Saffron Silk Cheese Board

# What You'll Need:

→ 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, for additional silkiness)

→ 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

# How To Make It:

01 - On a large platter, use a spoon or offset spatula to swoosh the saffron whipped ricotta and honeyed mascarpone in flowing, puddle-like shapes.

02 - Place the cheeses in soft curves and ribbons, allowing their edges to overlap into the spreads for a silky visual effect.

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 - Serve immediately, ensuring cheeses and spreads are at room temperature for optimal texture.

# Expert Advice:

01 -

It looks like you spent hours in the kitchen when it actually takes 15 minutes flat.
No cooking required means you can focus on arranging beautiful layers while sipping something nice yourself.
The creamy spreads and smooth cheeses practically melt into each other, creating a texture experience that feels totally luxurious.

02 -

Room temperature is non-negotiable—cold cheese is dense and closed off, while warm cheese opens up and becomes almost alive on the palate.
If your brie tastes grainy or tight when you taste it, you've likely pulled it from the fridge too close to serving; give it an extra 15 minutes and taste again.

03 -