Entertaining with Cheese

One of the most common things I hear when people look at a cheese selection is “Wow, I love cheese, but I don’t know anything about it and I have no idea where to start in putting together a cheese board”.  Well, the most important thing is that a love of cheese exists!  There are a few guidelines that will enable even the most novice of cheese lovers to put together a cheese display that will woo family and friends. Keep in mind that these are not hard fast rules, after all it really comes down to what you enjoy.

Whether you're preparing individual servings or a display platter, you need to know how much to buy and serve, and then how to present the cheese at its best. Generally, 3 ounces, or a little under ¼ pound of cheese per person will ensure everyone is able to enjoy your selections.  If there are other appetizers or dessert choices, serve about 2 ounces per person. However, if you are serving more than one cheese, assume everyone will have a piece of each cheese, and be sure there are about 3 ounces of each cheese per person.

  It’s usually nice to include at least one cheese from each of the three major milk categories: cow, sheep and goat. Similarly, we like to include a variety of textures. A selection of three would be a starting point. For example, one might choose something smooth and spreadable, something semi-soft and something on the firmer side. 

So what will you be serving your cheese on?. The goal is to create a visual contrast between the serving surface and the cheeses. Choose one that highlights the cheese. For example, a dark platter highlights white and cream-colored cheeses.  A white platter serves as a nice backdrop for a variety of different cheese colors, such as ash ripened or cheeses with annato. Rustic cheeses present well on straw mats, and a clear glass platter serves small individual cheeses that do not require cutting.  Wood platters or cutting boards always make nice cheese presentations, as do marble or slate platters.

Arrange cheeses in a pattern that reflect the natural shape of the cheeses. For example, three cheeses, one round, one triangular wedge, and one slender wedge,  allows each shape to stand out and easily distinguished. 

Once the cheeses are arranged, finish the display with accompaniments that will enhance the enjoyment of the cheese and heighten the visual appeal of the display. Small quantities of comb honey, preserves, or chutneys; dried fruits such as figs, apricots, dates or cherries or grapes; a pleasing row of vegetables, olives or nuts will provide a wide range of textures, flavors and eye appeal.  If the cheeses are soft and runny, put any crackers and bread on a separate plate. If the cheeses are firm, the crackers and bread can be on the same plate.

People often ask if it is more appropriate to serve cheese before or after a meal and, if it is being served as part of a dinner, before or after the dessert course. Traditions vary widely so do what works best for you and your guests. 

Finally, to keep the flavors of each cheese true, make sure each cheese has a knife of its own and always bring cheese to room temperature before you eat it. As I always say, are you at your best when you come from the cold? Allowing the cheeses to come to room temperature ensures the aromas and flavors will be at their best.