Twelve Days Cheese Board (Printable)

A festive board featuring twelve unique cheeses paired with complementary accompaniments.

# What You Need:

→ Cheeses

01 - 1.76 oz Brie
02 - 1.76 oz Aged Cheddar
03 - 1.76 oz Manchego
04 - 1.76 oz Roquefort or Blue Cheese
05 - 1.76 oz Goat Cheese
06 - 1.76 oz Gruyère
07 - 1.76 oz Camembert
08 - 1.76 oz Gouda
09 - 1.76 oz Comté
10 - 1.76 oz Pecorino
11 - 1.76 oz Havarti
12 - 1.76 oz Smoked Cheese (e.g., Smoked Provolone)

→ Pairings & Accompaniments

13 - 12 slices artisanal bread or assorted crackers
14 - 2 tbsp honey
15 - 2 tbsp fig jam
16 - 2 tbsp whole grain mustard
17 - 24 seedless grapes
18 - 12 dried apricots
19 - 12 walnut halves
20 - 12 toasted almonds
21 - 12 thin apple slices
22 - 12 slices fresh pear
23 - 12 pieces dark chocolate
24 - 12 cornichons
25 - Fresh herbs (thyme, rosemary) for garnish

# How-To Steps:

01 - Arrange a large serving board or platter, visually dividing it into 12 distinct sections using small bowls, ramekins, or garnish lines.
02 - Place one cheese variety in each section, cutting into bite-sized pieces where appropriate for easy serving.
03 - Pair each cheese with its complementary accompaniments as follows: Brie with honey and apple slice; Aged Cheddar with fig jam and walnut; Manchego with quince paste and almond; Roquefort with pear slice and walnut; Goat Cheese with thyme and grape; Gruyère with mustard and cornichon; Camembert with apple and almond; Gouda with dried apricot and chocolate; Comté with grape and walnut; Pecorino with pear and honey; Havarti with fig jam and almond; Smoked Cheese with cornichon and dark chocolate.
04 - Place artisanal bread slices or assorted crackers around the board, ensuring enough for each cheese section.
05 - Decorate the board with fresh herbs such as thyme and rosemary for a festive presentation.
06 - Present the cheese board at room temperature to maximize flavor and enjoyment.

# Expert Suggestions:

01 -
  • It looks absolutely stunning without requiring any cooking skills whatsoever, which means you can be the hero of the party while barely breaking a sweat
  • Each guest gets their own little flavor journey, with twelve chances to discover a new favorite pairing or remember why they love a cheese they'd forgotten about
  • There's something deeply satisfying about creating something organized and beautiful with your hands—it feels like art you can eat
02 -
  • Never arrange a cheese board straight from the refrigerator—cold cheese tastes like you didn't quite care. Room temperature cheese tastes like generosity. Give yourself that fifteen-minute window and let the board come alive.
  • Slice softer cheeses just once or twice so they maintain their integrity on the board. Overhandling Brie and Camembert turns them into a sad mess. Respect the cheese and it will reward you.
  • Buy your cheeses two or three days before your event if possible, and keep them wrapped in their paper at room temperature. This gives them time to develop and ripen properly. Vacuum-sealed cheese is convenient but tastes like it—give these gems a chance to breathe.
03 -
  • The most common mistake is buying cheese more than three days ahead. Cheese is alive—give it time to ripen properly, but not so much time that it gets angry. Three days before is your sweet spot.
  • If you're serving this at a party where people will be standing and eating, slice your softer cheeses and let crackers do their thing as delivery vehicles. Nobody wants to wrestle with melted Brie while balancing a wine glass.
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