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The Baby Shower Cheese Board

The Baby Shower Cheese Board

Make your celebration sweet and savory.
The Baby Shower Cheese Board
A baby shower is about two things. First, making the parents-to-be feel loved and supported. Second, snacking and celebrating with friends and family. And nothing brings a party together like a cheese board. Our Baby Shower Board is elegant but not at all fussy, thoughtfully composed of four crowd-pleasing cheeses (pasteurized, of course!). Crunchy nuts, sweet apricots and jam, and crisp crackers round out the spread, plus madeleines or any cookie of your choice for a touch of sweetness. Because while the onesies should be tiny, your guests’ appetites shouldn’t be.
  • Prep Time : 10 min
  • Assembly Time : 15 min.
  • Total Time : 25 min.
  • Serves: 4

Prep

  1. Cut crumbles of the Tickler Cheddar and Isabella Aged Gouda using a cheese knife. Crumble about half of each block or wedge, leaving the rest intact.
  2. Cut the Buttermilk Basque into square or rectangular slices with rind on three sides.

Assembly

  • On a rectangular board, place one small bowl in the bottom right corner and one diagonally up the board, about three inches from the top left corner.
  • Transfer the feta from the jar to the bowl in the bottom right corner. Arrange the Tickler Cheddar (intact and crumbled) in the bottom left corner. Arrange the Isabella Aged Gouda (intact and crumbled) in the upper right corner. Arrange the slices of Buttermilk Basque in an overlapping row starting from the bottom middle of the board, curving around the feta bowl (leaving about an inch of space), and ending up at the Gouda.
  • Make a pile of the almonds in the inch of space you left between the feta bowl and the Buttermilk Basque. Arrange the crackers in the upper middle of the board, between the Gouda and the empty bowl.
  • Fill the small bowl with the raspberry jam. Make a pile of the dried apricots in the upper left corner. Add madeleines in the space between the Cheddar and the Buttermilk Basque.
  • Arrange decorative leaves in the upper right corner beside the Gouda.

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