While celebrating all things Alpine this winter, we couldn't help but covet the simplicity of ski slope difficulty labels. Shouldn't every cheese spread have a guide to let you know which cheeses are simple crowd-pleasers and which are for bold adventurers? That's the inspiration behind this board, which features eight cheeses ranging from Green Circle (easy: tangy Irish cheddar and sweet Annelies) to Blue Square (intermediate: piquant gorgonzola and smoky Bourbon Bellavitano) to black diamond (difficult: earthy Appalachian and funky Époisses) to Double Black Diamond (experts only: oniony Scharfe Maxx and beefy Grayson). On this board, cheese lovers of all stripes can find something they'll love, whether they choose to take it easy or go for the delicious challenge.
Slice the Irish Cheddar, Annelies, and Scharfe Maxx into even-sized batons or rectangles, leaving about half of each wedge or block intact.
Slice the Extra-Aged Appalachian into even-sized squares or rectangles.
Cut half of the Bourbon Bellavitano into long triangular slices, leaving the rest intact.
Crumble half of the gorgonzola, leaving the rest intact.
Remove a portion of the top rind from the Époisses, to expose some of the gooey interior.
Cut the Grayson into long rectangular slices, then into smaller bite-size pieces.
Slice the sopressata into coins.
If the wedge is thick, consider cutting it in half to 2 smaller triangular wedges.
Cut the triangular rind pieces off one side of the wedge.
Start by placing the cheese wedge on its side which is large and flat.
Hold the cheese firmly with one hand. Insert your knife vertically with the pointed side down (perpendicular to the cutting board) into the cheese near the edge of the wedge. Wiggle the knife until a large crumble pulls away from the wheel. Repeat along the edge of the cheese until you get the desired amount of crumbled cheese.
Make a perpendicular cut along the smallest edge of the cheese, cutting off the triangular end piece and removing it.
Make perpendicular cuts moving closer to the rind, creating rectangular slices of cheese. As the slices get larger, they can be cut in half for size purposes. Each rectangular slice should have a piece of the rind on each end.
If the wedge is thick, consider cutting it in half to get smaller individual portions.
Cut baton or batonette (depending on thickness) pieces by cutting perpendicular to the rectangular wedge. You’ll end up with portions that have small pieces of rind on each side.
Cut the batonette pieces in half to get a portion that has a small piece of rind on one side.
Score the round rind on top by following the edge where the spruce wrap meets the rind. Score a semi circle If you’d like to only serve half of the wheel at this time or cut completely around if you’re serving the whole wheel.
Score along the diameter of the cheese connecting the ends of the previously cut semi circle.
Remove the half moon shape or the whole top rind to expose the creamy cheese underneath.
Assembly
On a round board, place one larger bowl, one medium bowl, and one small bowl in a triangle formation in the center of the board, spaced a bit apart from each other. Next, place your Green Circle cheeses: the block and slices of Irish Cheddar fanning up from 7 o'clock to 9 o'clock, and the block and slices of Annelies fanning down from 11 o'clock to 9 o'clock.
Arrange the Blue Square cheeses: Place the wedge of Bourbon Bellavitano along the edge of the board from 5 o'clock to 7 o'clock, with the slices fanning inward. Directly to the right, place the wedge of gorgonzola, with the crumbles moving toward the center of the board, reaching the large bowl.
Arrange the Black Diamond cheeses: From 2 o'clock to 3 o'clock, place the Époisses. Between the Époisses and the gorgonzola, arrange a row of Extra-Aged Appalachian, curving around the Époisses toward the large bowl.
Arrange the Double Black Diamond cheeses: Above the Époisses, place the wedge of Scharfe Maxx, with the back rind toward the edge of the board and the batons in a neat pile between the wedge and the small bowl. Arrange the squares of Grayson between the Scharfe Maxx and the Annelies.
Arrange the coins of sopressata in a shingled row curving around the edge of the medium bowl on the side away from the cheeses.
Place a row of crackers diagonally through the empty space in the center of the board, from the Scharfe Maxx to the Irish Cheddar.
Fill the larger bowl with cornichons, the medium bowl with fig spread, and the small bowl with honey.
