Saffron Silk Cheese Board (Printable View)

A luxurious cheese board featuring saffron-infused cheeses and creamy spreads in delicate patterns.

# What You Need:

→ Cheeses

01 - 5.3 oz triple cream brie, lightly tinted with saffron or turmeric
02 - 4.2 oz aged gouda, thinly sliced
03 - 3.5 oz fontina, at room temperature, cut into ribbons
04 - 2.8 oz mimolette, shaved

→ Spreads & Creams

05 - 3.5 oz whipped ricotta blended with a pinch of saffron threads
06 - 2.8 oz honeyed mascarpone
07 - 2.1 oz lemon curd (optional)

→ Accompaniments

08 - 1 small baguette, thinly sliced
09 - 2.8 oz seed crackers
10 - ½ cup dried apricots, halved
11 - ¼ cup roasted, salted pistachios

# How To Make It:

01 - Use a spoon or offset spatula to spread the saffron whipped ricotta and honeyed mascarpone on a large platter in flowing, puddle-like shapes.
02 - Place the sliced cheeses in soft curves and ribbons, allowing edges to overlap the spreads to create a silky appearance.
03 - Place lemon curd in a small bowl and swirl some gently onto the platter if desired.
04 - Strategically scatter baguette slices, seed crackers, dried apricots, and pistachios around the cheeses and spreads.
05 - Present immediately, ensuring all cheeses and spreads are at room temperature for optimal texture.

# Expert Tips:

01 -
  • It looks stunning without any fancy training—just swoosh and serve.
  • Everything tastes better when it's room temperature and creamy, not cold and crumbly.
  • People always think you spent hours on it when it genuinely took fifteen minutes.
02 -
  • Cold spreads won't swoosh beautifully—they'll glob instead, so take them out of the fridge at least 20 minutes before assembly.
  • Turmeric can taste bitter if you overdo it; start with half of what you think you need, taste, and adjust.
03 -
  • Assemble the board no more than 30 minutes before serving so the spreads stay creamy and the cheeses haven't started to bead with condensation.
  • If you're making this for a crowd, remember that room-temperature spreads are incredibly forgiving—they stay soft and inviting much longer than cold cheese straight from the fridge.
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