Spring-Inspired Spread


You know we love Wisconsin cheese boards (check out all of ours here), so how could we resist making another? Cheese boards are the ultimate solution for easy entertaining.


This Wisconsin cheese board is as simple and delicious as it gets. It is spring-inspired spread and meant to pick, eat and taste your way through. With savory and sweet elements, there’s a little something for everyone. Serve it for a relaxed Friday get-together with the neighbors or an al fresco family dinner. Or better yet, add it to your Easter holiday spread.


Try skewering a cube of buttery Wisconsin Swiss with salty olives and parma ham. Or, smear a cracker with tangy gorgonzola cheese topped with a date or fresh raspberry. The Wisconsin gorgonzola we’re using is Italian-style, meaning the cheese is extra soft and creamy, ideal for spreading. Our favorite pairing might just be dunking pan-roasted asparagus and baby carrots in creamy Wisconsin ricotta. The warm-cool temperature contrast is perfectly matched for April’s equally inconsistent weather.


Here’s what you’ll need to build this cheese board:

  • Wisconsin gorgonzola cheese
  • Wisconsin ricotta cheese
  • Wisconsin Swiss cheese, cut into ½ inch cubes
  • Pan-Roasted Asparagus & Baby Carrots (recipe below)
  • Cornichon or mini dill pickles
  • Crackers
  • Cured meats (like salami, parma ham and/or prosciutto)
  • Dates
  • Fresh raspberries
  • Marcona almonds
  • Olives
  • Olive oil
  • Salt and pepper

To prepare the board: arrange cheese, vegetables, cornichons, crackers, cured meats, dates, raspberries, almonds and olives on a platter. Drizzle olive oil over ricotta cheese, and sprinkle with salt and pepper.

To make Pan-Roasted Asparagus & Baby Carrots:

  • 1 cup asparagus stalks, ends trimmed
  • 1 cup baby carrots, peeled
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

In a skillet pan over medium-high heat, add olive oil. Once oil is heated, add asparagus and baby carrots. Cook for 5 to 6 minutes, shaking the pan occasionally to ensure even browning. Vegetables should be tender, yet browned and crisp. Season with salt and pepper, to taste.