3 Ways to Make a Cheese Plate
|January 22, 2016||Posted by Tracy Knutsen under Appetizers|
- Soft Cheese: Isigny Sainte-Mère Bonhomme Brie
- Aged Cheddar: Borough Market Clothbound Cheddar
- Goat Gouda: Yodeling Goat
- Creamy Blue: Fourme d’Ambert
- Bread and water crackers
Around the World
- Raw Milk Soft-Ripened: Mons Camembert (France)
- Aged Manchego: El Trigal (Spain)
- Cave-Aged Emmentaler: Kaltbach (Switzerland)
- Blue: Gorgonzola Dolce (Italy)
- Marcona almonds
- Organic fig spread
- Baguette rounds
- Raincoast Crisps
The Bold and the Beautiful
- Aged Cheddar: Black Creek Cheddar
- Aged Goat Cheese: Vermont Creamery Bonne Bouche
- Roquefort: Papillon Organic Roquefort
- Soft-Ripened Brie (with a rustic, bloomy rind): Cellars at Jasper Hill Harbison
- Chocolate-covered nuts (Tip: look for Piedra des Lunas!)
- Peruvian drop peppers
- Dried fruit crisps and sliced bread
Choose Your Cheese Adventure
Although those are fail-proof options, don’t be afraid to build your own cheese plate. Set yourself up for success by reading these eight tips first:
- Mix it up! Offer a selection of different styles of cheeses. Three to four options work, and plan on two ounces per person.
- Let them breath. Letting cheeses “breathe” for an hour before serving enhances the flavors. They should be served at room temperature.
- Label each cheese. This way your guests know what they’re enjoying.
- Buy at the right time. Purchase cheeses just a day or two before your event so they are at their best.
- Befriend our cheesemongers. They can point out what’s best to eat now.
- Serve both bread and crackers. Different textures enhance the experience. Some favorites are crostini crackers, water crackers and the baguette.
- Don’t forget the savory details. Additions like olives, roasted nuts and marinated vegetables are key.
- Add some sweets. The sweetness in fruit complements the saltiness of cheese.