Monochrome Gray Stone Board (Printable Version)

Sophisticated platter featuring ash-rinded cheeses, dark breads, and juicy berries on a stone board.

# What You Need:

→ Cheeses

01 - 5.3 oz Morbier or other ash-rinded semi-soft cheese
02 - 4.2 oz Humboldt Fog or similar ash-ripened goat cheese
03 - 3.5 oz Valdeon blue cheese or any blue cheese with gray veining

→ Breads & Crackers

04 - 8 to 10 pieces slate-colored charcoal crackers
05 - 6 to 8 slices dark rye or pumpernickel bread

→ Fruits & Accents

06 - 1 small bunch black grapes or sliced dark plums
07 - 1 small handful blackberries or blueberries
08 - 2 tbsp black olive tapenade

→ Garnishes

09 - Edible charcoal salt, for sprinkling
10 - Fresh sprigs of rosemary or thyme (optional)

# How To Make:

01 - Place a large, clean dark stone board or slate platter on your work surface.
02 - Slice cheeses as desired and arrange them in separate sections, spacing attractively across the board.
03 - Fan out charcoal crackers and pumpernickel bread in small stacks around the cheeses.
04 - Distribute clusters of black grapes, sliced plums, and a scattering of blackberries or blueberries to fill gaps and add sweetness.
05 - Spoon black olive tapenade into a small dark bowl or directly onto the board.
06 - Sprinkle a pinch of edible charcoal salt over the cheeses to enhance flavor and visual depth.
07 - Garnish with rosemary or thyme sprigs if desired, then serve immediately with cheese knives and small plates.

# Cooking Tips:

01 -
  • It looks impossibly fancy but takes barely twenty minutes to put together, making you look like a culinary artist without the stress.
  • The monochrome palette feels so intentional and curated that guests genuinely pause and admire before eating, which never gets old.
  • You get to work with some of the most interesting cheeses around—ash-rinded varieties have this delicate tang that feels like a secret handshake between you and better taste.
02 -
  • Cheese boards are best served at room temperature, so take your cheeses out of the refrigerator about 30 minutes before assembling. Cold cheese tastes muted and won't have that luxurious melt you're after.
  • The monochrome aesthetic depends entirely on restraint—one slice of beet or pink fruit will disrupt the entire mood. This is where the 'no bright colors' rule matters most. Stick to blacks, grays, whites, and deep purples.
  • Ash-rinded cheeses can be delicate; if your cheese seems too soft to slice cleanly, dip your knife in warm water between cuts. This small gesture changes everything.
03 -
  • If ash-rinded cheeses are hard to find in your area, any local cheese shop can usually order them with a few days' notice. Building a relationship with a cheesemonger unlocks a world most people never experience.
  • The secret to preventing your crackers from getting soft is to add them last, just before serving. They're fragile little things, but that fragility is part of their charm.
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