Appetizer: United States – Great Lakes United States (Ohio) – Ohio Cheese Plate

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 4 oz (113 g) Guggisberg Baby Swiss, whole or partially sliced
- 4 oz (113 g) Pearl Valley Cheddar, cut into 12 bite-sized pieces
- 3 oz (85 g) Ohio artisanal goat or alpine-style cheese, log or wedge
- 6 oz (170 g) assorted Ohio-made crackers
- 2 medium Ohio apples (Honeycrisp or Rome), about 12 oz (340 g) total, cored and thinly sliced
- 1 cup (150 g) Concord or table grapes, washed
- 1/4 cup (80 g) Ohio apple butter or fruit preserve
- 2 tbsp (30 ml) Ohio honey
- 2 tbsp (30 ml) spicy brown mustard or whole-grain mustard
- 1/2 cup (60 g) toasted walnuts or pecans, coarsely chopped
- 1/2 cup (120 g) sweet bread-and-butter or dill pickles, sliced
- 1 tbsp (15 ml) lemon juice (to toss with apple slices)
- 1 small bunch fresh rosemary or thyme for garnish (optional)

Instructions

Short Description:
A shareable appetizer platter highlighting Ohio-produced cheeses—Guggisberg Baby Swiss and Pearl Valley Cheddar—served with Ohio-made crackers, seasonal fruit, preserves, nuts, and pickles for balanced textures and flavors.

Regional Notes:
This Ohio variation emphasizes locally produced cheeses (notably Guggisberg Baby Swiss and Pearl Valley Cheddar) and Ohio-made crackers and accompaniments like apple butter and honey. Seasonal fruits from Ohio orchards (apples, Concord grapes) and toasted local nuts give the plate a distinct Great Lakes/Ohio identity compared with generic cheese plates.

1. Step 1 — Prepare cheeses: remove cheeses from refrigerator 20–30 minutes before serving to come to near room temperature for best flavor.
2. Step 2 — Slice and arrange: place Guggisberg Baby Swiss whole or fan-sliced, arrange Pearl Valley Cheddar pieces, and position the goat/alpine cheese on a large wooden board or platter with small spacing between cheeses.
3. Step 3 — Prepare fruit: toss apple slices with 1 tbsp (15 ml) lemon juice to prevent browning and arrange apple slices and grapes in small clusters around the cheeses.
4. Step 4 — Add crackers and spreads: fan Ohio-made crackers in one or two stacks; spoon apple butter into a small ramekin, place honey in a separate small bowl (or drizzle over cheese just before serving), and set mustard in another ramekin.
5. Step 5 — Place nuts and pickles: scatter toasted walnuts or pecans in a small pile and arrange sliced pickles in a separate dish or small pile to keep brine from the crackers.
6. Step 6 — Garnish and finish: tuck sprigs of rosemary or thyme between cheeses and fruit for aroma and visual contrast; add a small cheese knife for each cheese.
7. Step 7 — Serve: present the platter as a shareable appetizer, recommending guests pair sharp cheddar with apple slices and honey, Baby Swiss with crackers, and goat/alpine cheese with a smear of apple butter.
8. Step 8 — Storage and leftovers: cover and refrigerate any leftover components separately; consume cheeses within 3–5 days and use crackers the same day to retain crispness.