Video Recipe of the Week Watch this video recipe at

Chef Christian Watson, of Carter's Kitchen in Mt. Pleasant, shows how to assemble a cheese board perfect for entertaining.

Chris Hanclosky

Below are a few great cheese suggestions with a variety of textures and tastes and the necessary pairings. Include these at any party to ensure the satisfaction of your guests.

Bob Carter

Buttermilk blue cheese: A creamy blue cheese that is made from cow’s milk and has a tangy and pungent flavor.

Manchego cheese: A hard cheese made from sheep’s milk that has a well-developed, creamy, slight piquant flavor.

Camembert cheese: A soft cheese made from cow’s milk that has a milky sweet taste when it’s young (20 days after it’s made); as it ages (30-35 days), it becomes fruity and strong.

Chervre: A soft cheese made from goat’s milk that is creamy and tangy.

Other ingredients:

Grape clusters or seasonal fruit

Assorted crackers

French bread

Toast points/olive oil/salt and pepper

Candied pecans

Pickled vegetables


For the toast points, slice the French bread into ½-inch-thick rounds and brush both sides lightly with extra-virgin olive oil.

Season with salt and pepper to taste.

Toast the bread in a nonstick skillet over medium heat until slightly browned, turn over the bread to brown the other side. Transfer to a plate lined with paper towels.

Chef Robert Carter of Carter’s Kitchen and the Rutledge Cab Co. has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire and The New York Times.