Late Summer Cheese Board

We used a mix of hard and soft goat cheeses to put together this late summer cheeseboard. We filled in the gaps between the cheese with honeycomb, grapes, berries, fresh figs, dried apricots,olives, almond and fresh peaches.  When composing a cheeseboard we like to keep the following in mind:

-Let the cheese sit at room temperature for at least one hour before serving

- Use seasonal fruit and veggies to brighten up your board.

- Make sure you have the proper tools available to cut the cheese, and consider cutting a few chunks or slices to encourage guests to dig in!

- Serve with sweet & savory accompaniments. For savory try cured meats, pickles, hard-boiled eggs and green olives. For sweet, try local honey, nuts, fruit preserves or fresh figs.

- Make sure you have enough crackers & bread on hand; have bread sliced and ready to refill as people start eating from the platter.