A composed board of cheese, cured meat, grapes and preserves

Boards that look like you meant it.

Two hundred ingredients, the reasons they go together, and exactly how much to buy for the people you actually invited.

In season now
Fig · Concord grape · Persimmon

Every calculator stops at a number. The hard part is what goes next to what.

Balance across soft, hard and blue. Cured against cooked. A sweet element placed so the salty one lands. Something safe beside something people are nervous about, so the nervous thing gets eaten.
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Where do you want to start?

Five ways in. Most people start with the board itself.
An overhead board of crackers, grapes, cheese and nuts
The builder

Get a board built for your night.

How many people, what the occasion is, and what nobody at the table can eat. You get a specific board back — named cheeses, exact weights, where each thing sits, and a shopping list in the order the shop is laid out.

Build my board →
Cheeses arranged on round wooden boards
The catalogue

See what you could put on it.

202 ingredients — every cheese, cured meat, fruit, nut, pickle and preserve worth knowing, with what each one tastes like, when it's actually in season, and what to buy when your shop doesn't have it.

Browse the catalogue →
Cheese board with honey and fruit
Pairings

Find things that taste good together.

Not a list of ingredients — a coherent selection, where everything on the board has a reason to be beside the thing next to it. Start from a pairing you like and let the rest of the board build itself around it.

See what goes with what →
An empty wooden board with a knife
Cutting & arranging

Learn how to cut it and lay it out.

Seven cuts, six board shapes, thirteen arrangements. The cut is doing more work than the arrangement — and everything sliced into the same tidy rectangle is the single most common reason a board reads as a supermarket tray.

Learn the method →
A long grazing table set outdoors for a crowd
Hosting

Feed a crowd off one long table.

Twelve people and up: grazing runners, how much a real crowd actually eats, how to lay out bands so nobody reaches across anyone, and the timeline that gets it all on the table at the right temperature.

Host a party →

Nearly every home board is served too cold.

Cheese out of the fridge ninety minutes before people arrive. It's the smallest change on this whole site and the one that improves the result most — and no calculator will tell you, because a calculator doesn't know when your party starts.

Build a board →