The Best of the Midwest Cheese Board

We’ve rounded up three of our best-selling selections from America’s cheese heartland for this original board featuring all-American charcuterie and rich, simple snacks. Pleasant Ridge Reserve and Bleu Mont Dairy Bandaged Cheddar both hail from Wisconsin, while Caveman Blue is a standout from Oregon. These award-winning favorites complement Iowa’s La Quercia meat and salami from Chicago’s Red Bear provisions, along with a handful of rustic crackers, sweet sundried cherries, and mouthwatering fig chutney.

Featuring

prep time
5minutes
assembly time
10minutes
Serves
4people

preparation & ingredients

½ lb. Uplands Cheese Company Pleasant Ridge Reserve Extra Aged

½ lb. Treasure Cave

½ lb. Bleu Mont Dairy Bandaged Cheddar

1 ea. La Quercia Prosciutto Americano, 2 oz.

1 ea. La Quercia Nduja, 4 oz.

1 ea. Red Bear Holy Cow! Beef Salami, 8 oz.

1 ea. Rustic Bakery Olive Oil & Sel Gris Flatbread, 6 oz

1 ea. Murray's Sundried Cherries, 8 oz.

1 ea. Three Little Figs Pub Chutney, 9.25 oz

prep

Partially chunk chunk the Bandaged Cheddar, slice the Pleasant Ridge into long batonettes, and triangle slice the Treasure Cave.

Partially slice the salami into coins, leaving about half intact.

assembly

Step 1

Arrange the cheeses on a round board with two empty jars in the center, creating a shingled line of Treasure Cave slices along the bottom. Arrange a pile of Pleasant Ridge batonettes to the left, and place the Bandaged Cheddar towards the top edge of the board.

Step 2

Arrange the prosciutto and the salami on either side of the Bandaged Cheddar.

Step 3

On the empty left side of the board, make a neat pile of Rustic Bakery flatbread crackers. Then fill the remaining space in the center with sundried cherries.