25 Cheese Platter Ideas (Easy Cheese Boards for Any Party)

A cheese platter is a cheese board with no meat: three to five cheeses with crackers or bread, fresh or dried fruit, nuts and something sweet like honey or jam. Mix the textures (one soft, one firm and one hard or aged cheese), cut each one a different way and fill every gap, and a few blocks and wedges from the dairy case look like a party.

Below are 25 cheese platter ideas in five groups: easy cheese board ideas, cheese tray ideas for every crowd size (from 2 guests to 25, plus a cubed party tray and a classic cheese and cracker tray), cheese and fruit platters, platters by flavor and holiday cheese platters. Each one lists every food with an amount, the board size and how many it serves. For help choosing the cheeses themselves, see the best cheese for a charcuterie board.

Easy cheese platter ideas

1. 3-Cheese Platter

One soft, one firm and one hard cheese is the simplest cheese platter that still tastes varied: a whole brie, sharp cheddar and Manchego with grapes, almonds, fig jam and two kinds of crackers. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz brie (a small round), left whole
• 8 oz sharp cheddar (a block), sliced (about 16 slices)
• 5 oz Manchego (a wedge), cut into thin triangles (about 10 triangles)
• 1 1/2 lb red grapes, snipped into 4 small bunches
• 2 oz Marcona almonds
• 1/4 cup fig jam, in a small bowl
• 18 round crackers
• 16 water crackers

How to make it

1. Set the brie and the fig jam bowl at opposite corners of the board.
2. Slice the cheddar about 1/4 inch thick and shingle the slices in a long curved row through the middle.
3. Cut the Manchego into thin triangles and fan them in a row on the other side, rind facing out.
4. Tuck the grape bunches into the big gaps, line both kinds of crackers along the edges and fill the small spaces with almonds.

My recommended tip: Serve Manchego with quince paste (membrillo). It's the traditional Spanish pairing, and the sweet paste balances the salty, nutty cheese.

Where to get it

Marcona almonds (rounder, softer Spanish almonds) are usually near the specialty cheeses; regular roasted almonds work too.

2. 5-Cheese Platter

Five cheeses for a bigger group, each one a different style: a whole brie, crumbly aged white cheddar, red-wax gouda, a goat cheese log and one blue cheese, with pears, grapes, walnuts and honey. Serves 12.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz brie (a small round), left whole
• 8 oz aged white cheddar (a block), broken into rough chunks (about 12 chunks)
• 7 oz young gouda (a wedge with red wax): about 10 slices cut and the wax trimmed off them, the rest left as a small wedge
• 4 oz fresh goat cheese (a log), left whole
• 5 oz blue cheese (a wedge), left whole
• 2 pears, each cut into 12 slices and tossed with 1 tsp lemon juice
• 1 lb red grapes
• 1 lb green grapes
• 2 oz walnut halves
• 1/4 cup honey, in a small bowl
• 24 water crackers
• 12 seeded crackers

How to make it

1. Set the brie, goat cheese log, blue cheese wedge and honey bowl well apart on the board, with the blue cheese at one end so its strong flavor stays away from the mild cheeses.
2. Cut about 10 slices from the gouda, trim the red wax off them (it isn't meant to be eaten) and shingle them beside the rest of the wedge; break the cheddar into chunks and pile them in two spots.
3. Fan the pear slices next to the brie and the blue cheese, and tuck the red and green grapes into the large gaps.
4. Line the crackers along the edges in short rows and fill the last small gaps with walnuts.

3. Mild Cheese Platter for Picky Eaters

Four gentle cheeses for kids, picky eaters and anyone who skips strong cheese: mild cheddar, Havarti, Muenster and little fresh mozzarella balls, with green grapes, strawberries, apricot jam and buttery crackers. Serves 10.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz mild cheddar (a block), cubed (about 30 cubes)
• 8 oz Havarti (a block), sliced (about 16 slices)
• 8 oz Muenster (a block), sliced (about 16 slices)
• 8 oz cherry-size fresh mozzarella balls, drained, patted dry and set in a small bowl
• 1 lb green grapes
• 12 strawberries
• 1/4 cup apricot jam, split between 2 small bowls
• 14 round butter crackers
• 28 thin wheat crackers

How to make it

1. Set the mozzarella bowl and one jam bowl on one side of the board and the second jam bowl in the opposite corner.
2. Shingle the Havarti and Muenster slices in two rows side by side, so the orange-edged Muenster sits next to the pale Havarti.
3. Stack the cheddar cubes in two spots and add the grapes and strawberries in the big gaps.
4. Line both kinds of crackers along the edges in short rows.

