Up Your Board Game

THE BEST CHEESES FOR A NEXT-LEVEL CHARCUTERIE

A good charcuterie board is like a party on a platter: a littl salty, a little sweet, and always more fun when cheese is involved. But if your usual spread revolves around mild cheddar cubes and grocery store brie, it’s time for an upgrade. Creating a next-level board starts with better cheese — ones with bold character, surprising textures, and just enough funk to make your guests say, “What is that, and where can I get more?”

SAY CHEESE, TEXAS STYLE

Lone Star Cheesemakers Putting Texas on the Dairy Map

VELDHUIZEN CHEESE (DUBLIN)

This family-run farmstead creamery crafts raw-milk cheeses like Redneck Cheddar and Texas Gold, all aged in underground cheese caves for rich, complex flavor.

BRAZOS VALLEY CHEESE (WACO)

Known for aging their raw milk cheeses in hand-dug caves, Brazos Valley offers unique creations like Truffle Cheddar, Brie, and Eden — wrapped in fig leaves for a beautiful presentation and earthy taste.

MOZZARELLA COMPANY (DALLAS)

Founded by Paula Lambert in 1982, this award-winning, woman-led creamery produces Italian-style cheeses, including fresh mozzarella, ricotta, and flavorful aged wheels.

PURE LUCK FARM & DAIRY

(DRIPPING SPRINGS)

A Hill Country favorite, Pure Luck is beloved for its smooth, tangy goat cheeses — from traditional chèvre and herb logs to the luscious brie-style Del Cielo.

CHEESEMAKERS, INC.

(CLEVELAND)

A leading producer of Latin and European-style cheeses made with Texas milk. Favorites include Oaxaca, Cotija, and Queso Fresco, all perfect for everyday cooking or unique charcuterie flair.

RIVER WHEY CREAMERY

(SCHERTZ)

Known for their hard, European-style cheeses like Caldera and St. Clements (washed in beer), River Whey uses local milk to create big flavor in small batches.

Whether you’re building a snack spread for a girls’ night, impressing your in-laws, or just treating yourself on a Wednesday, here’s how to elevate your cheese selection from predictable to unforgettable.

A Bold Blue (But Not Too Funky)

Blue cheese can scare people of f — but a creamy, approachable option like a Cambozola or Roquefort offers the tang without overwhelming your board. Crumble it next to a drizzle of honey or a pile of candied pecans (Texas-grown, of course) and watch even the skeptics fall in love.

Something Aged and Nutty

A wedge of aged gouda brings deep, caramel like notes with those irresistible cheese crystals (a.k.a. tyrosine). It pairs perfectly with dried cherries or fig jam and makes a great foil for spicy cured meats. Sharp aged cheddar or manchego also bring the drama, especially when sliced into rustic shards.

A Soft-Ripened Beauty

Your board isn’t complete without a bloomy rind cheese — pillowy, creamy, and ready to melt on

your favorite cracker. A triple-cream Brillat Savarin, Saint André, or a Texas-made brie style cheese adds richness and spreadability.Bonus points if you top it with pepper jelly or fresh berries.

A Goat Cheese That’s Not Just a Log

Fresh chèvre is a classic, but why not reach for a tangy ash-ripened goat cheese, or one

rolled in herb so citrus zest? These add brightness and visual interest. Serve with sliced

pear or a drizzle of chili-infused honey for a gourmet moment.

A Wild Card

This is your chance to get creative. Maybe it’s a smoked cheddar with paprika, a wine-washed tomme, or even a funky washed-rind cheese (hello, Taleggio). Pick one cheese that gets people talking — and nibbling.

Round out your board with a mix of textures and flavors: fresh fruit, pickled veggies, grainy mustard, crusty bread, and a few thoughtfully chosen meats or plant-based alternatives. But let the cheese lead the way.