Artisan Cheeses Recipe

Bring to temperature

Remove all cheeses from refrigeration 30–45 minutes before serving. Allowing them to come to near room temperature lets flavors and textures open up.

Prepare Humboldt Fog

Place the Humboldt Fog log on the board whole or cut into 6–8 slices or wedges for easy serving. Keep its characteristic ash line intact when possible for presentation.

Prepare Marin Petite

Place the Marin Petite round whole or cut into 6 wedges. If the center is very soft, serve with a small cheese knife so guests can spread it on crackers.

Finish Thomasville Tomme with jerk spice

Pat the Thomasville Tomme dry with a paper towel. In a small bowl, mix the jerk spice and neutral oil to make a loose paste. Using your hands or a small spoon, gently press the paste onto the top and sides of the Tomme to lightly coat (about 1 tablespoon total). Place the coated Tomme on the board or on a small dish. The oil helps the spices adhere and releases aromatic notes.

Toast coconut (if not toasted)

Preheat a small dry skillet over medium heat. Add the shredded coconut and toast, stirring constantly, until golden and fragrant, about 2–4 minutes. Transfer to a plate to cool so it doesn't continue browning in the hot pan.

Prepare dried mango

If dried mango pieces are large, slice or tear them into bite-sized strips. Arrange them in small piles around the cheeses for color and chew.

Arrange nuts and crackers

Place toasted nuts in a small bowl or pile them beside the cheeses. Fan crackers or sliced baguette around the board, leaving space between cheeses for easy access.

Honey and pepper

Pour honey into a small ramekin or drizzle a little on the board near the Humboldt Fog and Marin Petite. Place the black pepper in a small dish or lightly grind over the Thomasville Tomme for finishing.

Garnish with cilantro

Pick small sprigs of cilantro and tuck them around cheeses and mango for a bright, herbal note. Use leaves sparingly — they should accent, not overwhelm.

Select a wooden board or large platter. Position the three cheeses spaced apart to allow room for knives and accompaniments: Humboldt Fog, Marin Petite, and the jerk-spiced Thomasville Tomme.

Arrange the toasted coconut near the Humboldt Fog (the coconut pairs well with tangy goat flavors) and the dried mango near the Tomme and Marin Petite to balance creaminess with fruit sweetness.

Place crackers or baguette slices in groups around the board, keeping them separate from moist cheeses to prevent sogginess. Put honey, nuts, and any extra condiments in small bowls and set them on the board.

Sprinkle a light grind of black pepper over the jerk-spiced Tomme and garnish with a few cilantro leaves on and around it. Add a few more cilantro sprigs near the Humboldt Fog for a fresh aroma.

Provide a separate knife for each cheese (soft spreader for Marin Petite and Humboldt Fog; small firm knife for the Tomme). Label cheeses if desired so guests know what they are tasting.

Serve within 1 hour of assembling so cheeses remain at ideal texture. Leftovers: wrap cheeses in wax or parchment, then a loose layer of plastic and refrigerate; bring back to room temperature before serving again.