How to Create the Ultimate Cheese Board

Expert advice from Rob Kaufelt, the owner of Murray's Cheese, in New York City.

Photo by Lucy Knisley

Variety is the spice of... cheese. Always buy a range of milk types, flavors, and textures. And don't forget the extras.

1. Fresh cheese that's moist, creamy, and mild.
Try: chèvre or Humboldt Fog.

2. Bloomy-rind cheese that's buttery, mushroomy, and decadent.
Try: Camembert, La Tur, or double-crème Brie.

3. Semisoft cheese that's pliable, mellow, and earthy.
Try: Morbier, fontina, or Pyrenees Brebis.

4. Hard cheese that's dry, savory, and caramelly.
Try: Parmigiano-Reggiano, aged Gouda, or clothbound Cheddar.

5. Blue cheese that's dense and pungent.
Try: Roquefort or Stilton.

6. Accompaniments 
Don't let the cheese stand alone. Select two or three add-ons with contrasting flavors and textures. One easy way to choose: Follow the "what grows together, goes together" rule. Have a French Brie? Spring for saucisson sec, a dry-cured French sausage.
Try: Marcona almonds, wild-boar salami, and raw honey.

7. Crackers
Pick one that doesn't have an overwhelming flavor and isn't flimsy. It will work with every type of cheese.
Try: Z Crackers Sea Salt & Olive Oil crackers ($7,

For more of Rob's help, see Cheese Plate Tips and Ideas.