The Big Cheese: Marissa Mullen

Best-selling author, the creator of the Cheese By Numbers method, the founder of That Cheese Plate, including two how-to cookbooks and a global community for cheese plate inspiration and recipes, and a guest speaker at the Art of Cheese Festival, Marissa Mullen shares how to create the cheese board of your dreams.

What cheeses do you add to a cheese board?

I serve a variety of cheeses with different textures, flavors or intensities. It’s nice to offer a range of options for guests to enjoy. For example, I include a soft cheese like brie, a hard cheese like parmesan and a semisoft cheese like young gouda. Flavors can cover intensities from mild havarti to sharp aged cheddar and a robust blue.

What styling tricks elevate a cheese board?

Make it easy on guests by cutting hard cheeses ahead of time. I love making “rustic crumbles” from my aged cheddar; it’s a more interesting take on cheese cubes.

Charcuterie can be difficult to handle out of the package; I fold meat slices so guests can freely graze. Or make a curvy line of salami down the center of the plate, which I coined the “salami river.”

I like to serve crackers alongside a cheese plate, but to get guests started, I create a few “cracker stacks.” To do this, I stack crackers and place them on the board vertically. It creates texture and provides a vehicle for the cheese.

Ideas for attention-grabbing accompaniments?

I garnish with edible flowers and fresh herbs to add texture. Add funky elements to your plate during the holidays, like a mini gourd for Halloween, or use a cookie cutter to cut cheeses into hearts for Valentine’s Day!

What are some of your favorite bites?

I’m a fan of sweet and salty pairings; cheddar paired with salami and fig jam is a favorite. I also love spreading creamy brie on a baguette and adding sweet blueberry jam. Another favorite is super sharp cheddar paired with grainy mustard—for extra kick, I add half-sour pickles. It’s the perfect tangy bite.