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)

→ 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 - Using a spoon or offset spatula, create flowing puddle-like shapes of saffron whipped ricotta and honeyed mascarpone on a large serving platter.

02 - Position the cheeses in soft curves and ribbons, allowing edges to overlap with the spreads to achieve a silky appearance.

03 - Place lemon curd in a small bowl and gently swirl some onto the platter if a silkier texture is desired.

04 - Distribute baguette slices, seed crackers, dried apricots, and pistachios around the cheeses and spreads to complement the arrangement.

05 - Present immediately, ensuring all cheeses and spreads are at room temperature for optimal texture.

# Expert Advice:

01 -

It looks restaurant-worthy but requires zero cooking skills, just a good eye and gentle hands.
Room temperature cheeses mean everything is silky and forgiving, perfect for beginners and showstoppers alike.
The saffron and honey tones create this cohesive, Instagram-moment warmth that feels intentional and luxe.

02 -

Cold cheese tastes muted and feels rubbery—pulling your board from the fridge early is the single secret that transforms good into transcendent.
Saffron threads should steep in warm water first before folding into ricotta; powdered saffron or turmeric can leave a bitter edge if overused.

03 -