Where to get it

Cherry-size fresh mozzarella balls come in tubs of water near the specialty cheeses or the deli.

4. Bread and Cheese Platter

No crackers at all: a whole Camembert, nutty Gruyère and sharp white cheddar with baguette slices, crusty sourdough and breadsticks, plus fig jam, whole-grain mustard and red grapes. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz Camembert (a round), left whole
• 6 oz Gruyère (a wedge), sliced (about 12 slices)
• 8 oz sharp white cheddar (a block), sliced (about 16 slices)
• 1/2 baguette, sliced (about 16 slices)
• 1/2 loaf crusty sourdough bread, sliced and each slice cut in half (about 8 pieces)
• 8 breadsticks
• 1/4 cup fig jam, in a small bowl
• 1/4 cup whole-grain mustard, in a small bowl
• 1 lb red grapes

How to make it

1. Set the Camembert and the jam and mustard bowls on the board, spread apart.
2. Shingle the Gruyère and cheddar slices in two rows between them.
3. Pile the baguette slices along one long side and the sourdough pieces along the other, and lay the breadsticks flat in a bundle at one end.
4. Fill the gaps with grape bunches.

Why it works: Nutty Gruyère picks up a sharp, tangy edge from a swipe of whole-grain mustard.

Where to get it

Camembert is near the brie in the specialty cheese case; a second small brie works the same way.

5. Cheese Platter with Dips

Three creamy cheese dips (pimento cheese, honey ricotta and garlic and herb cheese) in bowls, with sharp cheddar slices, pepper jack cubes, pita chips, crackers, celery and grapes for scooping. Serves 10.

What's on the board

• 1 board, about 12 x 18 inches
• 1 cup pimento cheese spread, in a small bowl
• 1 cup whole-milk ricotta stirred with 2 tbsp honey, in a small bowl
• 1 package (5.2 oz) garlic and herb soft cheese, in a small bowl
• 8 oz sharp cheddar (a block), sliced (about 16 slices)
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 14 pita chips
• 12 rectangle crackers
• 12 celery sticks
• 1 lb red grapes

How to make it

1. Stir the ricotta and honey together until smooth and spoon it into a small bowl.
2. Set the three dip bowls in a loose triangle on the board.
3. Shingle the cheddar slices in a row and stack the pepper jack cubes in two spots.
4. Line the pita chips and crackers beside the bowls, then tuck in the celery sticks and grapes.

Where to get it

Pimento cheese comes in tubs in the deli case or near the specialty cheeses, and garlic and herb soft cheese is with the specialty cheeses.

Cheese tray ideas for every crowd size

6. Cheese Platter for Two

A small, date-night cheese platter: a little log of fresh goat cheese and thin Manchego triangles with strawberries, red grapes, a few squares of dark chocolate, almonds and honey. Serves 2.

What's on the board

• 1 small round board, about 11 inches across
• 4 oz fresh goat cheese (a log), left whole
• 3 oz Manchego (a wedge), cut into thin triangles (about 6 triangles)
• 8 strawberries
• 6 oz red grapes
• 1 oz dark chocolate (4 small squares)
• 1 oz roasted almonds
• 2 tbsp honey, in a small bowl
• 12 water crackers

How to make it

1. Set the goat cheese log and the honey bowl near the middle of the board.
2. Fan the Manchego triangles in a short curve beside the goat cheese.
3. Add the strawberries and grapes on one side and the chocolate squares and almonds on the other.
4. Tuck the crackers along the edge in a short row.

7. Cheese Platter for 4

Three cheeses for a small get-together: crunchy aged gouda, sharp cheddar and creamy Havarti, with apple slices, black grapes, dried apricots, pistachios, round crackers and breadsticks. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 6 oz aged gouda (a wedge), broken into rough chunks (about 12 chunks)
• 4 oz sharp cheddar (half of an 8 oz block), sliced (about 8 slices)
• 4 oz Havarti (half of an 8 oz block), cubed (about 15 cubes)
• 1 apple, cut into 12 slices and tossed with 1 tsp lemon juice
• 8 oz black grapes
• 8 dried apricots
• 1 oz shelled pistachios
• 2 tbsp apricot jam, in a small bowl
• 16 round crackers
• 4 breadsticks

How to make it

1. Break the aged gouda into rough chunks with the tip of a small knife.
2. Set the jam bowl down, then give each cheese its own spot: gouda chunks in a pile, cheddar slices shingled in a row and Havarti cubes in a stack.
3. Fan the apple slices beside the cheddar and add the grapes and apricots.
4. Lay the breadsticks flat along one edge, line the round crackers along another and scatter the pistachios in the gaps.

