Think of the cheese board as your base. It should be large enough and sturdy enough to hold your ingredients. Simple is fine, but this is also a time you can flaunt your creativity. Boards come in ...

My boards tend to be savory (and ... Janet Fletcher, cookbook author and publisher of Planet Cheese, adapted this recipe from the late chef Michael Chiarello. Fletcher suggests freezing only ...

No. It may be eye-catching to anyone who sees it on their social media platform of choice, but this is also a handy way of getting even cheese slices for a stellar charcuterie board! All you need ...

Alternatively, if you want an assortment, cheaper options such as a simple cheddar or cream cheese (frequently branded as soft cheese) offer value for money. Don’t be afraid of budget ...