Whether you’ve never crafted a cheese platter, or you’re a pro just looking for more ideas, this guide will teach you the best strategy for a perfect cheese platter.
Selecting the Best Cheese for a Cheese Board
Include a variety of textures and flavors. Choose at least one from each group of cheese: aged, soft, firm, or blue. Some examples: Aged: Aged Cheddar, Comte, Goat cheese, and Gouda. Soft: Constant Bliss, Camembert, and Brillat-Savarin. Firm: Manchego, Mimolette, and Parmigiano-Reggiano. Blue: Gorgonzola Dolce, Valdeón, and Stilton.Consider selecting cheeses by the type of milk used (cow, goat, sheep). This will ensure a range of different flavors on the plate.Serve at least one familiar cheese. Gouda or Brie are fairly common, popular cheeses.
How much is enough?
A good rule of thumb is 1 ounce of each cheese for every guest and about five types of cheese.For a party in which cheese is the main event, plan on buying 3 pounds for eight people, 6 pounds for 16 people, or 9 pounds for 24 people. If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.If you know from experience that one type of cheese is always the most popular, purchase extra of that variety.
Cheese Board Accompaniments
Offer a selection of breads. Include sliced baguette, bread sticks, and crackers in different shapes and sizes. Vary taste and texture among the breads as well as the cheeses.Jarred condiments and vegetables are quick and fuss-free. Try sweet preserves or honey, tart chutneys, and spicy mustards. You might add artichoke hearts, roasted red peppers, and caponata. If you have time, prepare caramelized onions, which complement most cheese plates.Various other sweet and salty items can work. Try cured meats such as prosciutto and salami, or candied nuts and pistachios. Assorted seasonal and dried fruits can include figs, cherries, apples, and pears.
Serving Tips
Separate strong-smelling cheeses. If you want to serve a pungent, stinky-socks cheese, place it on a separate plate so it doesn’t overpower the more delicate ones. Four or five choices are enough. Set out a separate knife for each cheese. Soft cheese spreads well with a butter knife; firm cheese might require a paring knife; and aged cheese often requires a cheese plane. Remove the cheese from the refrigerator an hour before serving. Cold mutes flavor. Spread out your spread. Place the cheese platters and the other nibbles on several tables to avoid guest gridlock. Label each cheese. You won’t need to recite the names all evening, and you can jot down a few poetic adjectives describing their flavors. Learn how to store cheese properly. If you shopped in advance, preserve the cheese’s quality long after it leaves the store. If there are leftovers, wrap them properly to enjoy again later.