8. Cheese Platter for 10

Four crowd-pleasing cheeses, one of each kind: a whole brie, a smoked gouda round, sharp cheddar slices and pepper jack cubes, with red and green grapes, strawberries, cashews, pepper jelly and two kinds of crackers. Serves 10.

What's on the board

• 1 extra-large board, about 16 x 24 inches
• 8 oz brie (a small round), left whole
• 7 oz smoked gouda (a small round), left whole
• 8 oz sharp cheddar (a block), sliced (about 16 slices)
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 1 lb red grapes
• 1 lb green grapes
• 12 strawberries
• 2 oz cashews
• 1/4 cup pepper jelly, in a small bowl
• 36 round crackers
• 14 rectangle crackers

How to make it

1. Set the brie, the smoked gouda and the pepper jelly bowl in a loose triangle on the board.
2. Shingle the cheddar slices in a long curved row and stack the pepper jack cubes in two spots.
3. Fill the big gaps with the red and green grape bunches and the strawberries.
4. Line both kinds of crackers along the edges and tuck the cashews into the small spaces.

9. Cheese Platter for 25

A big party platter built from grocery-store cheeses: two whole bries, sharp cheddar two ways, pepper jack, Colby Jack, a red-wax gouda and one blue cheese for the bold eaters, with plenty of grapes, strawberries, almonds, fig jam, honey and crackers. Serves 25.

What's on the board

• 1 extra-large board, about 20 x 30 inches
• 2 brie rounds (8 oz each), left whole
• 16 oz sharp cheddar (two 8 oz blocks): one sliced (about 16 slices), one cubed (about 30 cubes)
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 8 oz Colby Jack (a block), sliced (about 16 slices)
• 7 oz young gouda (a wedge with red wax): about 10 slices cut and the wax trimmed off them, the rest left as a small wedge
• 5 oz blue cheese (a wedge), left whole
• 3 lb red grapes
• 2 lb green grapes
• 1 lb strawberries (about 16)
• 4 oz roasted almonds
• 1/2 cup fig jam, in a small bowl
• 1/2 cup honey, split between 2 small bowls
• 60 round crackers (about 36 on the board, the rest for refills)
• 40 water crackers (about 28 on the board, the rest for refills)

How to make it

1. Set the two brie rounds diagonally, then add the gouda, the blue cheese and the three bowls, spread around the board.
2. Shingle the cheddar and Colby Jack slices in long rows and stack the cheddar and pepper jack cubes in four spots.
3. Fill the big gaps with the grape bunches and strawberries, tuck the almonds into the small spaces and line the crackers along the edges in long rows.
4. For a long party, set out about half the cheese and crackers and keep the rest covered in the fridge to refill the board, since perishable food shouldn't sit out more than 2 hours.

10. Cubed Cheese Party Tray

The classic party cheese tray: five cheeses cut into bite-size cubes and set in pie-shaped sections around a bowl of honey mustard and a pile of grapes, with a ring of crackers. Serves 16.

What's on the board

• 1 large round board, about 16 inches across
• 8 oz sharp cheddar (a block), cubed (about 30 cubes)
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 8 oz Colby Jack (a block), cubed (about 30 cubes)
• 8 oz Swiss cheese (a block), cubed (about 30 cubes)
• 8 oz Monterey Jack (a block), cubed (about 30 cubes)
• 1 1/2 lb red grapes
• 1/3 cup honey mustard, in a small bowl
• 48 round crackers

How to make it

1. Cut each block into cubes of about 3/4 inch.
2. Set the honey mustard bowl in the center of the round board and pile the grapes around it.
3. Arrange the cubes in five pie-shaped sections around the grapes, alternating the colors so the orange cheddar and marbled Colby Jack sit between the pale cheeses.
4. Line the crackers in a ring around the rim.

11. Round Cheese and Cracker Tray

The cheese and cracker tray from every office party and family get-together, made at home: four sliced cheeses fanned in sections around a pile of green grapes, with three kinds of crackers between them. Serves 12.

