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The Best Sellers Board

There's a good reason these favorites are best sellers. We’ve gathered some of our top cheeses, meats, and snacks from local and international makers for a board that’s guaranteed to please every palate. Our five cheese picks have something for everyone: a blue cheese and a cheddar from The Cellars at Jasper Hill in Vermont, and three creamy three-milk blends from Murray’s. For charcuterie, we’ve picked two timeless selections--silky Prosciutto and rich Saucisson Sec. A board of our best bites wouldn’t be complete without some bright snacks, so we’ve added a few different flavors and textures, from chocolate-covered almonds to cherry preserves and fresh honey, salted crackers, and more. Ideal for munching at home or impressing guests, these bestsellers never go out of style.

preparation & ingredients

1 ea. Murray’s La Tur

1/2 lb. Bayley Hazen Blue

1/2 lb. Murray's 18 Month Comté

1/2 lb. Cabot Clothbound Cheddar

1/2 lb. Murray’s Cavemaster Original 80:10:10

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

1/2 lb. Fabrique Delices Saucisson Sec

1 ea. Red Bee Honey Comb, 12 oz.

1 ea. Murray’s Sea Salt Crackers, 4 oz.

1 ea. Murray’s Marcona Almonds, 4.2 oz.

1 ea. Murray’s Spiced Cherry Preserves, 10 oz.

1 ea. Blenheim Apricots, 8 oz.

1 ea Quicos de Chocolate Minitub, 3.25 oz.


Partially crumble both the Cabot Clothbound Cheddar and Bayley Hazen Blue, leaving about ½ to ¾ on the rind.
Slice the 80:10:10 into even-sized squares.
Slice the Comte into long batonettes.
Slice the Saucisson Sec into coins.


products in this board

Which wine goes with which rind?

Learn More

Other cheese boards