The Best Fall Cheese Board: Autumn's Most Delicious Statement Piece

Madison
Oct 15
4 min read

Autumn doesn’t sneak up—it makes a grand entrance. One day you’re sweating through iced lattes, the next you’re reaching for a pumpkin spice latte like it’s a seasonal survival kit. But pumpkin spice lattes aside, fall really shows up on your plate. Think cozy flavors, warm spices, and cheeses that could hold their own against everything from roasted squash to caramelized apples.

Autumn cheese board, fall cheese board, pumpkins, fruits, nuts, jams, meats, cheeses, dips

Building the Ultimate Pumpkin-y Fall Cheese Board

Fall boards thrive on contrast. Pumpkin’s sweet, spiced notes crave cheeses with body, richness, and a little attitude. Think creamy blues, nutty Alps-style wheels, earthy goat cheeses, and aged firm cows’ milk—cheeses that stand up to autumnal flavors without being overpowered. And while pumpkin is the star, thoughtful pairings of jams, chocolate, nuts, honey, and even a splash of booze keep your guests reaching for “just one more bite.”

Here’s how we’re layering this year’s board with a mix of cheese brilliance and fall flair:

Rogue Creamery Smokey Blue + Bourbon Cashews + White Dessert Wine

Origin: Grants Pass, Oregon | Milk: Pasteurized Cow

Smoky, creamy, and slightly bacony, this blue is a revelation. It practically begs for a little sweetness, which is where bourbon-roasted cashews (or almonds, pecans, or hazelnuts) come into play. The nutty crunch plus a sip of luscious white dessert wine turns each bite into a mini autumn celebration.

Photo From: Spring Brook Farm Cheese, Tarentaise

Spring Brook Farm Tarentaise + Apple Pie Jam

Origin: Reading, Vermont | Milk: Raw Cow

Tarentaise is an Alpine-style cheese with a robust, slightly oniony finish—think the comforting depth of a fall casserole. Pair it with apple pie jam, and you’ve got a combination reminiscent of Thanksgiving stuffing studded with pumpkin, apples, and a hint of spice. Bonus: any jam made from pears, quince, or figs will also work beautifully here.

Nettle Meadow Pumpkin Spice Fromage Frais + Cinnamon Chocolate

Origin: Lake Luzerne, New York | Milk: Pasteurized Goat

Light, airy, and just the right touch of pumpkin, this fromage frais is like autumn in a dollop. Pair with cinnamon-spiked dark chocolate for a textural contrast that lets the pumpkin spice shine. No chocolate on hand? Try a cinnamon graham cracker or ginger snap for a similar crunch.

And if you love seasonal twists, Nettle Meadow also offers an Apple Cider Fromage Frais, which brings the tangy, crisp notes of fall cider into a fluffy, spreadable cheese—perfect alongside roasted apples or a drizzle of honey. It’s another clever way to get that orchard-meets-cheese vibe on your board.

Cypress Grove Truffle Tremor + Honeycomb + Rosemary

Origin: Arcata, California | Milk: Pasteurized Goat

Rich, earthy, and a touch decadent, this truffled goat cheese finds its balance with the sweetness of honeycomb and a sprig of fresh rosemary. The result is visually stunning, fragrant, and texturally playful—a little sweet, a little savory, all fall.

Photo From: Stuyt Dairy, Diamond Reserve

Stuyt Dairy Diamond Reserve + Garlic Salami + Red Peppadew Peppers

Origin: Escalon, California | Milk: Raw Cow

Think parmesan meets aged gouda, with crystals that crunch like autumn leaves underfoot. Add garlic salami and a pop of red from peppadew peppers, and suddenly your board has drama, color, and a “sweet to heat” flavor explosion. Don’t have peppadews? Roasted red peppers or cherry tomatoes can step in with style.

double doe cheese — Photo From: Murray's Cheese, Double Doe

Murray’s Cheese Double Doe + Apple Butter or Dry Cider

Origin: Pennsylvania → New York | Milk: Goat & Sheep

Released in 2024, Double Doe is a just-firm table cheese with hints of peanuts and roasted root vegetables. Washed in Danish mead, the wheel develops a rich, meaty interior with subtle wisps of fruit on the rind. Pair with apple butter or chase it with a dry cider—suddenly your board feels like a fall orchard in a bite.

spruce wrapped harbison — Photo From: Jasper Hill Farm, Harbison

Harbison & Spruce-Wrapped Wonders

Origin: Vermont | Milk: Cow

Wrapped in spruce bark, Harbison by Jasper Hill Farm is woodsy, creamy, and instantly on-theme for autumn. Slice off the top rind to reveal the luxurious ivory paste inside, or melt it briefly in the oven for a dreamy dip. Fans of Harbison will also love Uplands Cheese Company’s Rush Creek Reserve (available late fall) or Murray’s Cheese Greensward, a cider-washed beauty originally made for Eleven Madison Park. Serve with potato chips, pretzels, or roasted vegetables for instant magic.

Mimolette + Caramelized Walnuts + Apple Butter

Origin: France | Milk: Cow

This striking orange cheese, once illegal in the U.S. due to its cheese mites, now safely delights as a Halloween-appropriate board star. Its craggy, cantaloupe-like rind houses a savory, butterscotch-flavored interior studded with tyrosine crystals. Pair with caramelized walnuts and apple butter for a bite that feels like cheddar meets pumpkin pie—a festive conversation starter with every slice.

Tips for Elevating Your Fall Cheese Board

Mix Textures: Creamy, crumbly, nutty, crunchy—keep the palate entertained.
Play With Colors: Oranges, reds, deep greens—autumn is your palette.
Add Seasonal Accents: Nuts, jams, honey, roasted squash, or even a few fresh figs work beautifully.
Cheese Variety: Mix artisanal cheeses with crowd-pleasers or other accessible favorites like Cabot, Vermont Creamery, or Cowgirl Creamery for balance.