Monochrome Gray Stone Cheese (Printable)

A sophisticated platter of ash-rinded cheeses and slate-hued breads with dark fruit accents on stone.

# What You’ll Need:

→ Cheeses

01 - 5.3 oz Morbier or other ash-rinded semi-soft cheese
02 - 4.2 oz Humboldt Fog or similar ash-ripened goat cheese
03 - 3.5 oz Valdeon blue cheese or any blue cheese with gray veining

→ Breads & Crackers

04 - 8 to 10 slate-colored charcoal crackers
05 - 6 to 8 slices dark rye or pumpernickel bread

→ Fruits & Accents

06 - 1 small bunch black grapes or dark plums, sliced
07 - 1 small handful blackberries or blueberries
08 - 2 tablespoons black olive tapenade

→ Garnishes

09 - Edible charcoal salt, for sprinkling
10 - Fresh sprigs of rosemary or thyme (optional)

# Directions:

01 - Place a large, clean dark stone board or slate platter on a stable work surface.
02 - Slice the ash-rinded and blue cheeses as preferred, arranging them in separate sections with attractive spacing across the board.
03 - Fan out the charcoal crackers and stack pumpernickel or dark rye bread slices around the cheeses, creating visual balance.
04 - Distribute clusters of black grapes or sliced plums, along with blackberries or blueberries, filling gaps to introduce subtle sweetness.
05 - Spoon black olive tapenade into a small dark bowl or place directly onto the board for easy access.
06 - Lightly sprinkle edible charcoal salt over the cheeses for enhanced flavor and depth.
07 - Add fresh sprigs of rosemary or thyme to provide herbal contrast, if desired.
08 - Present immediately alongside cheese knives and small plates for serving guests.

# Expert Tips:

01 -
  • It's a conversation starter—guests always ask how you made something look this elegant and intentional
  • Zero cooking required means you can spend your energy on the artistry instead of the stress
  • The monochrome palette makes even ordinary cheeses feel like they belong in a gallery
  • It photographs beautifully, which means your dinner is Instagram-ready without trying
02 -
  • Cheese always tastes better at room temperature—pull everything out at least 30 minutes before serving so the flavors can sing
  • The monochrome aesthetic only works if you stay committed to it; even one bright color throws off the entire mood, so resist adding red apples or orange cheddar
  • Slice soft cheeses like the Humboldt Fog right before serving, or they'll dry out and lose that perfect texture
  • Edible charcoal salt is the detail that makes people think you're a cheese-board genius, but use it sparingly—a little goes a long way
03 -
  • Use a warm knife dipped in hot water to slice soft cheeses cleanly—it changes everything about how they look on the board
  • Buy your charcoal crackers and edible salt a few days ahead so you're not stressed sourcing them at the last minute
  • If you want to prep ahead, arrange everything except the berries and tapenade the morning of serving, then add those final elements just before guests arrive
Go Back