The Wisconsin Cheese Board

Step 1

In the top left corner of the board, place an empty jar. Fan the triangles of Pleasant Ridge Reserve around the jar, with the tips pointing outward. About 1 inch out from that, create a curved line of shingled Jasper Hill Alpha Tolman stretching from the left edge of the board to the top middle edge of the board. In the bottom right corner of the board, place the wedge and crumbles of Rogue Creamery Smokey Blue. Place a pile of Marieke Gouda triangles in the top right corner of the board, and a pile of Sartori Bourbon BellaVitano triangles an inch left of the Rogue Creamery Smokey Blue, both with triangle tips pointing inwards.

Step 2

Between the Sartori Bourbon BellaVitano and the Rogue Creamery Smokey Blue, make a neat pile of flat Calabrese Salami rosettes. On the upper right edge of the board, just below the pile of Marieke Gouda, neatly shingle the flat Genoa Salami rosettes.

Step 3

Below the line of Jasper Hill Alpha Tolman, shingle the Firehook Sea Salt Crackers in the same pattern, creating a curved pile that stretches across the board.

Step 4

Pile Cornichons in the space between the Rogue Creamery Smokey Blue and the Genoa Salami.

Step 5

Pile Blenheim Apricots in the empty space between the Firehook Crackers, Cornichons, salami, and cheese.

Step 6

Along the top edge of the Jasper Hill Alpha Tolman line, in the empty space, create a curved pile of snap peas in the same pattern with coins of corn placed throughout.

Step 7

Place some leafy greens of your choosing in the center of the board for garnish.

Step 8

Fill the empty spaces near the top left corner of the board with blueberries.

Step 9

Fill the empty jar with Murray’s Apple Butter Preserves.