What's on the board

• 1 large round platter, about 16 inches across
• 6 oz sliced provolone (about 8 slices), folded in half
• 5 oz sliced Swiss cheese (about 6 slices), folded into quarters
• 8 oz sharp cheddar (a block), sliced (about 16 slices)
• 8 oz Muenster (a block), sliced (about 16 slices)
• 1 lb green grapes
• 24 round crackers
• 24 rectangle crackers
• 20 whole wheat square crackers

How to make it

1. Pile the grapes in the center of the platter.
2. Fold the provolone slices in half and the Swiss slices into quarters.
3. Fan each cheese in its own section around the grapes, like spokes on a wheel, alternating pale and orange cheeses.
4. Tuck a short row of crackers between the sections and around the rim, mixing the three kinds.

Cheese and fruit platter ideas

12. Cheese and Fruit Platter

Fruit and cheese laid out in diagonal stripes across the board: four cheeses (sharp white cheddar, Havarti, red-wax gouda and goat cheese) between rows of strawberries, grapes, kiwi and berries. Serves 10.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz sharp white cheddar (a block), sliced (about 16 slices)
• 8 oz Havarti (a block), cubed (about 30 cubes)
• 7 oz young gouda (a wedge with red wax): about 10 slices cut and the wax trimmed off them, the rest left as a small wedge
• 8 oz fresh goat cheese (two 4 oz logs), left whole
• 8 strawberries
• 1 lb red grapes
• 1 lb green grapes
• 2 kiwis, peeled and sliced (about 12 rounds)
• 6 oz blueberries
• 6 oz blackberries
• 1/4 cup honey, split between 2 small bowls
• 20 round crackers

How to make it

1. Set the two goat cheese logs in two opposite corners and the two honey bowls in the other two corners.
2. Lay the cheeses in diagonal stripes across the board: cheddar slices in one stripe, Havarti cubes in another, and the gouda slices with the small wedge in a third.
3. Fill the stripes between them with fruit, one fruit per stripe: strawberries, red grapes, kiwi, green grapes, then the blueberries and blackberries.
4. Tuck the crackers along the two open edges.

In season: Strawberries and berries are at their best in late spring and summer, but all of this fruit is sold year-round.

13. Fig and Cheese Platter

Figs three ways (fresh fig halves, dried figs and fig jam) with brie, goat cheese and Manchego, three cheeses that all pair well with figs, plus walnuts, grapes, crostini and crackers. Serves 6.

What's on the board

• 1 oval board, about 12 x 18 inches
• 8 oz brie (a small round), left whole
• 4 oz fresh goat cheese (a log), left whole
• 5 oz Manchego (a wedge), cut into thin triangles (about 10 triangles)
• 6 fresh figs, halved (12 halves)
• 8 dried figs
• 1/4 cup fig jam, in a small bowl
• 12 oz red grapes
• 2 oz walnut halves
• 12 store-bought crostini toasts
• 16 water crackers

How to make it

1. Set the brie, the goat cheese and the fig jam bowl on the board in a loose triangle.
2. Fan the Manchego triangles in a curved row and set the fresh fig halves cut side up around the brie.
3. Tuck the dried figs and grapes into the larger gaps.
4. Line the crostini and crackers along the edges and fill the small spaces with walnuts.

Where to get it

Store-bought crostini toasts are in the cracker aisle or the bakery; fig jam is with the jams or near the specialty cheeses.

In season: Fresh figs are in stores mostly in summer and fall; the rest of the year, use 12 dried figs in place of the fresh ones.

14. Cheese and Grape Platter

Three colors of grapes and three cheeses: red, green and black grapes in big bunches between sharp white cheddar, two small smoked gouda rounds and Colby Jack, with pecans and honey. Serves 8.

What's on the board

• 1 long board, about 10 x 24 inches
• 8 oz sharp white cheddar (a block), sliced (about 16 slices)
• 2 small smoked gouda rounds (7 oz each), left whole
• 8 oz Colby Jack (a block), cubed (about 30 cubes)
• 1 lb red grapes
• 1 lb green grapes
• 1 lb black grapes
• 2 oz pecan halves
• 1/4 cup honey, split between 2 small bowls
• 20 round crackers

How to make it

1. Snip each kind of grape into 3 small bunches.
2. Set a smoked gouda round and a honey bowl at each end of the long board.
3. Shingle the cheddar slices in a row and stack the Colby Jack cubes in two spots, then fill the spaces between them with the grape bunches, alternating the colors.
4. Line the crackers along the edges and tuck the pecans into the gaps.

