berries,

 Salty and Tangy or Tart.  Caution: cheese is already salty. Walnuts and hazelnuts classics “crunch.”  Melissa’s now makes red walnuts available, which are silkier and softer than standard walnuts.  Any Spanish olives or marinated artichokes are also instant Tangy favorites.  We love Dried Tart Cherries.

Flourishes.   This is a chance to get creative while adding interest and beauty to your display, especially with dense breads (LA Brea Bakery!) crackers.  Trader Joes rosemary or olive!) and in the categories of fresh, sweet, salty, and tangy.

Whimsical Surprise Elements could be delightful edible flowers or even carved wooded bowls depicting a celebratory theme.  Robert Schueller introduced absolutely stunning Italian Mixed Italian Radicchio, which Melissa’s now makes available.  Fresh herbs like dill, rosemary or lavender not only beautiful but lend a wonderful fragrance.

The How-to Part  

1- Choose a board made of slate, stone or wood; a flat platter can work for small displays, especially for dessert at a dinner party.  We love the new Grommet’s Clever flexible boards because they look like wood but are light and easily washable and has a rubber bottom to prevent slipping on the table.

Add cards with the names of the cheeses and be sure to provide utensils and napkins on the table.

2- Create a bold focal point in the middle.  Sheila did this with a dip in a pretty bowl.  Then add balancing visuals from the four board corners with either a whole piece of cheese or another item in a smaller bowl, such as olives.

3- The rest is easy!  Fill in the gaps from center to the 4 visual corners with cheeses, meats, and rest of cheeses and add until you are pleased with the result. We’ve found that leaving the board for a few minutes and coming will remove that too “critical eye.”

Doloukani’s passion with cheese is no surprise after she was also “born to it,” growing up in an industrious Armenian family who served “rich and delicious foods throughout her life.”  It influenced Sheila to travel the world including such diverse places as Seattle, Italy, Australia and Dubai, to learning more about the art of making cheese. She then created her novel cheeseboard business, now eight years old.

Doloukani molded herself into the ultimate turophile, from the Greek word for cheese, tyros, and philos, meaning “loving.” It has been a conversation starter name among cheese aficionados as early as 1938.

For more information on Sheila, including how to order a display or join a class in the LA area, please see: <//cheesetotable.com/.