Summer is a tapestry of flavors and scents—moments you craft with the people you love, etched forever in memory. And nothing feels more like summer than a table set for no reason at all.

Can we truly define summer? The burning sun, the salty sea, the mountains scented with thyme and oregano. Sudden summer storms and the whisper of the northern winds. Blooming gardens, the fragrance of jasmine, May roses, and freshly watered basil at dusk. Neighborhoods, courtyards, and balconies filling with laughter and company, in the shade of the noon or the coolness of the evening. The stars and the moon lighting up our nights. The sweetness of grapes, the chill of a slice of watermelon.

Summer is a tapestry of flavors and scents—moments you craft with the people you love, etched forever in memory. And nothing feels more like summer than a table set for no reason at all.

That is how the perfect summer cheese board comes to life. It’s not made in the kitchen, nor does it follow a recipe. It’s built from memories, inspired by the people you’re waiting to share it with, decorated by the space where it will be served, and assembled to capture a moment you’ll want to keep. It doesn’t take much—the essential ingredients are imagination and the love you put into it.

Chapter 1 – Where 

Start with the place. On the balcony, in the yard, on the rooftop, or along the little alley outside the village house. In the shade of noon or under the light of the moon. With a view of the sea, the mountains, or the city lights. Accompanied by the song of cicadas, the stillness of the countryside, or your favorite music in the background.

Chapter 2 – The people

Then comes the people. Who will you share it with? Family and friends. Your other half. People you haven’t seen in a long time. The neighbor who stops by. Parents who brought their kids to play with yours. People you share love with.

Chapter 3 – The Cheese 

Whatever your fridge has to offer—or whatever your heart and appetite desire. There are so many good choices. A salty, peppery kefalotyri with herbal notes for adventurous palates (spoiler alert – FOULI Xmas25 Edition). A sheep-and-goat graviera. Fresh or aged goat cheese. A piece of feta. The milky, tangy taste of xygalo. Creamy spreads, Roquefort or blue cheese, local artisan varieties—and so much more.

Don’t overload your board. Two, maybe three types of cheese are enough: one special piece to steal the show, and one or two milder companions to balance and stretch the evening.

For example:

- A hard, aged cheese—salty, spicy, full of depth.

- A soft, fresh cheese—to bring a cool, creamy touch.

- A buttery graviera—to satisfy every palate around the table.

Plan for 150–200g per person if the board is the main event, or ~75g per person if it’s just a starter.

Fridge temperatures “put cheese to sleep,” so let it wake up. Give it time to come to room temperature and breathe, so its aromas can fully develop— yellow aged cheeses may need over an hour.

Don’t worry about perfect shapes or cuts—triangles, half-moons, uneven pieces. Bite-sized is all that matters. Even the “artfully careless” style creates stunning visuals. If using soft cheeses, place them in two or three small bowls on the board.

Tips:

- Cut the cheese as soon as it comes out of the fridge; it warms up faster that way.

- If you’re serving a very hard cheese, mind your knife— ideally, use a wedge for safe crumbling.

Chapter 4 – The Fruits 

August fruits—figs, peaches, grapes, watermelon, pears, prickly pears, berries— are natural partners for cheese. Head to the farmer’s market or your local grocer, and let your imagination run free.

Pair flavors that echo each other—sweet with sweet, fresh with fresh— or that balance each other—sweet with salty, acidity with sugar.

Some examples:

- Grapes and figs, with their sugars and sweetness, soften the tang of spreads, enhance the creamy finish of fresh cheeses, and pair beautifully with the spicy, herbal complexity of aged hard cheese.

- The aroma of peaches and apricots complements the buttery taste of graviera while lifting fresh white cheeses.

- Feta with watermelon— the timeless marriage of sweet and salty, aromatic and creamy.

- The gentle acidity of berries cuts through rich, milky cheeses (fresh goat or young graviera).

- Earthy tones of pears and prickly pears pair perfectly with high-gastronomy classics (pear & mizithra/Roquefort, prickly pear with aged sheep or goat cheese).

Tips:

- Slice fruit into bite-sized pieces, ready to enjoy with cheese in one mouthful.

- Don’t over-decorate—let the fruit be part of the board naturally.

- Very ripe fruit makes wonderful jams and chutneys—ideal board companions.

Chapter 5 – The Pantry 

Open your pantry and add elements like rusks or crackers to cleanse the palate between bites. Honey, jams, and nuts are also excellent complements.

Chapter 6 – On the Side 

Wine—well-chilled. Fragrant whites (like Muscat of Spina), or fruity, slightly acidic wines (like Liatiko-Moschato). Or raki. Or a homemade fruity cocktail— don’t hesitate to add mint, basil, even cinnamon. Or nothing at all— as long as you have the people you love around the table.

Chapter 7 – In Closing 

Don’t be afraid to experiment. Think outside the box. The most beautiful things often come from nowhere.