Fall Charcuterie Board

Recipe Creator: Bothwell Cheese

This fall charcuterie board features our spicy Red Hot Chili Pepper Monterey Jack, Smoked Gouda, and Lactose-Free White Cheddars. Perfect for entertaining, your guests will be wowed by this fall-coloured board that's full of contrasting flavours.



  1. Start by cutting the cheese into different shapes and sizes. Cut the Red Hot Chili Pepper into 1/2" cubes. You can leave the Lactose-Free Old or 18 Month Old White Cheddar whole or cut a few slices like in the picture. Cut the Smoked Gouda in half on a diagonal.
  2. Place cheese on a wooden board, putting them in three different sections of the board (left, centre, right).
  3. Put honey, jelly, olives, and pickles into small bowls and place on board.
  4. Fill in the gaps with crackers, blueberries, dried apricots salami, and prosciutto.
  5. Serve and enjoy!