How to Make the Perfect Cheese Platter

Whether to serve to guests as part of a dinner party, to finish off a buffet or just to enjoy on a summer’s evening in the garden, a cheese platter appeals to nearly everyone.  There are just so many types of cheese that there is always something that every guest will like, even if they end up nibbling the accompaniments!  So how do you make the perfect cheese platter that looks the part as well as tasting great?

Getting organised

The most important part of the cheese platter is obviously the cheese but it isn’t the only part.  However, let’s start with the cheese.  Try to serve a range of textures and flavours in the cheese and the guide for this is that most all fall into one of four basic categories – aged, soft, firm and blue.  So by selecting at least one from each of these four, you have a great starting place and always make sure there is one familiar cheese in there that everyone will know.  Examples of each include:

• Aged – aged cheddar, comte, goat gouda
• Soft – camembert, brillat-savarin
• Firm – manchego, parmesan-reggiano
• Blue – gorgonzola, stilton

Guessing how much cheese you need can be tricky but another guide figure is that you will likely use 3 pounds of cheese for eight people, 6 pounds for sixteen or 9 pounds for twenty-four.  If cheese is only part of what is being served, then aim for 3-4 ounces per person.

Accompaniments

What makes the cheese board a hit is what you serve in addition to the cheese.  One steadfast hit is a selection of breads including sliced baguette and bread sticks in addition to crackers and biscuits.  The different textures and flavours of these will all work differently with the cheeses and mean that every bite is a little different.

You don’t want to go overboard on the accompaniments but a simple pot of condiment will be enjoyed by most people.  Anything from chutneys and mustards to something sweet like preserves or honey can be served and vegetables are also a great accompaniment.  Caramelized onions are a wonderful friend to cheese if you have time to prepare them while roasted red peppers or even artichoke hearts work well.

Contrast sweet and salty items with your cheese by offering cured meats such as salami or prosciutto while nuts and candied items also contrast well.  Dried and seasonal fruits such as apples, pears and grapes are traditionally included in a cheese board and for good reason.

Presentation

Once you have everything together, then presentation is the final element.  I was recently given a beautiful personalisedcheese board with my favourite cheeses on it that swings open and has a selection of cheese knives underneath. 

Once you have your favourite board, remember to keep the strong smelling cheese away from each other, less they gang up on your guests.  Make sure you have a knife for each cheese as well as one for butter and a paring knife for any of the firm cheese.  You can even pop little name tags beside each cheese so guests aren’t constantly asking which one is which.  Finally, remember to take the cheese platter out of the fridge an hour before serving as being too cold spoils the flavour.  Then enjoy!