Marissa Mullen is a Brooklyn-based cheese superstar. She is a best-selling author, content creator, photographer and food stylist and the founder of That Cheese Plate, a global community for cheese plate inspiration and recipes and is also the Resident Cheese Contributor at Food52.
CHEESE BOARD TIP
Marissa’s method behind crafting the perfect cheese plate is called Cheese By Numbers. In her video, she shares a step-by-step guide for composing a cheese board that’s as easy as it is irresistible.
Doug Clemons began his cheese journey at Wisconsin Cheese Masters, a specialty cheese shop in Door County, Wisconsin. Two years ago, Doug started The Cheese Tray Gay as a place for celebrating trays and sashays—a welcoming, non-pretentious and unintimidating way to learn and connect over cheese. Doug is a proud resident of Cheeselandia.
Doug is all about adding flair to cheese boards to up the ante at any celebration. Learn how carefully selected cheese accompaniments can change the look and tone of a board.
ALISHA NORRIS JONES
Alisha Norris Jones, aka Immortal Milk, is a bartender and resident cheesemonger at Marz Community Brewing in Chicago, IL. Her background as a monger makes her an expert at cheese selection and slicing, while her background in anthropology and art helps weave a story into every cheese board she creates.
A variety of styles and proper cutting and presentation are the building blocks of a beautiful board. Check out some specifics by watching Alisha’s video.
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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.