Crescent Moon Stars Cheese Board (Print Version)

Elegant cheese and cracker arrangement featuring gouda stars, grapes, figs, almonds, and rosemary garnish.

# What You'll Need:

→ Cheeses

01 - 5.3 oz aged cheddar
02 - 3.5 oz creamy blue cheese
03 - 4.2 oz brie or camembert
04 - 2.8 oz gouda (for cutting stars)

→ Crackers & Bread

05 - 3.5 oz charcoal or black sesame crackers
06 - 3.5 oz pumpernickel bread, sliced
07 - 1.8 oz seeded flatbread

→ Fruit & Nuts

08 - 1 bunch black grapes
09 - Small handful dried figs, halved
10 - Small handful Marcona almonds

→ Garnish

11 - Fresh rosemary sprigs
12 - Honey or fig preserves (optional)

# How to Make It:

01 - Using a small star-shaped cutter, cut 8 to 12 stars from the gouda cheese and set aside.
02 - Arrange charcoal crackers and pumpernickel slices in a crescent shape along one side of a large serving board or platter.
03 - Position chunks or slices of aged cheddar, blue cheese, and brie inside the crescent, alternating colors and textures.
04 - Distribute the gouda stars on the opposite side of the board, creating a floating effect away from the crescent.
05 - Fill remaining spaces with black grapes, dried figs, and Marcona almonds to enhance color and flavor.
06 - Garnish with fresh rosemary sprigs and offer honey or fig preserves alongside, if desired.

# Expert Tips:

01 -
  • It looks like you spent hours preparing when you really only need twenty minutes, giving you back time to actually enjoy your guests.
  • There's something deeply satisfying about arranging beautiful food on a board and watching people's faces light up when they see it.
  • Every texture and flavor works together without fighting, from creamy to sharp to crispy, creating a journey with every bite.
02 -
  • Temperature matters more than you'd think. Bring all your cheeses to room temperature at least 30 minutes before serving. Cold cheese tastes muted and won't cut cleanly for your stars. Room temperature cheese tastes fuller and richer, and it's when it becomes truly generous.
  • Cut the Gouda stars within an hour of serving or they'll start to weep and stick. There's nothing technically wrong with this, but they lose their sharp definition and become puddles rather than stars. Timing is everything in beautiful food.
03 -
  • Always use a sharp knife for cheese and warm it under hot water, then dry it, between cuts. This prevents dragging and tearing, keeping your presentation pristine and making cutting feel effortless.
  • Let the board sit at room temperature for 15 minutes before guests arrive so everything tastes its absolute best. Cheese is meant to be enjoyed warm and open, not cold and tight.
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