15. Cheese and Dried Fruit Platter

Aged gouda, sharp white cheddar and a wedge of blue cheese with dried apricots, Medjool dates, dried figs, dried cranberries, two kinds of nuts and honey. Everything but the cheese comes from the pantry. Serves 8.

What's on the board

• 1 board, about 12 x 16 inches
• 7 oz aged gouda (a wedge), broken into rough chunks (about 14 chunks)
• 8 oz sharp white cheddar (a block), sliced (about 16 slices)
• 5 oz blue cheese (a wedge), left whole
• 12 dried apricots
• 12 Medjool dates
• 8 dried figs
• 2 oz dried cranberries, in a small bowl
• 2 oz roasted almonds
• 2 oz walnut halves
• 1/4 cup honey, in a small bowl
• 20 fruit-and-nut crisps
• 18 water crackers

How to make it

1. Set the blue cheese wedge, the cranberry bowl and the honey bowl apart on the board.
2. Break the aged gouda into rough chunks and pile them in two spots; shingle the cheddar slices in a row.
3. Group the apricots, dates and dried figs in small piles between the cheeses.
4. Line the crisps and crackers along the edges and fill the gaps with almonds and walnuts.

16. Cheese and Chocolate Platter

Three cheeses, each set beside a chocolate or fruit: blue cheese with dark chocolate, aged gouda with milk chocolate and a whole brie with strawberries, plus dried cherries, pretzels and crackers for a sweet and salty finish. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz brie (a small round), left whole
• 5 oz blue cheese (a wedge), left whole
• 7 oz aged gouda (a wedge), broken into rough chunks (about 12 chunks)
• 3 1/2 oz dark chocolate (1 bar), broken into about 12 pieces
• 3 1/2 oz milk chocolate (1 bar), broken into about 10 pieces
• 12 strawberries
• 2 oz dried cherries
• 14 mini pretzel twists
• 24 water crackers

How to make it

1. Set the brie, the blue cheese wedge and the gouda chunks in three separate spots.
2. Pile the dark chocolate pieces next to the blue cheese and the milk chocolate next to the gouda.
3. Set the strawberries beside the brie and scatter the dried cherries between the groups.
4. Line the pretzels and crackers along the edges.

Cheese board ideas by flavor

17. Sharp Cheddar Lover's Platter

Three cheddars, three cuts: extra-sharp white cheddar slices, sharp orange cheddar cubes and crumbly chunks of cheddar aged two years or more, with apples, mango chutney, walnuts and oat crackers, all classic cheddar partners. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz extra-sharp white cheddar (a block), sliced (about 16 slices)
• 8 oz sharp orange cheddar (a block), cut into 16 large cubes
• 7 oz cheddar aged 2 years or more (a block), broken into rough chunks (about 14 chunks)
• 2 crisp apples, each cut into 8 slices and tossed with 1 tsp lemon juice
• 1/3 cup mango chutney, in a small bowl
• 2 oz walnut halves
• 12 oat crackers
• 18 round butter crackers

How to make it

1. Break the aged cheddar into rough chunks with the tip of a small knife so its crumbly texture shows.
2. Set the chutney bowl down, then shingle the white cheddar slices in a row, stack the orange cubes in two spots and pile the aged chunks beside them.
3. Fan the apple slices in two rows between the cheeses.
4. Line both kinds of crackers along the edges and fill the gaps with walnuts.

Where to get it

Look for cheddar labeled aged 2 years or more near the specialty cheeses; mango chutney is in the international aisle or near the jams.

18. Blue Cheese Platter

For blue cheese fans: three blues, from soft and spoonable gorgonzola to a crumbly blue wedge and Stilton, with black grapes, dates, apple slices, candied pecans and honey to balance the salt. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 5 oz creamy gorgonzola (gorgonzola dolce), in a small dish
• 5 oz crumbly blue cheese (a wedge), with a few slices cut from it
• 6 oz Stilton (a wedge), left whole
• 1 lb black grapes
• 6 Medjool dates
• 1 crisp apple, cut into 12 slices and tossed with 1 tsp lemon juice
• 2 oz candied pecans
• 1/4 cup honey, in a small bowl
• 12 fruit-and-nut crisps
• 12 water crackers

How to make it

1. Set the gorgonzola dish, the honey bowl and the two blue cheese wedges well apart on the board.
2. Fan the apple slices beside the Stilton and pile the grapes in the big gaps.
3. Tuck the dates and candied pecans in small groups between the cheeses.
4. Line the crisps and crackers along the edges.

