A Guide to Cheese & Condiments For Summer Meals

I consider both cheese and condiments to be essential when it comes to elevating a summer spread. Whether I’m making a cheese plate or a more formal meal, I always try to make sure sweet, salty, sour, bitter, and umami notes are present in the cheeses …

I consider both cheese and condiments to be essential when it comes to elevating a summer spread. Whether I’m making a cheese plate or a more formal meal, I always try to make sure sweet, salty, sour, bitter, and umami notes are present in the cheeses and condiments I put out: together, they make for a party on the taste buds. Try these 5 cheese and condiment pairings for a future summer cheese board, sandwich, or hot-off-the-grill dish.

1. Taleggio & Grainy Mustard

Photo by Marissa Mullen

Taleggio is a wash-rind cow’s milk cheese from Italy, notable for its creamy texture, orange exterior, and pungent aroma. Although Taleggio’s smell can be potent, its flavor is mild and buttery with a fruity tang. I love the combination of taleggio with a whole grain mustard, especially on something super-savory, like a hot dog. Cover a hot dog bun with room temperature taleggio, followed by a thin layer of mustard. The savory juices from the hot dog complement the pungent cheese, while the mustard cuts through with a tangy finish.

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This Flower Arrangement Is Actually a Cheese Plate

I’ve built a community around sharing new and exciting ways to arrange cheese plates. Today, we’re taking it beyond the plate with this cheesy bouquet, perfect for Mother’s Day (but let’s be honest, any day will work). You may be thinking, “Marissa, wh…

I’ve built a community around sharing new and exciting ways to arrange cheese plates. Today, we’re taking it beyond the plate with this cheesy bouquet, perfect for Mother’s Day (but let’s be honest, any day will work). You may be thinking, “Marissa, why? Wasn’t cheese already good enough on a plate?” Sure, but I’m here to give you permission to more fully express your creativity when it comes to snacks: Have fun (dare I say, even play) with your food!

This idea was inspired by Edible Arrangements—you know, the bouquets of flower-shaped pineapple chunks and melon cubes. I say it’s time to level up with real flowers, and throw in a few cheese hearts, salami roses, and cracker leaves! The pairings here are thoughtful, not just random fruit that doesn’t really go together: Each skewer includes the ingredients for a perfect bite. Plus, this bouquet makes for a stunning centerpiece for your celebration. Let’s dive in.

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Guess What? Your Fave Super Bowl Snacks Belong on a Cheese Plate

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


It’s time for my favorite Sunday sporting event! The game where eating is always encouraged, and your snack choices are almost as important as the football itself. For this “Game Day” creation, my goal was to loop in my favorite snack foods while still maintaining the integrity behind the pairings on the plate. Pepper Jack and chorizo? Sign me up!

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News Flash: That Bloomy-Rind Cheese On Your Plate Isn’t Actually Brie

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


I’ve been on a bloomy-rind cheese kick this month. First with my a cheese plate in honor of my favorite sandwich, followed by this little number with balsamic-roasted grapes, I can’t get enough of these French cow’s milk beauties. So naturally, I wanted to take a deep-dive into the origin story behind these plush, fragrant cheeses.

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Our Resident Cheese Plater’s Gift Guide for Cheese Lovers Everywhere

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


As someone who wholeheartedly believes that cheese plates are self-care, the world of cheese opens up endless possibilities to spread joy. I always love creating a cheese plate for my friends and family. They act as a creative centerpiece, the ultimate conversation starter, and a place for flavor experimentation. There are so many other factors involved on a cheese plate besides the food itself. The table setting, serving utensils, and even the ambiance completes the entire experience.

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The Secret to This Amazing Winter Cheese Board? So. Much. Cheddar.

We’ve partnered with Cabot Creamery Co-operative to show you how to create a showstopping cheese board with enough flavors and textures to keep you happily snacking all evening. Owned by a co-op of farm families, Cabot is the world’s first dairy co-op …

We've partnered with Cabot Creamery Co-operative to show you how to create a showstopping cheese board with enough flavors and textures to keep you happily snacking all evening. Owned by a co-op of farm families, Cabot is the world’s first dairy co-op to be B-corp certified, so we feel even better about including it on our boards. Here, Marissa Mullen—Food52's Resident Cheese Plater—put together a cheddar-y winter spread starring Cabot’s Deli Bars and a few pitch-perfect additions.


In winter, as the sun sets earlier and the temperatures drop, we want to feel cozy as we huddle up indoors. And a savory, luxurious cheese board can provide that sense of comfort we’re yearning for.

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A Thanksgiving Cheese Basket to Cure Pre-Dinner Hanger

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


When I think of Thanksgiving, I envision a big golden turkey roasting in the oven; warm, thick gravy; creamy mashed potatoes; and tart cranberry sauce. I usually try to save my appetite for dinner, but as these delicious warm fragrances tempt me, I'm usually hungry for an appetizer long before the big meal. Thanksgiving cheese boards are the perfect way to satiate your guests a few hours before the hot dishes are ready. You can pace yourself, create small portions, and opt in for fruit and protein to pass the time.

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How to Pair Cheese With Halloween Candy (Because We All Need a Little Fun)

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


The air is getting colder, the days are getting shorter, and all I want to do is drink pumpkin beer while snacking on chocolate. Last time we paired potato chips with cheese, offering some delicious salty and savory combinations. Now it’s time to switch gears into the world of sweets. Halloween is approaching: It's the time of year when we all devour candy like nobody’s business.

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Introducing: Our Number One Fall Snack

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


The air is getting crisp and the days are getting shorter. Autumn is here and we’re ready for it. As Food52’s Resident Cheese Plater, I’m here to bring you some creative ways to up your Fallcuterie game (fall + charcuterie = fallcuterie)

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Hot Tip: Pair Your Favorite Cheese With Your Favorite Potato Chips

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


I love exploring the vast world of cheese pairings. How about a slightly tangy, soft-ripened goat cheese with a fresh fig and honeycomb for a light, sweet, and refreshing trio? Maybe a nutty manchego with salty prosciutto and a cornichon for something more savory? Similar to wine, cheese has a wide variety of tasting notes, textures, flavors, and styles. Some cheesy sensory notes include: nutty, creamy, fruity, tangy, mineral, herbal, sweet, salty, and umami. How does one know what works best?

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