Appetizer: United States – Vermont (New England) – Vermont Cheddar Cheese Plate

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 4 oz (115 g) aged Vermont cheddar, cut into a small wedge
- 4 oz (115 g) medium farmhouse Vermont cheddar, sliced
- 4 oz (115 g) young Vermont cheddar, cut into cubes
- 2 medium local apples (McIntosh or Cortland), about 10 oz (280 g) total, thinly sliced
- 1 small baguette, about 8 oz (225 g), sliced into 1/2-inch (1.25 cm) rounds
- 8 oz (225 g) assorted crackers (whole-grain, water crackers, or seed crackers)
- 1/2 cup (60 g) walnuts, roughly chopped and toasted
- 1/3 cup (80 g) apple chutney or apple butter (preferably local)
- 2 tbsp (30 g) whole-grain mustard
- 2 tbsp (30 ml) Vermont maple syrup, plus extra for serving if desired
- 1 tbsp (15 ml) fresh lemon juice
- 4 sprigs fresh thyme (for garnish)
- Sea salt, to taste
- Freshly ground black pepper, to taste

Instructions

Short Description:
A simple shareable cheese board featuring a trio of Vermont artisanal cheddars served with local apples, toasted baguette slices, assorted crackers, toasted walnuts, apple chutney, whole-grain mustard, and a drizzle of Vermont maple syrup. Designed as a seasonal starter that highlights Vermont's dairy and maple producers.

Regional Notes:
This Vermont version focuses on a selection of local cheddars—young, medium, and aged or clothbound—paired specifically with Vermont apples and genuine Vermont maple syrup. Unlike generic cheese plates, it leans on farmstead cheddar character and local pantry items (apple chutney, walnuts) common to New England boards.

1. Take all cheeses out of the refrigerator 30–60 minutes before serving so they come to room temperature; this improves flavor and texture.
2. Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with a little olive oil if desired (optional), and toast 8–10 minutes until golden and crisp. Let cool.
3. Toast the walnuts in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned, about 3–4 minutes. Watch closely to avoid burning. Remove and cool.
4. Toss the apple slices with the lemon juice in a small bowl to prevent browning and season lightly with a pinch of sea salt and a grind of black pepper.
5. On a large wooden board or platter, place the three cheddars with some space between them. For visual interest, present one as a wedge, one sliced, and one cubed.
6. Arrange apple slices fanned near the cheeses, place toasted baguette rounds and crackers in small stacks or fans, and spoon the apple chutney into a small bowl. Put the whole-grain mustard in another small dish.
7. Scatter the toasted walnuts around the board and tuck thyme sprigs for aroma and garnish.
8. Drizzle 1–2 teaspoons of Vermont maple syrup over a portion of the aged cheddar (or serve syrup in a tiny dish for guests to add as they like). Finish with a light sprinkle of sea salt and a few grinds of black pepper over the apples and cheese if desired.
9. Serve with small cheese knives and labels (optional) for each cheddar so guests can distinguish the varieties. Refill crackers and bread as needed; keep extra maple syrup and chutney on the side.
10. Leftovers: wrap cheeses separately and refrigerate; bring back to room temperature before serving again.