The Sustainable Grazing Board with Real California Cheese

What makes this board sustainable? The California cheeses and accompaniments shown here represent a model of upcycling unique to California. As an agriculture state responsible for over 400 agricultural commodities, California dairy farmers can utilize the byproducts of food and fiber production that cannot be eaten by humans as high-quality cow feed. These byproducts – like almond hulls, citrus pulp, trimmings, peels and more from fruits and vegetables, grape pomace and spent brewer’s grain from wine and beer – are upcycled through the cow’s digestive system to create nutritious milk to create the cheeses we love. Up to 40% of a California dairy cow’s diet is made up of these byproducts, reducing the need to source other feed (less water, less land, fewer inputs) and keeping them out of the landfill.

Create your own Sustainable Grazing Board:

A typical cheese board contains just a few ounces of cheese per person, accompanied by another food or selection of foods.

Select three to five Real California cheeses of varying flavors and textures. Many prefer three because it doesn’t challenge the palate with too many flavors yet provides good variety and contrast. When selecting cheeses, create a range of flavors and textures from soft to hard and milk to sharp, even pungent varieties.

-A bloomy rind cheese such as Brie, Camembert or Formagella.

-A soft or washed-rind cheese such as Teleme or Crescenza.

-A semi-firm hard cheese such as Aged Cheddar, Gouda, St. George or Toma.

-A very hard aged cheese such as Dry Jack, Aged Gouda, or Estero Gold.

-A highly flavorful or pungent cheese such as Blue, Schloss or flavored and spiced cheeses

Add your favorite accompaniments from California’s abundance: Seasonal Fruit and/or Vegetables, Dried Fruits, Vegetable Chips, Nuts – natural roasted or candied, Honey, Olives, etc.

Serve with fresh breads, artisan crackers, a selection of California wines, craft beers, ciders, and fruit spritzers.