Two works of art that are even better together: our food editors’ favorite handmade American cheeses and the coolest wooden cutting boards.
1. A Vermont-made, triple-creme cow’s-milk cheese available only in fall, Cavemaster’s Little Big Apple ($11) is wrapped in brandy-soaked apple leaves. The result is buttery and rich, with just a hint of fruit.
2. Wisconsin’s Penterman Farm produces Marieke gouda ($23 per pound), a nutty-tasting aged cheese with notes of butterscotch and a bit of telltale gouda crunch from crystallized minerals.
3. Though it’s a hearty 20 inches in length, this walnut board by Lostine ($98) stores easily on a hook, thanks to its leather loop.
4. Wisconsinite Edward Wohl is known for his handmade bird’s-eye maple creations (#15, $104), which he sands to a silky finish.
5. Just the right size for one special cheese, Andrea Brugi’s board ($30) is made from recycled olive wood.
6. Made in San Francisco by Luke Bartels, this 16-inch circular board ($160) is available in a variety of woods, all of them salvaged or sustainably harvested.
7. Cave-aged haystack peak goat cheese from Colorado’s Haystack Mountain Goat Dairy ($19) is creamy and mildly tart, with a pleasantly bloomy rind.
8. Based in New York City and Marfa, Texas, Patrick Keesey lets the wood guide his designs (from $60), so each piece is unique.
9. This 9-by-20-inch black walnut model by Jose Regueiro ($140) is warm and minimal.
10. With a robust, barnyard-esque flavor, the delectably stinky Hooligan ($35 per half wheel) by Connecticut’s Cato Corner is not for the faint of heart. Tortoise soft cheese spreader, by Coltellerie Berti for Match, $62.
11. Deliciously oozy and decadent, Harbison ($22), from Vermont’s Jasper Hill, is a washed-rind, raw cow’s-milk cheese wrapped in spruce bark.
12. Steel boat cleats give Philadelphia-based Peg and Awl’s serving piece ($70) a marine-chic look.
13. Nearly two inches thick, The New General Store’s sustainably harvested mango-wood slab ($95) stands out on any buffet.
Not pictured: Murray’s Cheese has a special package of the cheeses featured in our October issue, perfect for upcoming holiday parties.