From my research I have found that the most common reasons people don’t invite others over is because of time, money, and know how. Don’t let this stop you from celebrating and enjoying your loved ones! Entertaining is easy when done with cheese plates. Here is how to put together a beautiful tasty cheese plate. All will be sure to please even the most picky eaters. After a lot of tasting and research I did all the work for you creating The Pretty Plate Cheese Paring Guide that lists no-fail paring for cheese and accompaniments.
I just love cheese plates for so many reasons. Did you know it takes no longer to put together a cheese plate then it does to set out chips and salsa? And it is more creative, and delicious. Cheese plates can be done in advance to let you do other things before people arrive. You can make it fit for any diet or appetite, and party budget by choosing the perfect accompaniments and can serve the plate as appetizers, a first course and even desserts. Here is what you need to know to be a success.
Cheeses come in a wide range of price points. Cheese can be very simple and or sophisticated and still be stunning and delicious. Putting it together is simpler than you think! You don’t need to know all the 1,000 varieties of cheese – they all fit into 6 simple categories.
6 Cheese Categories
Fresh:
- Very soft and delicate; Easily spreadable
- Mild and can be slightly sweet
- Not aged – should be consumed quickly once open for best flavor.
Examples: Cream Cheese, Ricotta, Fresh Mozzarella
Soft:
- Easily spreadable, may have a white/creamy rind, which is usually edible and tends to have stronger flavor then the interior. They are usually buttery and savory even sometimes bitter or earthy.
Examples: Brie, Camembert, Goat Cheese
Semi-Soft:
- Are smooth, mild buttery to slightly sharp; can be slightly acidic. This category has the widest variety of flavors.
Examples: Fontina, Montery Jack, Harvarti and Muenster
Firm:
- Slightly salty, nutty, getting more complex and drier with age, Some have a non-edible wax rind.
Examples: Gouda, Edam, Gruyere, Cheddar
Hard:
- Pleasantly sharp and salty, sometimes Crumbly, Usually “grating cheeses”
Examples: Parmesan, Asiago, Romano, Manchego
Blue Veined:
- Firm and crumbly, can be pungent, sharp, salty and earthy
Examples: Gorgonzola, Stilton, Roquefort
*Note the factor that will move a cheese from one category to the next is age. The age of a cheese deepens the flavors and changes the texture. You can have aged goat cheese and cheddars for example that will move up to the next level or young Swiss cheese that can move down.
A great eye-catching plate has these basic elements: color, shape and texture:
There are endless combinations of cheeses; accompaniments colors, shapes and textures to play with so you may fall in love with one particular combination that you serve all the time or each time it may be different.
You can do this! And you may even already have the items you need in your house. Get your Cheese Paring Guide for simple delicious no-fail pairings.
Here is how to make an eye-catching and delicious cheese plate:
Step 1 – Pick Your Cheese:
Select 3 cheeses from any variety of the cheese categories: For example you may choose a Soft, Firm and Blue cheese for one plate or Semi-soft, Firm, and hard cheeses for another.
Step 2 – Pick the Accompaniments:
Accompaniments are all the little extras that pair with the cheese. Try picking 2-3 accompaniments to go with 3 cheeses. When choosing your accompaniments keep color, shape and texture in mind. The best thing about accompaniments are that most of them are shelf-stable.
- Oil and Vinegar: extra virgin olive oil, flavored oils or aged balsamic vinegar
- Nuts: almonds, pistachios, spiced walnuts
- Syrups and spreads: honey, maple syrup, fruit chutney, savory jellies and mustards
- Fruits and vegetables: both fresh and dried items work here, grapes, apricots, roasted asparagus, marinated mushrooms
- Bread, cracker, and cookies: Variety of crackers, rustic breads, crostini, shortbread, ginger thins
- Meat: Prosciutto, salami, ham, mild peperoni
Step 3 – Putting it on the Plate:
Choose a large plate or even a nice cutting board to display your cheeses. Nothing with too many designs on it as this will take away from the beauty of the cheeses.
Feel free to leave the cheese in manageable wedges or slice or crumble a few pieces to make it easy for guests to enjoy quickly. If the cheese is crumbly or very soft like some blue cheese and brie leave it whole with a cheese knife beside it and let the guests do the work.
Place accompaniment around cheese to create a colorful edible display. Remember, a great eye-catching platter has color, shape and texture. Use the color and shape of the cheese and accompaniment to add accents and interest as well as flavor. Want a little assistance? Get your Cheese Paring Guide for simple delicious no-fail pairings.
Lastly have appropriate cheese knives or spreaders and spoons if necessary readily available for serving. A great option would also be to label the cheeses so your guests know what they are tasting or you can explain them as well.