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The Fruit, Veggies, and Cheese Pairing Board

Get ready for fresh flavor! This board is the ultimate summer picnic staple. We’ve combined four snackable, fan-favorite cheeses with some homemade ramp butter, bright berry jam, and a huge helping of fresh fruit and vegetables to create a mix of easy and refreshing bites that you can serve up for any occasion. Fire up the grill and char some Halloumi along with the burgers you’re cooking, and serve it alongside creamy D’Affinois, a bright herb goat log, and crunchy Gouda, plus a whole lot of mouthwatering watermelon.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1 lb Fromager D’Affinois

1 ea. Vermont Creamery Herb Goat Log

1 lb Boerenkaas Gouda

1 ea. Halloumi

1 ea. Murray's Wild Blueberries Preserves

1 ea. Jan's Farmhouse Crisps Cranberry & Pistachio

1 ea. Murray’s Rosemary Marcona Almonds

8 oz Isigny Ste Mere Salted Butter

2 cups Ramp leaves (stems removed)

Hothouse Cucumbers

Beets & Beet Leaves

Cherry Tomatoes

Blanched Asparagus



Make the Ramp Butter by blanching the ramp leaves by immersing in boiling water for 15-20 seconds and straining before placing in an ice bath. Puree in a blender until a paste is formed. Combine softened butter and ramp paste in a bowl until a homogenous mixture is formed. Salt to taste.
Grill the Halloumi.
Slice the Goat Log into coins.
Slice the Gouda into batonettes.
Triangle slice the watermelon and cut the cucumbers and beets into coins.


products in this board

Holiday Catering in New York City

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