How to Make the Best Cheese Plate Ever
Cheese plates are a great, easy thing to serve at a dinner party. How hard is it to unwrap a bunch of cheeses and throw them on a wooden board? They work well before or after the meal, and allow the host to impress guests with some funky, novel flavors. While picking out cheeses can be overwhelming, try picking out four to five that work well together. Here are some suggestions for constructing an amazing cheese plate.
Something Old, Something New
The old adage applies well to cheese plates. It works best if you vary them by texture, age, milk type, and manufacturer. For instance, your plate could include a soft fresh goat cheese, a pungent washed rind cow's milk cheese, a semi-firm aged sheep's milk, and a spicy blue. Speaking of blues, you should offer no more than two blues on a plate, otherwise you risk overwhelming the other cheeses. You can also vary the plate by geography, but sometimes it's fun to keep that fixed, like an all-French or all-American platter.
Keep It Simple
Too much variety is overwhelming. Try offering six different cheeses at the most. If serving a small party, go with fewer. When buying cheeses, assume that the average guest will eat about 0.75 ounces each.
Befriend Your Cheesemonger
Never be afraid to ask your cheesemonger questions. He or she won't hurt you. If shopping at a store with knowledgeable cheesemongers, they should be more than happy to shepherd the selection process.
1. Ask which cheeses pair well based on your likes and dislikes.
2. Tell them what food you'll also be serving so they can match flavors.
3. If you're at a store with no knowledgeable cheesemonger, leave and go somewhere else.
Accessorize
Everyone likes a crusty bread with cheese, but it's best to stick with a milder bread to avoid overpowering the cheese. Think baguette over San Francisco sourdough. The same is true for crackers—steer clear of crackers flavored with onion, garlic, or other spices. Try pairing the cheeses with charcuterie, seasonal fruits, dried fruits, and nuts. Also worth a try: quince paste (sometimes known as membrillo).
Tools of the Trade
Don't worry about buying a wooden board made specifically for cheese. Any wooden cutting board will look nice.
Also, don't worry about buying a special set of cheese knives. It's a good idea to give each cheese a separate knife, but don't buy a bunch if you'll never use them again. The one exception is splurging on a soft cheese knife—the kind with holes down the length of the blade. Just one will suffice. They facilitate the slicing of soft, supple selections like Camembert or Reblochon.
Anyone else have other suggestions for making a great cheese plate?
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6 Comments:
Thanks Jamie, for an informative article. As a cheesemonger, I'd like to add a few further comments. We usually adhere to the .75 oz per person rule, per cheese, if your cheese board is the major component of your presentation. Especially if pairing wines or spirits or beer, a few eager guest will wreak havoc on your board while just a few will eat less than expected. Serve plenty of water and more bread or crackers than you would expect. It helps clear the palate between cheeses and dulls the alcohol.
Remember that cheese is seasonal. Try to find examples that show best characteristics of the season- early spring means bright, fresh goat milk, while Comte and Gruyere may be better served in Autumn or Winter where their heftier nature feels right. Large scale production cheese may be available year round (um, brie) but will never show as well as the little gems that you don't recognize off the bat. Trust your instincts and your cheesemonger. Include a few crowd pleasers and a challenger or two.
More than anything, have fun and take chances. Ask for tastes and remember that not everyone will love everything. The fun is in the process.
terrence_rennet at 8:57PM on 08/19/08
Jamie and Terrence, between the two of you I think I'm armed and ready for a cheese plate at my next dinner! :)
megannesta at 9:07PM on 08/19/08
A couple more suggestions to accompany the plate:
- Dalmatia fig spread [with or without orange]
- Skillet Street Foods' Bacon Jam
- Fresh, local honey for drizzling - or better yet, a little honeycomb
- Dress the plate with fresh herbs; your guests can add them to their tastes or use them for a little palate cleansing. Chive flowers make a gorgeous presentation.
- Some nice, buttery cerignola olives or yummy picholines
sallyforth at 10:22PM on 08/19/08
@terrence & sallyforth, great suggestions, thanks!
jamieforrest at 10:51PM on 08/19/08
I agree with sallyforth, good local honey is a fabulous accoutrement for cheese. Another good side item are spicy nuts that add a kick to the plate! Equally important: wine! It's also a good idea to group cheeses by flavor profile, so you can easily pair a good wine with the course. Good to try are Chardonnay with mild, delicate cheeses or a sweet wine like Sauternes with pungent aromas and strong flavors.
lonelyanchovy at 1:04AM on 08/20/08
I forget where i read it, but i've heard that pairing a cheese with a wine from the same region usually results in a good flavor combination.
mr guy at 10:44AM on 08/20/08