Where to get it

Gorgonzola dolce (the soft, creamy kind) and Stilton are in the specialty cheese case; stock varies, so any two blue cheeses work.

19. Soft Cheese Platter

All soft, spreadable cheeses: a whole brie, a goat cheese log and a ball of burrata in olive oil, with strawberries, blackberries, apricot jam, pistachios and plenty of baguette and crackers for spreading. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz brie (a small round), left whole
• 4 oz fresh goat cheese (a log), left whole
• 8 oz burrata (1 ball), in a shallow bowl
• 1 tbsp olive oil, for the burrata
• 12 strawberries
• 6 oz blackberries
• 1/4 cup apricot jam, in a small bowl
• 1 oz pistachios, some shelled and some in the shell
• 1 baguette, sliced (about 24 slices)
• 12 water crackers

How to make it

1. Take the cheese out of the fridge about 30 minutes to an hour before serving so its flavor comes through, and count that time toward the 2-hour limit for leaving food out.
2. Set the burrata bowl, the brie, the goat cheese log and the jam bowl around the board, and drizzle the olive oil over the burrata.
3. Pile the baguette slices along one side and line the crackers along the other.
4. Fill the gaps with strawberries, blackberries and pistachios.

Where to get it

Burrata is in tubs near the fresh mozzarella in the specialty cheese case.

20. Hard and Aged Cheese Platter with Honeycomb

Firm, nutty, crunchy cheeses (Parmesan, aged gouda and aged Manchego) broken into rough chunks around a piece of honeycomb, with red grapes, apricots, Marcona almonds, seeded crackers and breadsticks. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 6 oz Parmesan (a wedge), broken into rough chunks (about 16 chunks)
• 6 oz aged gouda (a wedge): a small piece left whole and the rest broken into rough chunks (about 6 chunks)
• 5 oz aged Manchego (a wedge), cut into thin triangles (about 14 triangles)
• 4 oz honeycomb (one piece), in a small shallow dish
• 8 oz red grapes
• 10 dried apricots
• 2 oz Marcona almonds
• 12 seeded crackers
• 5 breadsticks

How to make it

1. Break the Parmesan and most of the aged gouda into rough chunks with the tip of a small knife.
2. Set the honeycomb dish in the middle of the board and pile the cheese chunks around it in separate groups.
3. Fan the Manchego triangles in a row and add the grapes and apricots.
4. Lay the breadsticks flat along one edge, line the crackers along another and fill the gaps with almonds.

My recommendation: Break aged Parmigiano Reggiano into chunks and serve it with a drizzle of honey or a few drops of good aged balsamic vinegar.

Where to get it

Honeycomb is sold in small boxes or jars near the honey or the specialty cheeses; stock varies, so a small bowl of honey works too.

21. Spicy Cheese Platter

A little heat with cool, sweet things beside it: pepper jack, habanero cheddar and mild Monterey Jack with hot honey, peach jam, strawberries and green apple slices. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz pepper jack (a block), sliced (about 16 slices)
• 4 oz habanero cheddar (half of an 8 oz block), cubed (about 10 cubes)
• 8 oz Monterey Jack (a block), sliced (about 16 slices)
• 1/4 cup hot honey, in a small bowl
• 1/4 cup peach jam, in a small bowl
• 10 strawberries
• 1 green apple, cut into 12 slices and tossed with 1 tsp lemon juice
• 2 oz roasted almonds
• 20 round crackers
• 30 rectangle crackers

How to make it

1. Set the hot honey and peach jam bowls at opposite ends of the board.
2. Shingle the pepper jack and Monterey Jack slices in rows side by side, so the mild cheese sits next to the spicy one.
3. Line up the habanero cheddar cubes in two short rows and fan the apple slices beside them.
4. Add the strawberries, line the crackers along the edges and fill the gaps with almonds.

Why it works: Sweet peach jam eases pepper jack's kick, and crisp green apple gives a cool, tart reset.

Where to get it

Habanero cheddar is near the specialty cheeses or at the deli; if you can't find it, use a second pepper jack.

