Home for the Holidays Cheeseboard 8 servings 30 min prep time 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Have fun organizing your holiday cheeseboard like Tia. Get festive with colorful fruit. Select a variety of cheeses by milk type, texture, and flavor. Ingredients Vermont Creamery Crottin Vermont Creamery Bijou Cranberry Licorice Gelatin, find Tia's original recipe here Pink peppercorn meringues, find the recipe here as adapted from The Art of the Cheeseplate Citrusy mincemeat, find the recipe here as adapted from The Art of the Cheeseplate Directions STEP 1 Take cheeses out of refrigerator one hour prior to serving, allowing them to come to room temperature. Arrange by milk type, texture, and flavor on colorful serving plates. STEP 2 Include savory, salty, and sweet accoutrements including jams, pickled veggies, fruit, and cured meats. STEP 3 Lay out a separate spreader for each cheese using a sharper one for hard cheeses and a duller spreader for soft cheeses. Tia Keenan Tia Keenan Tia Keenan is a New York City-based cook, cheese specialist, writer, and cheese industry consultant. She writes the “Cheese Wisely” column for the Wall Street Journal and is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016). Keenan’s work has been featured in various media outlets, including Food & Wine, The New Yorker, and The Food Network. She lives in Queens, New York with her husband - celebrated sommelier Hristo Zisovski – and her son. Learn more about Tia, and her new book The Art of the Cheese Plate, here. Related Recipes Be My Valentine Cheeseboard Savory Cheeseboard Gnocchi with Browned Butter Wild Mushrooms Fruit & Nuts Cheeseboard Vermont & Chill Bijou for Two Cheeseboard