Build a Better Cheese Board

Four is the magic number

when it comes to assembling a cheese board, says Patty Floersheimer, co-owner of cheese shop goat.sheep.cow in Charleston, South Carolina.

She recommends choosing a cheese from each of the following categories: soft, semi-soft, hard, and blue. At the same time, aim for a variety from goats, sheep, and cows (bonus points for buffalo). As for charcuterie, Floersheimer says there are no rules. What to drink with such a varied selection of meats and cheeses, however, is another story. “Champagne goes with anything,” she says. “It cuts the fat and cleanses your palate between bites.”

Goat.sheep.cow’s cheese
board picks:

From left to right, top to bottom

SHAKERAG BLUE
Saquatchie Cover Creamery, Saquatchie Cove, Tennessee
A crumbly blue wrapped in fig leaves and soaked in Chattanooga Whiskey.

GREEN HILL
Sweet Grass Dairy, Thomasville, Georgia
Mild and buttery— think camembert.

SOUTHERN SMASH SALAMI
The Spotted Trotter, Atlanta
Made with peanuts
and cayenne.

GRAYSON
Meadow Creek Dairy, Galax, Virginia
Appalachia’s answer to Taleggio.

Whole preserved walnuts in syrup

Lusty Monk Mustard

RABBIT + PORK CHEEK TERRINE
Smoking Goose Meatery, Indianapolis
Country-style pâté made with livers and warm spices.

DUCK PROSCIUTTO
Smoking Goose Meatery, Indianapolis
Moulard duck breast gets the prosciutto treatment with star anise, allspice, and orange peel.

ROWDY GENTLEMAN
Progidal Farm, Rougemont, North Carolina
A washed rind goat cheese with a little funk. 

BEARDED LADY
Progidal Farm, Rougemont, North Carolina
Tangy goat cheese rubbed with ash and blue mold spores.

From Ring It In Right.