Monochrome Gray Stone Cheese (Printer-Friendly)

Sophisticated ash-rinded cheeses and slate crackers presented on a dark stone board for elegant serving.

# What You Need:

→ Cheeses

01 - 5.3 oz Morbier or other ash-rinded semi-soft cheese
02 - 4.2 oz Humboldt Fog or similar ash-ripened goat cheese
03 - 3.5 oz Valdeon blue cheese or any blue cheese with gray veining

→ Breads & Crackers

04 - 8 to 10 pieces slate-colored charcoal crackers
05 - 6 to 8 slices dark rye or pumpernickel bread

→ Fruits & Accents

06 - 1 small bunch black grapes or dark plums, sliced
07 - 1 small handful blackberries or blueberries
08 - 2 tablespoons black olive tapenade

→ Garnishes

09 - Edible charcoal salt, for sprinkling
10 - Fresh sprigs of rosemary or thyme (optional)

# Steps:

01 - Place a large, clean dark stone or slate serving board on the workstation.
02 - Cut cheeses as preferred and arrange them in separate, well-spaced sections on the board.
03 - Fan out charcoal crackers and stack slices of rye or pumpernickel bread attractively around the cheeses.
04 - Cluster sliced black grapes or plums and scatter blackberries or blueberries to fill gaps with juicy sweetness.
05 - Spoon black olive tapenade into a small dark bowl or directly onto the board.
06 - Sprinkle edible charcoal salt over cheeses and garnish with rosemary or thyme sprigs if desired.
07 - Present immediately with cheese knives and small plates for serving.

# Expert Suggestions:

01 -
  • It looks impossibly elegant and sophisticated, yet takes only 20 minutes to assemble—your guests will think you spent hours planning
  • The monochromatic color palette creates a calming, luxurious atmosphere that works for everything from wine nights to quiet moments alone
  • Ash-rinded and blue cheeses are deeply flavorful, so even a small board feels substantial and memorable
02 -
  • Temperature matters more than you think. Take your cheeses out of the fridge 30 minutes before assembling. Cold cheese tastes dull and dense. Room-temperature cheese reveals all its subtle flavors and creamy texture
  • Ash-rinded cheeses can taste soapy or off if they're not stored properly. Buy from a good cheesemonger who cares about their inventory. The difference between a mediocre ash-rinded cheese and a great one will change how people respond to the whole board
  • The monochromatic palette is the entire point—avoid the urge to add pops of bright color. That restraint is what makes this board feel intentional and sophisticated, not boring
03 -
  • Always use a dark stone board or slate platter, not a cutting board. The board is part of the presentation, and a light wood surface will fight against your monochromatic vision
  • If cheese seems too firm when slicing, warm your knife under hot water and wipe it dry between cuts. Warm blades create clean edges instead of dragging through the cheese
  • Don't arrange the board more than 45 minutes before serving. The cheeses will start to separate if they sit too long, and the bread will begin to harden. Timing is everything with cheese boards
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