Tips & Tricks | Building a Cheese Plate
Published February 27, 2020
I have been a fan of cheese plates - or "boards" as they're now called - for years.
Like so many others, I REALLY fell in love with them during the pandemic lockdown.
I make them all the time, with all kinds of ingredients.
People have asked me to make them for their events and parties.
But what I really love to do is TEACH.
Coming soon, I will begin offering Board Building Workshops.
I'll explain everything from choosing the right "board," to choosing and preparing ingredients, figuring out how much you need, and so much more.
Stay tuned.
Published February 27, 2020
I have been a fan of cheese plates - or "boards" as they're now called - for years.
Like so many others, I REALLY fell in love with them during the pandemic lockdown.
I make them all the time, with all kinds of ingredients.
People have asked me to make them for their events and parties.
But what I really love to do is TEACH.
Coming soon, I will begin offering Board Building Workshops.
I'll explain everything from choosing the right "board," to choosing and preparing ingredients, figuring out how much you need, and so much more.
Stay tuned.
When most people and restaurants think about a cheese plate, they also think about charcuterie - cured and smoked meats. But when you keep kosher, which prohibits the mixing of dairy and meat products at the same meal, a cheese plate is a CHEESE plate. Of course, it can include fruits, vegetables, nuts, and even fish, which is not considered to be meat.
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Pick what you like
Trust yourself. Don’t be intimidated by a huge selection. You know what you like; use your favorites as a starting point. Then, if you’re feeling adventurous, choose something new that’s close to something you already know. Like cheddar cheese? Try an aged Irish Cheddar. Like Swiss? Try Emmenthaler or Comte. Consider your event Are you bringing a cheese plate to book club, where it will be the main attraction? Are you including a cheese plate on a buffet for a party or holiday dinner? Or maybe, you’re making a cheese plate for dessert, in the European style. The purpose of your plate and the number of people you’re serving, will determine how many cheeses you select and what you pick to go with them. Offer variety Generally, you want three to five different types of cheeses. Include one or two hard cheeses and a couple of softer choices. Include cheeses that are familiar to many people, like cheddar, gouda, parmesan, brie, and a mild blue cheese. Add something with some inclusions, like chives, mustard or dried cranberries. And think about using cheeses made from different milk, like a sheep’s milk or goat. Make it easy to eat Don’t make your guests struggle to cut their own cheese. It can be awkward, especially if they have a glass of wine in one hand. Do your guests a favor and pre-cut harder cheese into cubes, slices, and wedges. Softer cheeses can sit right on the plate, but very soft cheese should be in a little dish. Fill up the plate What else goes on the plate? Anything you want, really. Classic accompaniments include fresh and dried fruit – grapes, strawberries, dried or fresh figs, apricots, and dates. Fruit preserves work beautifully with cheese. It’s also nice to include a small dish of honey, which is great paired with salty cheese, like parmesan or pungent cheese, like blue. Also include nuts. Marcona almonds from Spain are awesome, but use any nuts that you like – pecans, walnuts or cashews work just fine. Serve bread and crackers Offer a variety of bread and crackers on the side. Be sure to include some plain crackers to go with the more flavorful cheeses. But don’t shy away from fancier crackers that are flavored with herbs or include nuts and dried fruit. The rule of thumb is enjoy a more flavorful cheese with a plainer cracker and a milder cheese with a more flavorful cracker. Use an interesting platter Any large platter will work, but wood or slate boards are in fashion right now and available at most grocery stores. But here’s another tip. Buy one large ceramic or marble tile at a big box hardware store. Wash it well when you get home and don’t forget to put some little felt or rubber feet on the bottom, so the tile doesn’t scratch your table. Arrange all your ingredients, pour yourself a glass of wine, and enjoy. |