Home for the Holidays Cheeseboard

8 servings
30 min prep time
30 min total time

Have fun organizing your holiday cheeseboard like Tia. Get festive with colorful fruit. Select a variety of cheeses by milk type, texture, and flavor.


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


  • 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_Image

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.