Seasonal Fruit and Flavorful Cheeses


  • 6–8 oz (185–250 g) hard sheep’s milk cheese such as pecorino
  • 6–8 oz (185–250 g) washed-rind cheese such as Muenster or Taleggio
  • 3–4 oz (90–125 g) fresh goat’s milk cheese
  • 3–4 oz (90–125 g) blue cheese such as Cabrales
  • 2 peaches, apples, or apricots, thinly sliced
  • ½ cup (2 oz/60 g) walnuts or Marcona almonds
  • Extra-virgin olive oil and fresh rosemary sprigs


About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature.

When ready to serve, arrange the cheeses, fruit, and nuts on a cutting board, marble slab, or platter. Place the goat cheese in a small dish, drizzle with the olive oil, and top with the rosemary. Include a spreader for the soft cheese, paring knives for the washed-rind and blue, and a sharp paring knife or cheese plane for the hard cheese. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.