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5 Perfect Summer Cheese Boards


Corn, tomatoes, and peaches oh my! These are probably the first things that pop into your head when you think of Summer produce. But the days are getting shorter, before you know it we’ll be watching the leaves change while sipping on pumpkin spice lattes, so you better hurry to the farmers market and grab those tomatoes while you can. At culture we think the best way to enjoy these long evenings is over a cheese board with friends and family, so we rounded up some of our favorite boards that celebrate the bounty of summer.

You Say Tomato

“When we taste tomatoes, we taste summer,” say Marnie and Lydia Clarke. “Cheese complements tomatoes because it curbs and rounds out the acidity,” Lydia says. “Tangy cheese gets your taste buds salivating, and a juicy ripe tomato comes in and quenches them.”

The Peach Plate

Ripe peaches are the stuff of daydreams, but their splendid sweetness is as fleeting as the summer season. So, when fresh peaches are plentiful, show them off on a cheese plate—for pointers, we looked to Georgia, of course.

Take a Hike

Cheese is the ideal treat for a summer hike: Just throw it in the cooler, no camping stove or cooking equipment required. These hard cheeses travel well and reward your efforts with bold flavors. Bring along a few snacks to match—dried fruits, nuts, and, of course, beer. Find a shady spot, and you’re set to enjoy a gourmet meal al fresco.

All Chèvre Plate

There’s a reason August is National Goat Cheese Month, nothing quite cools you down like fluffy, delicate, fresh goat cheese. Check out this all-goat cheese plate curated by Lilith Spencer, formerly of Cheesemongers of Santa Fe and now at Jasper Hill Farm

The Perfect Cheese Plate for a Music Festival

We asked Kathleen Cotter, owner of The Bloomy Rind cheese shop in Nashville, TN, to select five cheeses fit for an outdoor music festival, and her crowd-pleasing picks are versatile and ready to travel. 

Josie Krogh

Josie Krogh is culture's Digital and Social Media Editor. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult. She is passionate about the food supply chain, fresh stone fruit, and dogs.

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