How to Build a Cheese Plate
A cheese plate doesn’t need to be complicated. It can be as simple as one boss cheese paired with the perfect wine or a flight of various cheeses. Building a cheese plate should never be a daunting task. It’s fun, easy, and takes no time at all. By all means, choose the cheeses that you (or guests) like but try to keep a few things in mind before plating.
Our cheesemongers are here to help you create your own or order one that we can plate for you.
And you can always stop by to taste before buying.
Mix up textures.
Unless you are going for a theme that will dictate texture (i.e. aged pecorinos), you should try to vary the textures from soft to firm. There’s a huge range of textures in cheese so this is relatively simple. If you have a super runny or goopy cheese, contain it so it does not get too messy and provide a spoon.
Include different milk types.
For a nice range of flavors, choose at least three out of the four options we have here in the States: goat, cow, sheep, or water buffalo. There are many blends out there, too.
Offer cheese of various origins.
Again, unless you have a country theme (i.e. all French), try to pick cheeses from many sources. These days it is very easy to find cheese from many countries.
Plate in order of strength.
You never want to start with a blue or washed rind style, which will overpower the flavors of anything gentler. Provide a separate serving tool for each cheese to keep the cheeses clean and flavors separated. If you are choosing one wine or beer to pair with the whole plate, pick something that’s relatively friendly to all of them.
Fresh or dried fruit (other than citrus), nuts, olives, and bread are all great accompaniments. You can also serve honey, chutneys, jams, or preserves on the side.