Holiday and party cheese platter ideas

22. Christmas Cheese Platter

Red and green from the food itself: a red-wax gouda, white cheddar studded with cranberries, a whole brie and white cheddar cubes with green and red grapes, pomegranate seeds, pistachios and pepper jelly. Serves 10.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz brie (a small round), left whole
• 7 oz young gouda (a wedge with red wax): about 10 slices cut and the wax trimmed off them, the rest left as a small wedge
• 6 oz white cheddar with cranberries (a wedge), sliced (about 12 slices)
• 8 oz sharp white cheddar (a block), cubed (about 30 cubes)
• 1 lb green grapes
• 1 lb red grapes
• Seeds from 1 pomegranate, in a small bowl
• 2 oz shelled pistachios
• 1/4 cup pepper jelly, in a small bowl
• 24 round crackers
• 12 rosemary crackers

How to make it

1. Set the brie, the gouda wedge and the pomegranate and pepper jelly bowls on the board, spread apart.
2. Shingle the cranberry cheddar slices and the gouda slices in rows and stack the white cheddar cubes in two spots.
3. Fill the big gaps with the green and red grape bunches, alternating the colors around the board.
4. Line the crackers along the edges and scatter the pistachios in the small gaps.
5. Build everything except the crackers up to 3 hours ahead, cover and refrigerate.

Where to get it

White cheddar with cranberries (sometimes sold as Wensleydale with cranberries) shows up near the specialty cheeses around the holidays, but stock varies; a second white cheddar with a few dried cranberries beside it works too.

In season: Pomegranates are in season from about October through January.

23. Thanksgiving Cheese Platter

An autumn cheese platter for the appetizer table: a smoked gouda round, sharp orange cheddar, Colby Jack and goat cheese with apples, pears, red grapes, dried cranberries, pecans and apple butter. Serves 10.

What's on the board

• 1 large board, about 14 x 20 inches
• 7 oz smoked gouda (a small round), left whole
• 8 oz sharp orange cheddar (a block), sliced (about 16 slices)
• 8 oz Colby Jack (a block), cubed (about 30 cubes)
• 8 oz fresh goat cheese (two 4 oz logs), left whole
• 2 crisp apples, each cut into 8 slices and tossed with 1 tsp lemon juice
• 1 pear, cut into 12 slices and tossed with 1 tsp lemon juice
• 1 lb red grapes
• 2 oz dried cranberries
• 2 oz pecan halves
• 1/4 cup apple butter, in a small bowl
• 12 round crackers
• 18 round wheat crackers

How to make it

1. Set the smoked gouda, the two goat cheese logs and the apple butter bowl apart on the board.
2. Shingle the cheddar slices in a curved row and stack the Colby Jack cubes in three spots.
3. Fan the apple and pear slices in rows between the cheeses and add the grapes.
4. Line the crackers along the edges and fill the gaps with cranberries and pecans.

In season: Apples and pears are at their best in the fall, right in time for Thanksgiving.

24. Kids' Cheese Platter

Mild, easy cheeses in kid-size pieces: string cheese, cheddar cubes, Colby Jack squares and little red-wax snack cheeses to unwrap, with grapes, strawberries, apples, pretzels, crackers and jam. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 5 mozzarella string cheese sticks, each cut into 3 pieces (15 pieces)
• 4 oz mild cheddar (half of an 8 oz block), cubed (about 15 cubes)
• 3 oz sliced Colby Jack (about 4 slices), each cut into 4 squares (16 squares)
• 6 mini snack cheeses in red wax
• 1 lb green grapes
• 10 strawberries
• 1 apple, cut into 12 slices and tossed with 1 tsp lemon juice
• 20 mini pretzel twists
• 18 round butter crackers
• 1/4 cup strawberry jam, in a small bowl

How to make it

1. Cut the string cheese into thirds and each Colby Jack slice into 4 squares.
2. For toddlers, cut the grapes lengthwise into quarters.
3. Lay the cheeses in neat rows by type, with the red-wax snack cheeses in a little group.
4. Fill in with the fruit, pretzels and crackers, and set the jam bowl at one end for dipping.

25. Cheese Platter for Wine Night

An easy mix of firm, nutty and creamy cheeses to set out with drinks: Manchego, Gruyère and a whole brie with red grapes, green olives, almonds, fig jam, a little dark chocolate and baguette. Keep the drinks off the board, with a sparkling water or grape juice option too. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz brie (a small round), left whole
• 5 oz Manchego (a wedge), cut into thin triangles (about 10 triangles)
• 6 oz Gruyère (a wedge), sliced (about 16 slices)
• 12 oz red grapes
• 12 green olives, in a small bowl
• 2 oz roasted almonds
• 1 1/2 oz dark chocolate (6 small squares)
• 1/4 cup fig jam, in a small bowl
• 1/2 baguette, sliced (about 12 slices)
• 18 water crackers

How to make it

1. Set the brie and the olive and fig jam bowls on the board.
2. Fan the Manchego triangles and the Gruyère slices in two rows.
3. Pile the baguette slices along one edge and line the crackers along another.
4. Fill the gaps with grapes, almonds and chocolate squares, and keep the wine, sparkling water or juice on the side, off the board.

