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The Brunch Board

Cancel your reservations and host brunch at home with this gorgeous board fit for the whole crew! With a centerpiece of gooey, spoonable Jasper Hill Harbison, along with some sweet chunks of Flory’s Truckle, creamy, lactic Sainte-Maure, buttery St. Stephen, and nutty Challerhocker, this platter is bursting with our best and brightest cheeses. We piled on the breakfast sausage and a touch of toast to create a charcuterie plate that’s begging for a bellini.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1/2 lb. Four Fat Fowl St. Stephen

1/2 lb. Milton Creamery Flory's Truckle

1 ea. Jasper Hill Farm Harbison, 9 oz.

1/2 lb. Challerhocker

1 ea. Saint-Maure, 8 oz.

1 ea. Murray's Truffle Mousse Pâté, 7 oz.

1 ea. Olympia Provisions Käsekrainer, 12 oz.

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

1 ea. Crown Maple Syrup, 12 oz.

1 ea. Murray's Cranberry Orange Preserves, 9.6 oz.

2 ea. Trois Petits Cochons Mini Toast, 2.75 oz.

1 ea. Effie's Homemade Oatcakes, 7.2 oz.


Remove cheeses from fridge one hour before serving.
Chunk the Flory’s Truckle.
Remove half of the top of the Harbison.
Slice the Saint-Maure into even-sized coins.
Wedge slice the St. Stephen.
Thinly slice the Challerhocker into long, thin strips.
Slice the Olympia Provisions Käsekrainer into even-sized bites, and slice the Murray’s Truffle Mousse Pate into rectangles.


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