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Spring Cheeseboard



prep time:

30 mins

Total time:

30 mins





  • 1 fennel bulb, sliced paper thin

  • 1 sprig fresh tarragon

  • ½ cup champagne vinegar

  • 1 teaspoon fine sea salt

  • 1 teaspoon whole black peppercorns


  • 2 tablespoons minced fresh parsley

  • 2 tablespoons minced fresh chives

  • 1 lemon zest

  • Seeded crackers

  • 12 ounces ripe strawberries, halved if large

  • 2 bunches red radishes with their tops

  • 2 tablespoons flaky sea salt , such as Maldon

  • 1 bunch Pea shoots

  • 1 baguette, thinly sliced on the bias

  • 1 Creminelli Sopressata Salami, thinly sliced

  • Fresh mint sprigs

  • Whole fresh chives

  • 1 bunch red grapes

  • Directions

    1. Have ready a large cutting board or marble slab. Let all cheeses and butter sit at room temperature for 30-60 minutes to soften
    2. Pack fennel and tarragon into a glass jar. In a small saucepan bring vinegar, ½ cup water, salt, and peppercorns to a boil. Immediately pour over fennel and allow to sit while the cheeses come to room temperature
    3. In a small, shallow dish, combine parsley, chives, and lemon zest. Roll goat cheese log in herb mixture to coat, then place in a serving dish. Place on the board next to the seeded crackers
    4. Transfer the crème fraîche to a serving dish and place on the board next to a heap of strawberries
    5. Place butter on a small plate and serve next to radishes and flaky sea salt
    6. Place Coupole and Bonne Bouche on board, each with their own cheese knife
    7. Arrange cheese board accompaniments on board around cheeses, providing a small fork for the pickled fennel. Each cheese should have its own knife.