Saffron Silk Cheese Board (Printable)

Luxurious yellow-tinted cheeses and creamy spreads arranged in flowing patterns for elegant entertaining.

# Ingredient List:

→ Cheeses

01 - 5.3 oz triple cream brie, lightly tinted with saffron or turmeric
02 - 4.2 oz aged gouda, thinly sliced
03 - 3.5 oz fontina, room temperature, cut into ribbons
04 - 2.8 oz mimolette, shaved

→ Spreads & Creams

05 - 3.5 oz whipped ricotta blended with a pinch of saffron threads
06 - 2.8 oz honeyed mascarpone
07 - 2.1 oz lemon curd (optional)

→ Accompaniments

08 - 1 small baguette, thinly sliced
09 - 2.8 oz seed crackers
10 - ½ cup dried apricots, halved
11 - ¼ cup roasted, salted pistachios

# Steps:

01 - On a large platter, use a spoon or offset spatula to form flowing puddle-like shapes with the saffron whipped ricotta and honeyed mascarpone.
02 - Place cheeses in soft curves and ribbons, overlapping their edges into the spreads to achieve a silky appearance.
03 - Place lemon curd in a small bowl and gently swirl some onto the platter if desired.
04 - Scatter baguette slices, seed crackers, dried apricots, and pistachios around the cheeses and spreads.
05 - Present immediately, ensuring cheeses and spreads are at room temperature for optimal texture.

# Tips from the Pros:

01 -
  • It looks restaurant-worthy but takes just fifteen minutes, making you look far more skilled than you actually are.
  • Every element is served cold or at room temperature, so there's zero stress about timing or reheating.
  • The creamy spreads paired with aged cheeses and crisp crackers create this perfect back-and-forth of textures that keeps people coming back to the board.
02 -
  • Room temperature is non-negotiable: hard, cold cheese tastes like nothing, but the same cheese at room temperature blooms with flavor and has that creamy texture that makes you want to keep eating.
  • Saffron and turmeric tint the cheeses beautifully but use restraint—a pinch is elegant, too much becomes a flavor that overwhelms rather than whispers.
03 -
  • Warm your platter slightly under hot water and dry it thoroughly—a cool plate will firm up cheeses and spreads faster than you want.
  • Buy a block of brie and tint it yourself with a tiny pinch of ground saffron mixed into room-temperature butter, then gently fold it in—you'll get more even color than trying to tint after whipping.
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