A Winter Cheese Board

I am very excited to share images from my cheese shoot! I wanted to provide inspiration in creating a holiday cheese board. 

 Winter is that time of year where it's okay to INDULGE and celebrate with cheese, especially those ooey-gooey ones we all know and enjoy.

I fell in love with World' Market's Scalloped Trencher Cutting Board (lower board). The curves and shape are perfect. I found the rustic wood and marble cake stand from TJ Maxx, and knew I wanted a round of Camembert on top.

Dressing up the Camembert with a "wreath" of sage and rosemary brought texture and a wonderful, pine-like aroma. The sugared cranberries added a complementary pop of red and that extra holiday touch. I coated the cranberries in elder flower syrup and rolled it in sugar.

Cheeses clockwise:

1) Camembert- earthy, dense and creamy.

2) Grafton 2 Year Raw Milk Cheddar- tart yet mellow.

3) Fourme d' Ambert- slightly pungent and rich.

4) Humboldt Fog- tangy yet delicate in flavor.

5) Fromage d' Affinois with Truffle-aromatic and decadent, with black winter truffles.

Humboldt fog is one beautiful cheese.

To accompany, I brought in fruits to contrast the savory flavors of the cheeses: grapes, sliced bartlett pears, as well as pomegranate seeds and cranberries for tartness.

Meaty castelvertrano olives (I love their vibrant color) are great with cheese, and aid in cutting the richness.

French lavender honey is probably one of the best honeys..no lie. It's perfectly sweet with a creamy-crystalline texture.

Marcona olives add crunch and slightly sweet almond flavor.

Photography by my talented friend, Maki, of Maki Photography / Styling my Me