Want cheeses for a specific wine? See our wine and cheese board ideas.

How to make a cheese platter

1. Pick 3 to 5 cheeses. Mix one soft (brie or goat cheese), one firm (cheddar or gouda) and one hard or aged (Manchego or Parmesan), and keep it to one bold cheese, like blue, at most.
2. Plan the amount. About 2 to 3 ounces of cheese per guest is plenty for an appetizer platter with no meat (see the table below).
3. Cut each cheese a different way. Leave rounds and logs whole, slice one block, cube another and break hard cheeses into rough chunks, so the platter looks varied even with only three cheeses.
4. Place the cheeses and bowls first. Spread them apart, then add fruit in the big gaps, crackers along the edges and nuts in the small spaces until almost no board shows.
5. Serve it at the right time. Take the cheese out of the fridge about 30 minutes to an hour before serving so its flavor comes through, and count that time toward the 2-hour limit for leaving food out.

For which cheeses to buy and how to cut each one, see the best cheese for a charcuterie board. For crackers, see the best crackers for a charcuterie board.

How much cheese per person for a cheese platter

For a cheese platter with no meat, plan on about 2 to 3 ounces of cheese per guest as an appetizer, and about 5 to 6 ounces per guest if the platter is the meal. On a board that also has cured meat, 1 to 2 ounces of cheese per person is enough (see how much charcuterie per person).

Guests	Kinds of cheese	Cheese for an appetizer	Cheese for a meal
2	2 to 3	4 to 6 oz	10 to 12 oz
4	3	8 to 12 oz	1 1/4 to 1 1/2 lb
8	3 to 4	1 to 1 1/2 lb	2 1/2 to 3 lb
12	4 to 5	1 1/2 to 2 1/4 lb	3 3/4 to 4 1/2 lb
25	5 to 6	3 1/4 to 4 3/4 lb	7 3/4 to 9 1/2 lb

These are planning guidelines, not a rule. Round up for a big crowd, and keep a spare box of crackers nearby to refill the platter.

Seasonal swaps

Change the fruit as the year goes: strawberries in spring, plums or berries in summer, apples sliced at the last minute in fall, and pomegranate seeds with pears in winter.

Cheese platter FAQ

What goes on a cheese platter?

Three to five cheeses with different textures, something to eat them on (crackers, baguette slices or breadsticks), fresh or dried fruit, nuts and something sweet like honey or jam. Olives or pickles add a salty, tangy bite. For help choosing the cheeses, see our guide to the best cheese for a charcuterie board.

How much cheese per person for a cheese platter?

Plan on about 2 to 3 ounces of cheese per guest when the cheese platter is an appetizer, and about 5 to 6 ounces when it is the meal. If the board also has cured meat, 1 to 2 ounces of cheese per person is enough.

How many cheeses should be on a cheese platter?

Three to five is the usual range: three for a small group and four or five for a party. Pick one soft, one firm and one hard or aged cheese, then add a mild crowd-pleaser or one bold cheese like blue. For a big crowd, buy more of each cheese rather than more kinds.

How far ahead can I make a cheese platter, and how long can it sit out?

Build everything except the crackers up to 3 hours ahead, cover and refrigerate. No more than 2 hours at room temperature, or 1 hour when it is above 90°F, which is the USDA FSIS rule for perishable food. After that, throw out soft and fresh cheeses and dips; hard cheeses like cheddar and Parmesan can be wrapped and put back in the fridge.

What is the difference between a cheese platter and a charcuterie board?

Charcuterie means cured meats like salami and prosciutto, and a charcuterie board today usually has both meat and cheese. A cheese platter (or cheese board) leaves the meat off and lets the cheese lead, with crackers, bread, fruit, nuts and honey around it. Serving vegetarians? Our vegetarian charcuterie board ideas cover what to look for on cheese labels.

What crackers go on a cheese platter?

Pick two or three kinds: a plain one like water crackers for soft cheeses, a buttery or hearty one for cheddar and gouda, and a seeded or fruit-and-nut cracker for aged and blue cheeses. See the best crackers for a charcuterie board for more pairings.

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