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Florette Board

Calling all cheese experts! This board is for you--we’re using a girolle to shave down delicate flowers of Tete de Moine for the centerpiece of this tasty and textured cheese plate. Flanked by rounds of creamy Bonne Bouche and Murray's Delice, this board features savory ribbons of Prosciutto di Parma, dried apricots, and a heaping of fresh cherries. Think you’re up to the challenge? Grab one of our age-old cheese cranks and start building this show-stopping board.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1 ea. Murray's Delice 7 oz

2 lb. Tete de Moine

1 ea. Vermont Creamery Bonne Bouche, 4 oz.

1 ea. Murray’s Prosciutto di Parma, 3 oz.

1 B & R Farm Blenheim Apricots 8 oz

1 ea. Effie's Oatcakes, 6 oz.

1 ea. Divina Sour Cherries, 9 oz.

1 ea. Candied Walnuts, 8 oz.

1 Boska Girolle Machine

1 Bunch Red Grapes


Remove cheeses from fridge one hour before serving.
Place the Tete De Moine on the Girolle Machine and create 15-20 cheese florettes.


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