What hasn’t Cassia Schifter done in the wine and cheese field? An NYC resident and a friend of Tuckernuck, Schifter graduated from Amherst College and began working in fashion, then pivoted to explore her other passions. After interning at Murray's Cheese Caves, she quickly rose to become the Head Cheesemonger at Murray's Grand Central. A certified sommelier, today she serves as Director of Restaurant Awards and Associate Tasting Coordinator atWine Spectator.
With “Mastering The Art Of The Cheese Board” On Our Winter Find The Fun List, We Had To Take Down All Of Cassia’s Tips And Tricks. We’re Uber Impressed By Her Knowledge, Not To Mention Drooling Over Her Creations. Read On To Learn How To Create The Perfect Cheese Board Straight From The Expert Herself, Complete With Flavorful Additions And Smooth Wine Pairings.
The Cheese
Get somewhere between 1/3 of a pound to a 1/2 of a pound. Less than a third looks too small and more than half looks too big. Also, odd numbers are best: 1, 3 or 5 cheeses.
The Accoutrements
For accoutrements, always pick what you love, because more often than not, there will be leftovers. But try to use this opportunity to add some pops of color to the plate.
Cassia's go-to's
The Cheeses:
La Tur: Super refreshing with a mild hint of goat cheese tanginess.
Fromage d’affinois: creamy, buttery, gooey deliciousness without being in your face with flavor, making it great for pairing with fruit jam, pate, honey, etc.
Pyrenees Brebis: A French sheep’s milk cheese and a consistently solid option for all palates.
Challerchocker: This is my favorite of all the alpine style cheese. Aged for at least 10 months, it has a nutty, savory goodness that’s also ideal for fondue or grilled cheese.
Stilton: Although it’s hit or miss, stilton is the most classic blue cheese. It’s not over the top stinky, it’s crumbly and creamy, and pairing it with truffle honey and tawny port is my all-time favorite throuple.
The Toppings
Dried Cherries for their perfect balance of sweet and tart.
Marcona Almonds for their delicious saltiness.
Castelvetrano Olives, but get them pitted.
Truffle Honey, which Murray’s sells online from the brand Trufflin, an NYC-based, black and female-owned business that is killing it with all sorts of dressings and sauces, etc.
The Display
Besides a tray with walls, you can use any kind of cheese board, cutting board or get creative with serving. I actually have the top piece of a wine crate from Mouton Rothschild that I have used. Just use parchment paper or something to line it!
The Wine
Sparkling Wine with the La Tur and the Fromage d’affinois.
A Lighter Red like Beaujolais or Pinot Noir with the Brebis and Challerhocker.
A Tawny Port with the stilton, but only if it’s after dinner.
