A cheese platter is a simple dish to prepare that you can serve as an appetizer or aperitif on almost any occasion. To make it tasty and substantial, it is good to offer different types of cheeses, combining them with suitable foods and drinks. It is also important to prepare and serve the cheeses in a way that does not compromise their flavor and facilitate tasting for diners. With a little organization and the right combinations you can create a delicious cutting board, impressing your guests.
Steps
Method 1 of 4: Choose the Cheeses
Step 1. If you want to prepare an appetizer or an aperitif before dinner, serve light cheeses, so as to avoid the guests feeling full and heavy before the main course
Remember that your goal is to whet your diners' appetite rather than make them feel full. Consider light cheeses like fresh mozzarella and goat cheese.
You can also choose a light cheese that goes well with the main course. For example, goat cheese is perfect for typical Mediterranean or Middle Eastern dishes
Step 2. To fully appreciate the complex flavors of cheeses, the best strategy you can adopt is to serve different types of products
For example, it combines soft and hard cheeses with a distinctly distinct taste. It mixes cheeses made with milk from different animals and coming from various geographical areas.
- The ideal would be to serve 3-5 types of cheeses. If you exceed this amount, you risk overfilling the table and the effect will not be the most pleasant.
- For example, you could make a cutting board using Comté, Camembert, Manchego and Gorgonzola.
Step 3. Create a geographically themed cutting board
To decide which cheeses to serve, you could choose typical products of a certain area, be it an entire country or a region specializing in cheese processing. For example, you could serve a platter with cheeses exclusively of Italian origin or from the Loire Valley.
You can also make a diametrically opposite choice and serve cheeses from various parts of the world
Step 4. Alternatively you can choose cheeses prepared with different types of milk, for example goat, sheep and cow
The cutting board will thus be characterized by various flavors and unique combinations.
Step 5. Consider the same cheese family
If you want to practice identifying the differences between cheeses belonging to the same family, you could create a more homogeneous cutting board. For example, serve 3-4 different types of brie or camembert. Guests will have the opportunity to appreciate the similarities between the cheeses, while discovering subtle differences.
Method 2 of 4: Finding the Right Pairings
Step 1. When preparing a cheese platter, try serving them with salty foods such as cold cuts (eg ham and salami), dried fruit, roasted red peppers, seasonings such as mustard and chutney
You could also add caramelized onions and artichoke hearts.
- Try to avoid spicy products, which can overwhelm the flavor of the cheese.
- Olives are also excellent to accompany cheese.
Step 2. Choose crackers and bread with a mild or neutral taste
Avoid those with a strong flavor (such as garlic or herbs), as they will only overwhelm the taste of the cheese. Instead, opt for sourdough bread, baguettes, and neutral-flavored crackers.
Step 3. Raw vegetables are mostly avoided
While not all of them are inadequate, it is absolutely important to try to avoid those with a strong flavor. Carrots, broccoli, and cauliflower don't go well with most cheeses. If you want to add plant-based products, you could use sliced fennel and endive leaves.
Step 4. Choose sweet fruit that is not particularly sour, such as apples, pears, grapes and figs
You can also use dried fruit, such as raisins. The fruit enhances the taste of the cheese, without disturbing or overwhelming the palate.
Avoid fruits like orange, grapefruit, kiwi and pineapple, as they tend to sour the cheese
Step 5. Pair the cheese with the wine
In general, it is recommended to combine delicate cheeses and wines with a light structure, while cheeses with an intense flavor go best with full-bodied and robust wines. When in doubt, remember this simple rule: cheeses from a certain region go well with wines from the same area.
- For example, a goat cheese from the Loire goes well with a Sancerre wine from the Loire.
- If you have trouble pairing wine and cheese, ask a sommelier or cheese seller for advice.
Step 6. Properly combine cheese and beer
The rules are very similar to those illustrated for wine. Light cheeses go well with light beers, while stronger ones go well with dark and full-bodied beers. Also in this case it is useful to create combinations based on geographical origin, in order to combine cheeses and beers from the same area.
Try offering different beers suitable for the cheeses you have selected
Method 3 of 4: Prepare the Cheese
Step 1. Decide how much to use
Try not to abound with quantities; on the other hand, remember that it is only an appetizer or an aperitif. As a result, calculate around 30-60g of cheese per guest. The quantity to be served therefore depends on the number of guests.
For example, if you have invited 8 people for dinner, you should make about 500g of cheese
Step 2. Hard, semi-hard and semi-soft cheeses must be cut into wedges or cubes before being served
This rule is especially true for hard cheeses, as they are more difficult to cut, especially at the table. To make them easier to consume, cut them in advance.
- Gouda, cheddar, emmental and parmesan are some examples of hard or semi-hard cheeses.
- Semi-soft cheeses include blue cheese, monterey jack, and havarti.
- Exposure to air can intensify the flavor of certain semi-hard cheeses.
Step 3. Soft cheeses should be served whole, without removing the rind
Since they are generally spread on crackers and bread, it is good to avoid cutting them, providing a knife. Also consider that the inside of some cheeses has a diluted consistency, so it's not a good idea to cut them before serving.
- Soft cheeses include brie and camembert.
- The rind is the outer part of the cheese and has a firm texture. That of many soft cheeses is edible.
Step 4. Serve the cheese at room temperature:
the cold alters the flavor. Make sure you take it out of the refrigerator at least an hour before serving. Some of the hardest cheeses take around 2 hours for proper heating and ventilation.
Make sure you don't keep them in a hot environment, otherwise they can liquefy
Method 4 of 4: Serve the Cheeses
Step 1. When it comes to serving them, try to distribute them well
Avoid stacking them or getting them too close, or cheeses with a strong taste can overwhelm those with a delicate flavor. If you put mild cheeses next to pungent food they will end up absorbing the same flavor. Furthermore, by distributing them well, it will be easier for diners to serve themselves.
To make sure they have plenty of space, try spreading them out on a cutting board or plate
Step 2. Keep them separate from other foods
In fact, you should avoid placing them next to other dishes, so that delicate cheeses do not absorb the taste of pungent foods. Combining various foods can undoubtedly create a pleasing visual effect, but distributing them correctly protects the flavor of the cheese, not to mention that this way people won't flock to the appetizer table.
Step 3. Use a different knife for each cheese
As for soft cheeses, designate a knife for each type of cheese. This way no contamination will occur. Do the same for hard cheeses, in case you decide not to cut them before serving.
A butter knife is recommended for soft cheeses, while a kitchen knife will work for hard cheeses
Step 4. Organize them properly
To "guide" the diners, you should arrange the cheeses clockwise from the most delicate to the most pungent. You could also label them, adding a small description of the main features. Place them on a circular or rotating plate for easy access and visibility.
