Assembling a cheese plate is a simple matter when you follow a few rules of thumb. The most important thing is to enjoy your time with your guests and have fun!
No. 1 – Limit the number of cheeses you serve to 3 to 6 varieties that vary in texture and taste.
No. 2 – Count on serving a total of 2 oz. of cheese for each guest total (not 2 oz. of each kind).
No. 3 – Bring all cheeses to room temperature for maximum flavor.
No. 4 – Use a small spreader or knife when serving soft cheeses; for firmer cheese, cut into cubes or small strips.
No. 5 – Arrange the cheese on a cutting board or favorite serving plate and garnish with a few extras of your choice, such as olives, dried fruit, nuts, cured meats or fruit preserves.
Here are a few examples to try at your next gathering:
European Cheese Plate
• Prèfèrè de Fromi: a cow's milk, soft-ripened cheese from France
• Pecorino Toscano: a young, sheep's milk cheese from Italy
• Comte: a sweet and nutty French Gruyère
• Blue Stilton: a classic cow's milk, blue-veined cheese from England.
• Accompaniments: dried figs, cherry preserves and marcona almonds
Oregon Cheese Sampler
• French Prairie: a mild brie-style cheese from Willamette Valley Cheese Co. in Salem
• Chubut: a creamy Welsh-style, cow's milk cheese from La Mariposa in Sweet Home
• Garlic and Herb Chèvre: a flavored fresh goat's milk cheese from Fern's Edge in Lowell
• Crater Lake Blue: a bright and tangy cow's milk blue from The Rogue Creamery in Central Point
• Accompaniments: hazelnuts, marionberry preserves and dried pears
All American Cheese Plate
• Humboldt Fog: a soft-ripened goat's milk cheese from Cypress Grove In California
• Capriko: a rich and creamy semi-soft cheese made from cow and goat's milk in Wisconsin
• Beecher's Reserve Cheddar: an extra sharp Cheddar made in Seattle
• Maytag Blue: a sharp, cow's milk, blue-veined cheese made in Iowa
• Accompaniments: dry cured salami, fresh berries and pickled figs or raisins.
Stop by the cheese shop and let us help you plan your next gathering!
0 Comments