Spring Cheeseboard 8 servings 30 min prep time 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* A simple and rustic take on a classic spring cheeseboard. Ingredients1 container Vermont Creamery Crème Fraîche 1 log Vermont Creamery Classic Goat Cheese 1 log (8 ounces) Vermont Creamery Unsalted Cultured Butter - 86% Butterfat 1 Vermont Creamery Coupole 1 Vermont Creamery Bonne Bouche 1 Vermont Creamery Bijou 1 Vermont Creamery Cremont Pickled fennel1 fennel bulb, sliced paper thin 1 sprig fresh tarragon 1/2 cup champagne vinegar 1 teaspoon fine sea salt 1 teaspoon whole black peppercorns Herbed goat cheese2 tablespoons minced fresh parsley 2 tablespoons minced fresh chives 1 lemon zest Seeded crackers Accompaniments12 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 STEP 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. STEP 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. STEP 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. STEP 4 Transfer the crème fraîche to a serving dish and place on the board next to a heap of strawberries. STEP 5 Place butter on a small plate and serve next to radishes and flaky sea salt. STEP 6 Place Coupole and Bonne Bouche on board, each with their own cheese knife. STEP 7 Arrange cheese board accompaniments on board around cheeses, providing a small fork for the pickled fennel. Each cheese should have its own knife. Related Recipes Baked St Albans with Pumpkin & Pear Butter Pairing: Cremont + Pink Fizz Pairing: Coupole + Sweater Weather Crudite Platter Spreadable Goat Cheese & Harissa Dip Festive Fall Cheeseboard