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Jake Cohen's Passover Board

NYC food writer and critic Jake Cohen created this beautiful spread specifically for a Passover gathering—and here’s what he had to say about it: “I'm treating this board as my modern Seder plate! The items of the Seder plate are all representative of aspects of our Jewish history as slaves in Egypt—all the cheeses are sheep's milk as a nod to the lamb shank.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

0.5 lbs Brebisrousse D'argental

0.5 lbs Pyrenees Brebis

1 lb Bianco Sardo

6.5 oz Shelled Walnuts

8 oz. Honey

1 tsp. Extra Virgin Olive Oil

1/4 tsp. ground cinnamon

pinch kosher salt


1 apple for charoset

12 oz. Matzo or Matzo Chips

7.4 oz. fallot mustard


Create a small portion of charoset by chopping an apple into small pieces, chopping two Date-Roasted Walnuts, and combining all ingredients with a drizzle of honey.
Remove cheeses from fridge one hour before serving.
Make the Date-Roasted Walnuts using the Great Taste Recipe.
Cut the Brebisrousse D'argental and Bianco Sardo into even-sized slices, and triangle cut the Pyranees Brebis.
Chop the parsley for garnish.


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