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The Season's Cheeses Board by Jake Cohen


Cozy up to this wintery cheese creation from writer and food critic Jake Cohen. Perfect for holiday parties, wine nights, or stay-cations with friends, this simple and delicious cheese board features five of our favorite eye-catching and crowd-pleasing cheeses, not to mention sweet sides like fresh persimmon, dried apricots and cherries, and plenty of honey. The star of this seasonal platter is a pyramid of velvety, ashed Valencay, surrounded by a variety of classics like Stilton and Gruyère, plus more adventurous selections like Quicke’s Mature Cheddar and Alisios. Paired with some crisp crackers, nuts, and a hearty helping of Jamon Serrano, this holiday spread is perfect for easy entertaining.

Featuring
  • prep time

    15minutes

  • assembly time

    20minutes

  • Serves

    6people

preparation & ingredients

8oz Valencay

1/2 lb Alisios

1/2 lb. Gruyère Alpage Moleson

1/2 lb. Quicke’s Mature Cheddar

1/2 lb Colston Bassett Stilton

3oz Jamon Serrano Gran Reserva

12oz Red Bee Honey Comb

4.2 oz. Murray’s Marcona Almonds

4.23 oz. Mitica Acacia Honey

9.5oz Murray’s Sundried Cranberries

8oz B & R Blenheim Apricots

5.5oz Firehook Sea Salt Crackers

4oz Jan’s Farmhouse Crisps Cranberry & Pistachio

Sliced Persimmons

prep

Remove cheeses from fridge one hour before serving.
Slice the Alisios into even-sized rectangles.
Triangle slice the Quicke’s Mature Cheddar.
Slice the Gruyère into long rectangles.
Cut two small wedges out of the Valencay.
Wrap the Jamon Serrano into small, tight rolls.

assembly

products in this board

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