{"id":48857,"date":"2025-01-15T16:24:13","date_gmt":"2025-01-15T21:24:13","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=48857"},"modified":"2025-01-15T17:22:35","modified_gmt":"2025-01-15T22:22:35","slug":"how-to-build-best-cheese-board","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/how-to-build-best-cheese-board\/","title":{"rendered":"How to Build a Better Cheese Board"},"content":{"rendered":"<p class=\"p5\"><span class=\"s3\">O<\/span>ver the past five years, there\u2019s been a noticeable shift in human grazing habits. We\u2019ve discovered the ease of a snack board, and cheese plate curations have skyrocketed in popularity (#cheeseboard has over 2.2 million posts on Instagram!). The shift from going out to hosting has opened doors for creativity when it comes to board building, and <span class=\"s4\"><b>Dina Bshara <\/b><\/span>of San Francisco\u2013based <a href=\"https:\/\/www.affinageboards.com\/\"><span class=\"s4\"><b>Affinage Boards <\/b><\/span><\/a>knows all too well the dos and don\u2019ts for crafting a crowd-pleasing platter.<\/p>\n<p class=\"p6\">Her company began as a passion project during the throes of the pandemic and quickly grew to creating upwards of 40 to 50 large boards a week, catering corporate events and weddings, and hosting educational workshops on board building. When it comes to teaching, Bshara says:<\/p>\n<p class=\"p7\"><i>\u201cIt\u2019s about finding quality products that you enjoy and plating them in a way that is inviting to your guests and makes you happy.\u201d<\/i><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>HERE ARE HER TOP TIPS: <\/b><\/span><\/p>\n<p class=\"p2\"><span class=\"s2\"><b>1. Vary it up: <\/b><\/span>We stress the importance of having different textures of cheese, such as a soft cheese, a semi-firm cheese, and a firm cheese. We also recommend mixing different milks\u2014cow, goat, and sheep. There are even vegan cashew cheeses if you want to switch things up. Include fresh seasonal fruit, such as stone fruit in the summer or figs in the fall, and a sticky, sweet accompaniment such as honey or jam. If you\u2019re including charcuterie, go for different types, textures, and flavor profiles. I personally love the fennel profile of a finocchiona salami. The appeal of a grazing board is that every bite is different, and there are no right or wrong combinations.<\/p>\n<p class=\"p2\"><span class=\"s2\"><b>2. Keep portion sizes in check: <\/b><\/span>If you\u2019re serving an appetizer platter, buy around two ounces of cheese per person and one ounce of each accompaniment per person. The easiest way to make sure you stick to your budget is to only buy as much as you need. As fun as it is to try six or seven different cheeses, it\u2019s more important to reduce waste.<\/p>\n<p class=\"p3\"><span class=\"s2\"><b>3. Step up your prep: <\/b><\/span>Give yourself at least an hour to prep. Prep charcuterie the night before by removing packaging and slicing salamis. Leave grapes, strawberries, or other berries whole and dry them really well, placing them on a paper towel to absorb as much moisture as possible. If you plan on putting nuts on the board, leave space for those, but don\u2019t fill it until just before guests arrive. Make sure you take cheese out of the fridge at least 30 minutes before the event begins, and as beautiful as bread and crackers look on a board, they can get soggy, so keep them in a bowl or platter separate from the cheese board.<\/p>\n<p class=\"p4\"><span class=\"s2\"><b>4. Include upgrades: <\/b><\/span>I love honeycomb. It really is a showstopper. Sometimes we like to sprinkle pollen, or crumbled, dehydrated citrus on top to take it up a notch. I also think edible flowers such as pansies and nasturtiums are a really fun way of adding something people may not have seen before. And as far as presentation goes, we use wooden platters and compostable palm leaves platters. And honestly, I love a marble platter\u2014they\u2019re beautiful, but also functional in that they stay cold. If you\u2019re creating a brie cake or a burrata and melon board, a marble platter is going to give those boards a bit more time on the table. Also, don\u2019t forget the herbs! Not only are fresh thyme or rosemary a beautiful garnish, but they can also accentuate the flavors in the cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Over the past five years, there\u2019s been a noticeable shift in human grazing habits. We\u2019ve discovered the ease of a snack board, and cheese plate curations have skyrocketed in popularity (#cheeseboard has over 2.2 million posts on Instagram!). The shift from going out to hosting has opened doors for creativity when it comes to board [&hellip;]<\/p>\n","protected":false},"author":116,"featured_media":48895,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[],"coauthors":[33807],"class_list":["post-48857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Build a Better Cheese Board - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/how-to-build-best-cheese-board\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Build a Better Cheese Board\" \/>\n<meta property=\"og:description\" content=\"Over the past five years, there\u2019s been a noticeable shift in human grazing habits. 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