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RECIPES

Harvest Rind Cheese Board

Celebrate autumn with this beautiful cheese board. The cheese rinds give splashes of fall colors, and a mix of fruits, meats, olives and nuts balance the bold cheese flavors.

Wisconsin Cheese Harvest Rind Cheese Board Recipe
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Active Time
55 Minutes
Servings
10-12

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style, Asiago, BellaVitano®, Canela, Chandoka® or Pleasant Ridge Reserve can be used in this recipe.

Instructions

  1. Arrange the cheeses on a serving board. Spoon rillete and cornichons into small bowls; place on the board. Fill in board with salami, olives, breadsticks, prosciutto, assorted dried fruits, bay leaves, almonds, pear and additional cornichons. Serve with crackers.

Recipe Tips

Make it your own! Substitute any of your favorite varieties of Wisconsin cheese on this cheese board.| A rillete is a meat dish similar to a pate; it’s commonly used as a spread on toasted breads. | Roth Canela Aged Cheese is formerly known as Roth GranQueso® cheese (in video), this one-of-a-kind cheese has been an American Cheese Society winner seven years in a row. | LaClare Martone, Sartori Basil & Olive Oil Asiago, Sartori Chipotle BellaVitano® and Sartori Chai BellaVitano® cheeses (in video) are no longer available. We swapped in LaClare Cave Aged Chandoka®, Cello® Smoky Pepper Fontal, Sartori Rosemary & Olive Oil Asiago, and Sartori Garlic & Herb BellaVitano® cheeses instead.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

When serving cheese with bold flavors, refresh the taste buds with fresh and dried fruits, nuts or sour gerkins. Their simple flavors won’t compete with the cheese.

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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.