A perfect cheese platter
Cheese has always been popular and many people enjoy a good cheese platter after a meal with a cheeky glass of port. But in recent years, cheese has become much more than just something to finish off a tasty meal.
So if you’re thinking of putting together a cheese board to end all cheese boards, then here are some tips.
Select the right cheese
When choosing which little numbers will make it on to the platter, you need to take into account several factors.
Firstly, texture and flavour. Try to go for a good variety. Choose and firm cheese like Gouda or Cheddar. Something soft like Camembert or Saint-Damase. A hard cheese always goes down well so maybe opt for Manchego, Pecorino or a Romano would be a good choice. A blue cheese is a must. You can’t go wrong with a good Stilton but other options would be Roquefort or St Agur.
We also like to add in a smoked cheese too for a different taste hit – try a nice smoked Gouda or an Applewood smoked Cheddar. And don’t forget to serve at least one familiar cheese. Although people like to tickle their taste buds with something new, the old favourites always go down well.
How much do you need?
If cheese is the star of you buffet, then we recommend at least 6 cheeses on your platter for 8 people. A typical pre-packed pack of cheese is 200 / 250g. If, on the other hand, cheese is one of many items being served, plan on buying roughly 45 / 50 grams per person, so maybe opt for deli bought cheeses where you can request the weight you require giving you more variety in smaller quantities.
What goes well with a good cheese
There’s obviously the good old cracker. And these days the variety of crackers you can buy is as vast as the types of cheese you can purchase. Again think of taste and texture so offer other breads such as slice baguette or an artisan bread. We like a nice pesto and walnut bread or a flavoured sourdough.
Offer a selection of condiments and vegetables. Try sweet preserves, chutneys and a spicy mustard. Add in some olives, roasted peppers, capers, pickles or celery. And caramelised onions complement most cheese boards.
And we all know fruit goes very well too. But why not try cherries, as an alternative to grapes. Or slices of apple and pear. Figs not only look fantastic but taste amazing too. And pistachios and walnuts add a nutty flavour twist to a cheesy bite.
Give us some serving tips
You can’t really go wrong with a cheese board, but there are a few things to remember. Offer a variety of knives for each cheese. Soft cheeses require spreading and harder cheeses need something that cuts well. If you can put out a knife for each different cheese which stops your Cheddar ends being smeared with the remnants of the Camembert.
Take the cheese out of the fridge at least an hour before serving. Cold hinders the natural flavour or the cheese, and, believe it or not, the fragrance.
Space out your cheese on your board. Not only does it look better but it also helps avoid awkward cutting and cross contamination.
And finally, if you have time, label your cheese. Some may be obvious but others may require a little help. A label stops people seeking you out to ask and wasted cheese when it wasn’t what they thought it was. They also look great too and can add to the look and feel of the cheese board as a whole.
So after all that we know that your next cheeseboard will be a work of art. That leaves us with only one thing to say. Enjoy!
