Episode 24
Your Cheeseboard is Doing Too Much
Your cheeseboard doesn’t need twelve cheeses, seventeen accompaniments and enough styling to qualify as an arts and crafts project.
In this episode of Curd is the Word, Britt makes the case for a smarter way to build a cheeseboard: choose fewer things that can do more.
Meet the Efficiency Board.
We’re starting with three cheeses that each bring something different to the table while pulling double duty: Brabander, an aged goat’s milk Gouda with caramelized sweetness and crystalline crunch; Cambozola, the ultra-creamy marriage of bloomy-rind cheese and approachable blue; and Idiazabal, a firm Spanish sheep’s milk cheese with nutty, buttery flavor and, depending on the wheel, a smoky edge.
Then we tackle the accompaniments. Instead of buying an entire grocery cart of ingredients that only work with one cheese, we’re choosing fruits, jams, nuts, meats and other extras that can pair across the board.
Think fresh cherries, fig jam, Marcona almonds, good bread and crackers, prosciutto, honey and Castelvetrano olives—all chosen because they can play nicely with more than one wedge.
The result? Less shopping. Less waste. More thoughtful pairings. And a cheeseboard that still feels abundant without doing entirely too much.
Whether you’re putting together a board for friends, bringing one to a party or just want to get better at pairing cheese, this episode will help you build a cheeseboard that works smarter—not harder.
