How to make a cheese board the Italian way aka 7 rules to make the perfect cheese board.



How to make a cheese board is an article from the Yellow Issue of the Gourmet Mag (my Italian cooking and living magazine), the first recipe of the Yellow Project.

First of all, let me give you all the information I’ve collected in the past few years, on how to make the perfect cheese board, the Italian way, of course.



how to make a cheese board

To make a perfect Italian cheese board you should follow these 7 rules/indications:

  1. You need at least, and in order of how you should taste them, a fresh (ricotta, burrata, goat cheese, etc), a soft (mozzarella, brie, etc) and a hard cheese (asiago, pecorino, parmigiano, etc), and you can add a flavored (smoked, spicy, etc) and a blue cheese (roquefort, gorgonzola, etc).
  2. You should add a sweet accompaniment: fruit or other jams, chutneys, mostarda or honey.
  3. And a savory one: olives, preserved vegetables, or cold meats (salami, prosciutto crudo, prosciutto cotto, etc).
  4. You should place on it seasonal fruits, fresh or dried (figs, apples, pears, walnuts, dates, etc). Avoid tropical (but a big yes to dried mangoes) or citrus fruits.
  5. Include something crunchy: nuts, fundamentally (almonds, peanuts, walnuts, pistachios…)
  6. Don’t forget the vehicle: crusted Italian bread, toasted, for best results.
  7. Finally, once you’ve selected cheeses, ask your local winery for the best white or rosé wine to match your cheese board.


Italian cheese board for the holidays

One of Italy’s New Year’s Eve tradition is to have grapes at the stroke of midnight.

In the Italian New Year’s table, grapes symbolize prosperity, because, if you have grapes at this time of the year, it means your harvest has been rich and abundant.

A saying accompanies them: “Chi mangia l’uva a Capodanno conta quattrini tutto l’anno” = the one that eats grapes on New Years Day will count money all year long.

It is not clear if one is enough or if you should eat at least 12 grapes (one for each month of the new year), at each clock gong, as our Spanish cousins do. I guess depending on vicinity and ancient Spanish dominations, each place has its own interpretation.



For all of the above said, the starting point of my cheese board idea was grapes.

  • Then I added cheeses: it’s winter, so I skipped the fresh cheese and went for a soft one (tomino, a brie-like Piedmont cheese), a hard one (36 months aged parmesan) and a flavored one (truffle hard cheese).
  • On the sweet, side I added my homemade, Sicilian style lemon jam (another recipe from the Yellow Issue J) and a persimmon jam.
  • On the savory side, I added taggiasche olives (my favorites).
  • For the crunch, I opted for delicious pistachios.
  • Finally, a traditional crusty Italian bread was the perfect vehicle to create explosive bites of Italian goodness.

I guess you are already mouthwatering and ready to go for some groceries… don’t forget a good bottle of Prosecco!


enjoy your Italian cheese board