Creating the Perfect Cheese Platter
Selecting the Cheese
Try
to include a variety of textures and flavors. Most cheese belongs to
one of four basic categories: aged, soft, firm, or blue. For a good
variety, choose at least one from each group. Below are some examples.
Aged: Aged Cheddar, Comte, Goat Gouda
Soft: Constant Bliss, Camembert, Brillat-Savarin
Firm: Manchego, Mimolette, Parmigiano-Reggiano
Blue: Gorgonzola Dolce, Valdeón, Stilton
You
can also try selecting cheeses by the type of milk used (cow, goat,
sheep). This will definitely ensure a range of different flavors on the
plate.
Tip: Always serve
cheese at room temperature, as serving it cold mutes the flavor. Remove
the cheese from the refrigerator at least an hour before guests arrive.
How Much Is Enough?
For
a party in which cheese is the main event, plan on buying 3 pounds for
8 people, 6 pounds for 16, or 9 pounds for 24. If cheese is one of many
items being served, plan on buying 3 to 4 ounces per person.
Offer
a selection of breads, including sliced baguette, bread sticks, and
crackers in all different shapes and sizes. It’s a good idea to vary
taste and texture among the breads as well as the cheeses.
Set
out a separate knife for each cheese, especially the soft varieties.
Soft cheese spreads well with a butter knife; firm cheese might require
a paring knife; and aged cheese often requires a cheese plane.
Accompaniments
Accompaniments create a dynamic contrast with rich cheeses.
Jarred
condiments and vegetables are quick and fuss-free. Try sweet preserves
or honey, tart chutneys, and spicy mustards. You can also add artichoke
hearts, roasted red peppers, and caponata. If you have a bit more time,
prepare caramelized onions, which complement most cheese plates.
Various
other sweet and salty items can work as well. 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.
