Our recipes guru uses Brooklyn Slate to school us about cheese
Brooklyn Slate
Mined directly from the owner's private family quarry, the slate cheese boards and coasters are cut, cleaned, and then roughed up in Brooklyn for a casual, unfinished look. And each one comes packaged with a burlap bag for storage. So Brooklyn.
The cheese boards come with chalk, so you can label the goods you serve like in our photos. These things can take extreme temperatures without a problem too, so seat your morning coffee on a stone throne, kick back, and feel great about your life choices.
Pro-level Presentation
Now that you've got your cheese situation figured out, here are some plating tips. A cheese board isn't a real cheese board unless it looks damn good.
People eat with their eyes as well as their mouths, so make the effort to arrange your bounty with an artful eye, which starts with a proper foundation.
"But how the hell do I make it artful?" you might be wondering. Easy:
- Leave the cheeses a couple of inches to breathe — it prevents cross-flavor contamination and makes your board less cluttered.
- Give each cheese its own knife and use the chalk to label your new board.
And one final, very important tip from our resident cheese whiz:
Cheeses taste best at room temperature, when nuances in flavor and aroma come out. Take them out of the fridge about an hour before serving but don’t unwrap until you’re ready.
Now go forth and conquer, you pro cheese plate-r. Make us proud and leave your friends and family wondering why they haven't seen this classy, civilized side of you before.