Make Ahead

Thanksgiving Turkey Wisconsin Cheese Board

November 17, 2021
0 Ratings
Photo by Wisconsin Cheese
  • Prep time 55 minutes
  • Serves 6-8
Author Notes

Cheese Boards are a holiday essential, so why not serve the best of the best, with a festive twist, of course. A center-piece worthy appetizer or side, Wisconsin Cheese’s Thanksgiving Turkey Cheese Board features a variety of award-winning cheese varieties straight from The State of Cheese itself. Featuring Widmer’s One Year Cheddar, Arena SpringGreen Gouda, and Cedar Grove Havarti, this board will give your guests something to be thankful for.

For the cheese board aficionados looking to show off their skills, snap a picture of your masterpiece before your guests dive in and enter Wisconsin Cheese’s Cheese Board Awards. This holiday season, you have the chance to be named the Cheese Board Champion and win the grand prize, a year’s supply of Wisconsin Cheese for not only yourself, but for a friend too! Plus, a cheese donation to the food pantry of your choice.

Check out to learn more! —Wisconsin Cheese

What You'll Need
  • Widmer’s One Year Cheddar cheese, thinly sliced
  • Arena SpringGreen™ Gouda cheese or Arena SpringGreen™ Smoked Gouda cheese, thinly sliced
  • Cedar Grove Havarti cheese, thinly sliced
  • Red Anjou pear
  • Thinly sliced prosciutto
  • Thinly sliced bresaola sausage or prosciutto
  • Mini cucumbers, halved lengthwise
  • Sweet mini bell peppers, stems removed, halved lengthwise and seeded
  • Pita crackers
  • Pitted green olives
  • Dried apricots
  • Fresh sage leaves
  • Black peppercorns
  • Seedless purple or red grapes
  1. Cut the cheddar, gouda and havarti into triangles. Set aside two gouda slices.
  2. Place pear on a serving board. Arrange prosciutto around pear. Fill in board with cheddar, bresaola, cucumbers, gouda, havarti, bell peppers and crackers. Tuck in olives, dried apricots and sage.
  3. Cut reserved gouda slices into eyes, beak and feet. Attach peppercorns for pupils. Place eyes and beak on pear; arrange feet.
  4. Garnish board with grapes, prosciutto flowers and sage.

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