Behold the cheese board: part art, part science, part kitchen magic. An array of components (that require no cooking!) coming together harmoniously on a generously sized board or platter is exciting, soothing and alluring, all at the same time. The main attraction is, of course, the cheese. This all-Pennsylvania, all-cow’s milk cheese board was composed by two PA cheese makers, Sue Miller of Birchrun Hills Farm and Stefanie Angstadt of Valley Milkhouse, who together own Collective Creamery, an amazing cheese subscription service. Local breads and a rainbow of fruits, cured meats, olives and other tasty bits decorate the space around the cheese, each of the accouterments meant to highlight and celebrate the lovely local cheeses. Feel free to substitute the cheeses and accompaniments of your choice — but always try to keep it local!
Pennsylvania Cheese Board
- Cheeses from Birchrun Hills: Red Cat, Equinox, Birchrun Blue
- Cheeses from Valley Milkhouse: Clover, Witchgrass, Thistle
- 1 local baguette, sliced
- 1 box Effie’s Oat Cakes
- 1 box Anna’s Ginger Crisps
- 8 ounces almonds
- 4 tablespoons PA honey
- 8 ounces walnuts
- 1 package prosciutto (4 to 6 ounces)
- Half-pint blackberries
- 1 jar Castelvetrano olives
- 1 sprig fresh thyme
- 1 bunch watermelon radish or other colorful radish
- 1 jar tomato jam from Happy Cat Farm
- Dried fruits, such as cranberries and apricots, to taste
- Local dark chocolate, roughly chopped, to taste
- On a large butcher block or serving tray, arrange your cheeses, leaving space between each one. You may slice a few pieces of the wheel or hunk, but leave the rest intact.
- Place slices of baguette, crisps and oat cakes around the perimeter of the board.
- Fill in the spaces around and between the cheeses with the cured meats, fruit, radishes, olives, nuts and other accouterments, creating a nice array of color, texture and flavor. Serve.