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Fall Cheeseboard

Lindsay Christoph & Paegan Magner, owners of Bottle & Brie, show us how to craft the most beautiful and festive Fall Cheeseboard. Watch the video to follow along and don’t forget to upload a picture and tag @NevadaMilk and @ShopBottleandBrie when you try it out for yourself!

Fall Cheeseboard



  • Le roulé cranberry cheese
  • Four fat fowl cheese, triple cream style (brie style cheese)
  • Pink queen cheese (Swiss alpine cheese)
  • Shropshire blue cheese
  • Tête de Moine (Monk’s cheese)

Additional Ingredients

  • Cranberries
  • Cherries
  • Apricots
  • Walnuts
  • Marcona almonds
  • Salami flower
  • Spanish ham
  • Rosemary (or herb of choice)
  • Local infused honey (cinnamon flavor)
  • Mexican stone ground chocolate (or chocolate of choice)
  • Neutral crackers of choice (olive oil & sea salt)
  • Pinot Noir


  • Assemble your cheeseboard with the ingredients above. Pair with your favorite bottle of Pinot Noir and enjoy!
  • Pro Tip: Try following the same structure for each cheeseboard you build that incorporates a fresh cheese, a bloomy rind soft cheese, a semi-firm blue cheese, and hard cheeses. Incorporate nuts, fresh berries/fruit, and herbs throughout to give your palette different textures and a whole range of flavors to go from with the sweet to the savory side.


Recipe courtesy of Lindsay Christoph and Paegan Magner, owners of Bottle & Brie.