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The Wisconsin Cheese Board

We’ve packed the flavor of Wisconsin’s best onto one colorful cheese board! Featuring slices of Pleasant Ridge Reserve, Marieke Gouda, and a wedge of Rogue Creamery Smokey Blue, plus a selection of Murray’s charcuterie and accompaniments like snappy Trois Petits Cochons Cornichons and honey-sweet Blenheim Apricots.

preparation & ingredients

1/2lb Jasper Hill Alpha Tolman

1/2lb Bourbon BellaVitano

1/2lb Pleasant Ridge Reserve

1/2lb Marieke Aged Gouda

1/2lb Rogue Creamery Smokey Blue

4oz Murray’s Calabrese Sliced Salami

4oz Murray’s Sliced Genoa Salami

8oz Blenheim Apricots

12oz Trois Petits Cochons Cornichons

5.5oz Firehook Sea Salt Crackers

9.6oz Murray’s Apple Butter Preserves



Leafy Greens

Snap Peas


Remove cheeses from fridge one hour before serving.
Triangle cut all the cheese except the Rogue Creamery Smokey Blue. Chunk the Rogue Creamery Smokey Blue, leaving ¾ of the wedge intact.
Slice the corn into coins.
Fold both salamis into flat rosettes.


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