We had such a great time at Vintage Indiana last weekend!

A few of my great friends in Indy joined Adam and I for the festival.

It was a lot of fun to see the wineries that we know well like Mallow Run and Oliver Winery.

But, we also got to learn about places we had never heard of. I really fell in love with Huber Winery. I loved their Chambourcin and Adam and I split a bottle of their champagne while we took a break listening to the live music and caught up with friends. We will have to visit soon.

In addition to wine at the Huber tent, they also were selling cheese and cracker plates.

There are so many nights, especially in the summer, that Adam and I make a meal out of a cheese and meat board. We are out in the yard doing work until sunset and by that point we arn’t in the mood for a full dinner.

A cheese board is nice, light and there are so many different ways to make it up. However, cheese boards also have a reputation for being intimidating.

But, in reality, they are simple and a great appetizer that doesn’t require a lot of work for a dinner party.

The basic anatomy of a cheese plate is:
The Cheese
The Vehicle
The Sweet
The Salt

The Cheese:
Stick to about 1-2 ounces of cheese per person and only three to five cheese options because otherwise it will become overwhelming. Be sure to offer a variation of soft and hard cheeses. Make sure that all cheeses come to room temperature before serving.

The Vehicle:
Sliced up French Baguette and/or various crackers works great. Place them in a bowl or plate next to the cheese plate so not to crowd the plate.

The Sweet:
Honey, jams, or fruit. Figs are great with cheese. And, I love the tart taste of a green apple with sharp cheeses or dunked in soft cheeses like brie. I added fresh garden strawberries to the pictured cheese board because their sweetness is a perfect combo with the saltiness in prosciutto and cheeses like Parmesan.

The Salt:
Prosciutto is a favorite of ours, but hard salami’s work great. We also often use Summer Sausage because Adam will have it made from venison thanks to his fall hunting adventures. If you prefer to go the meatless route, nuts like almonds or cashews are perfect.

Don’t be intimidated. Have fun. Make it your own!

Use local cheeses, if you can. We love Fair Oak’s cheeses. Or visit a cheese shop and get the cheese monger’s opinion. Ask for samples. Many times, they are happy to offer a taste to make sure the flavors are what you are looking for.

Your next cheese board will be great at your next party. Or even just on a relaxing evening at home like this one was for us!