Chairman of the Board - Cheese Board PERFECTION: Even though I am dairy free, I love love love making cheese boards. They make any appetizer table so pretty. I try and use fruits, vegetables, and nuts of many colors. Not only does it allow you to diversify your board, but it also allows it to look and taste great. I start by placing the different types of cheese on the board. I put some whole blocks of cheese, cut up others into different shapes and sizes, and I make sure to use a combination of soft and hard cheeses. Manchego is a classic that guests always love. Humboldt Fog is a nice soft cheese that makes the board look pretty and rustic. After the cheese has been placed, I put on the grapes and olives. After the fruity ingredients that contain a big of juice, I make sure to wipe any juice off of the board, then add the dry goods - like the nuts and dried fruits. I make sure to make big piles so the entire display looks a bit raised. On this particular board, I also added watermelon radishes. This was before I discovered the $15 mandolin from Sur La Table. If I were to make this board today, I would definitely mandolin the radishes! Depending on what fruits are in season - I also add citrus, or berries, too. My last tip would be - have some lavender stems in your kitchen and add those as a filler. They look and smell amazing!