Three cheeses, three jobs, one board

These three do different work. One is the centerpiece, one is the one you cook with, and one is how you finish. Put all three out, and the board builds itself.

Build it in three minutes

Take all three out of the refrigerator 15 minutes before consuming for maximum flavor.

Set them out in this order, left to right, mildest first: the
Cave-Aged Brie, then the Tomato Herb Fromage,
then the Honee Pistachio Chèvre. Give the brie a knife of its
own. Put a spoonful of jam next to it, a handful of grapes or sliced pear in the middle, and crackers and torn bread around the outside. That is the board. 20.6 ounces serves four to six as an appetizer.

Cave-Aged Classic Brie: the centerpiece

Aged two weeks in our Austin cheese cave, soft to the center, with a bloomy rind. Serve it whole and let people cut into it.

The pairing our customers name most is jam. Fig, cherry, or
apricot preserves, a pepper jelly, a cranberry compote in winter. A dab on a sourdough cracker is the bite people describe over and over. After that: grapes, sliced pear, apple, fresh figs, walnuts, and crusty bread.

The rind is meant to be eaten. It is the part reviewers are
most surprised by, and most of them come around to it. If you have only ever had brie from a supermarket, try a bite with the rind on before you decide.

Tomato Herb Fromage: the one you cook with

A Mediterranean herb crust with a sun-dried tomato center, creamy and spreadable throughout.

On the board: spread it thick on a water cracker or warm
bread and stop there. It is savory enough to carry a board on its own.

In a pan: reserve three-quarters of a cup of pasta water.
Off the heat, whisk half the wheel into the hot water until it becomes a sauce, then fold the pasta through it. Ten minutes, one pan, no dairy.

In the oven: it replaces the block of soft cheese in a baked
pasta one for one. Set the wheel in a dish, surround it with cherry tomatoes and olive oil, roast at 400°F until everything collapses, then stir and toss with pasta. It also belongs on a pizza and stirred into soup at the end.

Honee Pistachio Chèvre: the finish

Cultured and tangy, with a sweet and salty roasted pistachio coating. The largest cheese in the box and the only one people call dessert.

At the end of the meal: room temperature, with apples,
pears, fresh figs or dark cherries. Black pepper crackers are the pairing customers name most often. It holds a dessert course on its own.

At the start of the day: it is a bagel schmear, and it is a baguette with olive oil and a balsamic reduction.

In place of goat cheese: it substitutes one for one, so any recipe calling for chèvre works. Crumble it over beets, radicchio, and a sharp vinaigrette.

What to pour

• With the brie: Champagne or a dry sparkling wine. A
  lightly oaked Chardonnay if you want something still.
• With the Tomato Herb Fromage: Chianti, Sangiovese, or a
  dry rosé. A pilsner if you are having pizza.
• With the Honee Pistachio Chèvre: Sauvignon Blanc,
  Prosecco, or Moscato with dessert.
• One bottle for the whole board: a dry sparkling wine. It
  handles the rind, the herbs, and the honey without picking a side.

Perfect for

• Putting out a board for four to six. Soft, savory and
  sweet, which is the whole shape of a cheese board in one box.
• Serving people who do not eat plant-based cheese. The
  brie is the one that ends the argument. Most reviewers who mention non-vegan
  guests are talking about this cheese.
• Anyone who has never had a plant-based brie. Cave-aged,
  bloomy rind, soft center, and nothing else in the range is like it.
• A holiday table. Jam, fruit, and a warm brie is a course,
  not a snack.
• Cooking as much as hosting. The Tomato Herb Fromage is a pantry
  staple wearing a cheese board disguise.