Spring Cheeseboard

8 servings
30 min prep time
30 min total time

A simple and rustic take on a classic spring cheeseboard.


Pickled fennel

1 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 cheese

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


  • 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.