The royal wedding is today and my friend, Melissa, is up visiting from Portland to watch the festivities with me. We grew up together in Arcadia, California and have been best friends since we were 12. We’ve always had a thing for Prince Harry, and we were particularly excited to find out he was marrying Meghan Markle, an American actress who also hails from Southern California. In honor of the bride and groom, this cheese plate features cheese from both England and California.

The first cheese is Humboldt Fog from California creamery, Cypress Grove. This is an acidic, semi-soft goat cheese that has a bloomy rind and creamy interior. It has a bright, tangy flavor with notes of citrus and herbs.

The second cheese is Point Reyes Original Blue from the Point Reyes Farmstead Cheese Company. This is a punchy blue that’s creamy, slightly sweet, and packed with flavor. It’s a serious blue, with serious flavor – not for the blue-weary.

The third cheese is Applewood smoked cheddar from Ilchester, England. It’s a semi-firm cheddar with an attractive orange rind and yellow paste. It has a pronounced smoky flavor with a touch of spice on the finish.

The fourth cheese is the sheep’s milk Wensleydale from Yorkshire, England. It’s a mild and milky cheese with that distinctive sheep’s milk flavor. The texture is firm on the plate and creamy on the palate.


For charcuterie, I used a lavender saucisson which paired well with the cheddar. If you haven’t had saucisson before, get one immediately. It’s a dry-cured sausage that is incredibly rich and decadent. For fruit, I used green grapes, dried apricots, dates, and fig jam. These provided a variety of sweet and tart flavors that complemented each of the cheeses on the plate. Raw honeycomb was used to go with the blue cheese, but also paired well with the Wensleydale. The nuts on the plate are rosemary marcona almonds and complemented the smoked cheddar. Since these were all distinct, full-flavored cheeses, I chose thin water crackers as my vehicle as they have a neutral flavor.


Since this was a wedding celebration, I selected Prosecco to go with the plate. It was dry and had a crisp, fruitiness that lent itself well to all of the cheese on the plate, particularly the goat and the blue.

What Made the Plate?

  1. Humboldt Fog
  2. Point Reyes Original Blue
  3. Applewood Cheddar
  4. Wensleydale Sheep’s Milk
  5. Green grapes
  6. Dried apricots
  7. Dates
  8. Rosemary marcona almonds
  9. Water crackers
  10. Honeycomb
  11. Fig jam
  12. Lavender saucisson