Classic Wisconsin Cheese Board
An arrangement of Wisconsin's signature cheeses paired with local sausage and dried fruit.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Wooden board
- •Cheese knives
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 28
- carbs
- 14
- protein
- 19
- calories
- 390
Instructions
- 1
Take the cheeses out of the fridge 30 minutes before serving.
- 2
Cut the cheddar and colby into wedges or small cubes.
- 3
Slice the brick cheese thinly. It has a strong smell and bold flavor.
- 4
Slice the summer sausage into rounds.
- 5
Set the cheeses, sausage, and crackers on a large wooden board.
- 6
Scatter the dried cherries across the open spaces on the board.
- 7
Place small bowls of mustard and honey on the board for dipping.
- 8
Serve the board at room temperature for the best flavor.
Chef's tips
Brick cheese gets sharper as it ages, so offer both mild and aged versions for contrast. Pair with a Wisconsin brandy old fashioned for a true supper club feel.
Storage
Wrap unused cheese tightly in wax paper and refrigerate up to two weeks.
Reheating
Not applicable; served cold or room temperature.
Common mistakes to avoid
- •Serving the cheese straight from the fridge, which hides the flavor.
Serving suggestions
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