Feature board checklist

1. Prep & planning

• Select 1–3 familiar Gouda flavours plus 1 discovery flavour (e.g. Black Lemon, Coffee Gouda).
• Confirm board size (small / medium / large feature board).
• Decide if there will be a “photo moment” before service (cut later) or if guests can start serving immediately.
• Chill wheels so they hold shape, but are still easy to cut.
• Prepare backup boards in the kitchen for quick replenishment.

2. Cheese handling

• Use stable, flat bases under all wheels.
• Place non-slip mats between stacked wheels if using height.
• Pre-mark cutting lines if you want even wedges for photos.
• Use at least two knives: one clean knife for first cuts, one utility knife for service.
• Avoid over-handling coloured rinds (Red Pesto, Green Pesto, Black Lemon).

3. Florals & garnish (optional)

• Keep garnish light – it should frame the cheese, not hide it.
• Favour soft herbs (rosemary, thyme, oregano), eucalyptus and microgreens.
• Use food-safe tape or picks so wet stems don’t touch the cheese.
• Add citrus wheels or halves at the base layer for colour pops.
• Avoid strongly scented or pollen-heavy flowers.

4. Board build order

• Place the main board (wood / marble / slate) on a stable table.
• Position the primary Gouda wheels (centre or slightly offset).
• Add any secondary wheels or wedges to create height and movement.
• Tuck in herbs, microgreens and citrus to fill natural gaps.
• Add berries or grapes last, then wipe board edges for a clean finish.
• Place flavour signage where it’s clearly visible in photos.

5. Photo-ready check

• Are colours balanced – reds, greens, golds, blacks – across the board?
• Are labels straight and readable from the guest side?
• Are cut edges clean (no ragged pieces or crumbs on the rind)?
• Is the background free of clutter (boxes, crates, cleaning gear)?

6. Service readiness

• Knives, plates, napkins and side bowls placed within easy reach.
• Backup cheese and garnish ready on a side station.
• Staff briefed on flavour names and stories for each Gouda.
• Plan when to refresh berries / herbs for longer events.

7. Hygiene & close-down

• Remove and discard all wet garnish before storing leftover cheese.
• Wrap remaining wedges tightly, label with flavour + date.
• Take a quick photo of the final board for your portfolio / client recap.