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The Season's Cheeses Board by Jake Cohen

Cozy up to this wintery cheese creation from writer and food critic Jake Cohen. Perfect for holiday parties, wine nights, or stay-cations with friends, this simple and delicious cheese board features five of our favorite eye-catching and crowd-pleasing cheeses, not to mention sweet sides like fresh persimmon, dried apricots and cherries, and plenty of honey. The star of this seasonal platter is a pyramid of velvety, ashed Valencay, surrounded by a variety of classics like Stilton and Gruyère, plus more adventurous selections like Quicke’s Mature Cheddar and Alisios. Paired with some crisp crackers, nuts, and a hearty helping of Jamon Serrano, this holiday spread is perfect for easy entertaining.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

8oz Valencay

1/2 lb Alisios

1/2 lb. Gruyère Alpage Moleson

1/2 lb. Quicke’s Mature Cheddar

1/2 lb Colston Bassett Stilton

3oz Jamon Serrano Gran Reserva

12oz Red Bee Honey Comb

4.2 oz. Murray’s Marcona Almonds

4.23 oz. Mitica Acacia Honey

9.5oz Murray’s Sundried Cranberries

8oz B & R Blenheim Apricots

5.5oz Firehook Sea Salt Crackers

4oz Jan’s Farmhouse Crisps Cranberry & Pistachio

Sliced Persimmons


Remove cheeses from fridge one hour before serving.
Slice the Alisios into even-sized rectangles.
Triangle slice the Quicke’s Mature Cheddar.
Slice the Gruyère into long rectangles.
Cut two small wedges out of the Valencay.
Wrap the Jamon Serrano into small, tight rolls.


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