Pin I discovered this cheese board concept on a late afternoon when a friend arrived unannounced with a wedge of Roquefort she'd been saving. We didn't have much time, but I wanted to do right by that cheese, so I grabbed a marble cutting board from the kitchen and started breaking the blue cheese into jagged, uneven pieces. Something about the contrast between those veined chunks and the pale white cheddar I sliced beside them felt like we'd uncovered something precious, like a little quarry right there on the table.
The first time I served this at a dinner party, someone asked if I'd been planning the presentation all week. I laughed because literally twenty minutes before they arrived, I was still deciding what to do with leftovers. That's the magic of this one, though, it feels intentional and impressive even when it's completely spontaneous.
Ingredients
- Blue cheese (Roquefort, Gorgonzola, or Stilton): Use 200 g cut into large, irregular chunks, the rougher the better because those jagged edges catch the light and make the board look like a real quarry.
- Aged white cheddar: 200 g sliced into thick, uneven pieces for color contrast and a sharper, more crystalline bite than younger cheddars.
- Fresh grapes or sliced pears: Optional but they bridge the gap between the cheese's intensity and something bright and refreshing.
- Assorted crackers or crusty bread: Choose things with character, not bland wafers, because good cheese deserves a proper vehicle.
- Honey or fig jam: Drizzle it where guests can see it, the sweetness tames the blue cheese's edge in the best way.
Instructions
- Chill your canvas:
- If you have time, put the marble slab in the fridge for fifteen minutes so the cheeses stay cool and firm longer. Cold marble also feels luxurious against your fingers when you're arranging things.
- Create the quarry effect:
- Scatter the blue cheese and white cheddar across the slab in clusters and gaps, as if you're uncovering geological layers. Don't arrange them in neat rows, let them feel found, not placed.
- Tuck in the accompaniments:
- Nestle grapes or pear slices in the spaces between cheeses, and set small bowls of honey and jam where they catch attention. This is where you let the board breathe and tell a story.
- Bring to the table:
- Serve with crackers and bread on the side so guests can build their own bites and control how much cheese hits their palate.
Pin I'll never forget watching my grandmother try this board for the first time. She was a woman who thought mayonnaise was adventurous, and she held a piece of blue cheese up to the light like it was a gemstone before she tasted it. By the end of the evening, she was mixing it with fig jam on crackers and telling stories about a trip to France she took in 1974.
Why This Presentation Works
A marble slab does something that a regular plate can't, it makes food feel like art in a way that feels honest rather than pretentious. The cold surface, the irregular white veining in the stone, the way light plays across it, all of that becomes part of the experience before anyone even takes a bite. You're not just serving cheese, you're creating a moment.
Pairing Without Overthinking
The beauty of this board is that it doesn't demand a specific wine list or complicated accompaniments. A crisp white wine cuts through the richness beautifully, but honestly, the sweetness of pears and honey works with almost anything in your cabinet. Some of my favorite versions have included roasted nuts tucked between pieces, or a small spoon for drizzling hot honey over everything.
Making It Your Own
Once you understand the concept, you can play with it endlessly. I've swapped in washed-rind cheeses that smell funky but taste creamy, added sliced prosciutto that people always reach for first, or substituted goat cheese for one of the main varieties when someone in the crowd needed it. The quarry concept is just a framework for your favorite flavors.
- Temperature matters more than you'd think, a chilled slab keeps cheese from sweating and separating.
- Cut pieces bigger than you think you should, they look more dramatic and guests naturally take smaller bites of powerful flavors.
- Arrange it while you're calm, not while people are arriving, so it feels like a present instead of a project.
Pin This board has become my go to because it's honest, it's simple, and it trusts that good food doesn't need complexity to feel special. The cheeses do all the talking.
Recipe Q&A
- → What cheeses are used in The Marble Quarry?
Large chunks of blue cheese (such as Roquefort or Gorgonzola) and aged white cheddar are featured in this presentation.
- → How should the marble slab be prepared before use?
Chill the marble slab beforehand to help keep the cheeses cool during serving.
- → Are there suggested accompaniments for this cheese arrangement?
Fresh grapes or sliced pears, assorted crackers or crusty bread, and honey or fig jam enhance both flavor and appearance.
- → Can I add more cheeses to the display?
Yes, adding a third cheese with contrasting color or texture, like a washed-rind or creamy goat cheese, adds extra interest.
- → What drinks pair well with this cheese board?
Crisp white wines or light-bodied red wines complement the rich flavors and textures on the marble slab.
- → Is any cooking required for this cheese presentation?
No cooking is needed; the cheeses are served at room or chilled temperature directly on the slab.