Kamil Perry
There are many ways to serve cheese on a tray, and it's a perfect appetizer for any occasion. The first step is to select your cheeses, usually 3–6 different types, including a mix of soft, semi-hard, and hard cheeses, such as brie, camembert, cheddar, and parmesan. Next, take the cheeses out of the fridge at least 30 minutes ahead of time to let them come to room temperature. Use different knives for each cheese to prevent them from tasting like each other. Then, add accompaniments such as crackers, bread, nuts, dried fruits, and meats. When arranging the tray, place the biggest items first, such as the cheese, then fill in the gaps with the other components. Finally, add the smallest accompaniments, like nuts, to fill in any empty spaces.
| Characteristics | Values |
|---|---|
| Number of cheese varieties | 3-6 |
| Type of cheese | Firm, semi-firm, soft, spreadable, strong, flavoured |
| Examples of cheese | Cheddar, Gouda, Edam, Gruyère, Dubliner, Manchego, Brie, Camembert, Goat Cheese, Blue Cheese, Parmesan |
| Quantity of cheese | 1-2 oz per person as an appetizer, 4-5 oz per person for dinner |
| Accompaniments | Crackers, crostini, bread, fruits, nuts, olives, meats, dips, jams, honey, chocolate, chutney |
| Serving temperature | Room temperature |
| Serving time | Take cheese out of the fridge 30 minutes to 1 hour before serving |
| Serving board/platter | Glass, marble, wood, tray, baking sheet, cutting board |
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Choose a tray
The platter or board you use will impact the appearance of your finished cheese board. A gleaming glass tray looks sleek and modern, while a marble platter adds elegance. Wood boards bring a rich rustic quality to a cheese platter presentation. For instance, a dark wooden board complements the outdoors and makes cheese and meats pop. The size of your event will determine the size of your tray. A good rule of thumb is to have 2 ounces of each cheese per guest.
If you don't have a dedicated cheese board, you can use a nice wooden cutting board, a large serving platter, or even a tray or baking sheet covered with parchment paper. If you're serving cheese after dinner, you can serve it on a platter or plate the cheeses individually. The latter method allows you to prepare the cheese course before your guests arrive.
If you're serving the cheese as an hors d'oeuvre, plan on 1 to 2 ounces of each cheese per person. If you're serving the cheese as an after-dinner cheese course, figure 1 to 1 1/2 ounces of each cheese per person. Usually, three cheeses are a good amount, but if cheese is the centerpiece of your party, you'll need at least five or six.
If you're serving cheese as an appetizer, plan to have 2-3 oz. of cheese per person. If you're serving a lot of accompaniments, people will eat less cheese. If you're making a cheese plate for dinner, plan for 4-5 oz. of cheese per person and load that plate up with plenty of fruits and veggies.
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Pick your cheeses
When selecting cheeses, it's a good idea to offer a variety of flavours and textures. A good rule of thumb is to choose three different cheeses, but the number of varieties you include can also depend on the number of people you're serving. For instance, if you're creating a cheese board for two people, buying three kinds of cheese will be enough, and you can reserve the extra for future cheese boards. For larger parties, five to six cheeses should be plenty.
If you're serving cheese as an hors d'oeuvre, plan on 1 to 2 ounces of each cheese per person. If you're serving cheese as an after-dinner course, 1 to 1 1/2 ounces of each cheese per person is sufficient. If you're serving cheese as an appetizer, plan to have 2-3 oz. of cheese per person. If you're serving a lot of accompaniments, people will eat less cheese, so plan for 4-5 oz. of cheese per person if you're serving fewer accompaniments.
- Firm or semi-firm cheeses: Aged white cheddar, Gouda, Edam, Gruyère, Dubliner, and Manchego.
- Spreadable or soft cheeses: Brie, Camembert, and soft goat cheese.
- Strong-smelling and bold-flavoured cheeses: Gorgonzola, Stilton, and Roquefort. These might not be for everyone, so consider your audience before including these.
- Flavoured cheeses: Dill havarti, pepper jack, garlic herb cheddar, or another flavoured option.
You can also choose cheeses based on a theme. For example, you could focus on cheeses from a specific region, such as the United States, Spain, Italy, or France. Alternatively, select cheeses made with different types of milk, such as cow, goat, or sheep's milk.
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Prepare the cheese
Preparing the cheese is a crucial step in serving cheese on a tray. Here are some detailed instructions to help you prepare the cheese like a pro:
Selecting the Cheeses
The first step is to choose the cheeses you want to include on your tray. It's recommended to offer a variety of flavours and textures to make your cheese tray more interesting. Consider selecting cheeses from different categories, such as firm or semi-firm cheeses, spreadable or soft cheeses, and something funky or bold in flavour. Some popular options include aged white cheddar, Gouda, Brie, Camembert, blue cheese, and goat cheese. The number of cheese varieties you choose can also depend on the number of people you're serving. As a rule of thumb, plan for 1-2 ounces of cheese per person if served as an hors d'oeuvre, and 1-1.5 ounces if served as an after-dinner cheese course. For a large party, three to six different cheeses should be plenty.
Preparing the Cheeses
Once you've selected your cheeses, it's time to prepare them for the tray. Take the cheeses out of the fridge at least 30 minutes to one hour before serving to allow them to come to room temperature. This enhances their flavour. You can either leave them wrapped and take them out of the fridge beforehand, or you can unwrap and cut them straight out of the fridge, then let them come to temperature on the tray. Cover the cheese with beeswax or plastic wrap to prevent drying.
When it comes to slicing the cheese, there are a few techniques to consider:
- For hard or semi-hard cheeses like cheddar, slice them into cubes or fan out slices across the board.
- For soft cheeses like Brie, cut bite-sized slices or wedges, and provide cheese knives for guests to slice as desired.
- For funky or bold cheeses, use a fork to create large chunks.
- If you have cheese logs, use a thin-bladed soft cheese knife, wire, or unflavoured, unwaxed dental floss to cut them into small rounds.
- For cheese wheels, use a knife to cut wedges from the centre outward, using a toothpick to score guidelines first.
Presenting the Cheeses
When placing the cheese on your tray, consider the visual appeal. Start with the biggest items as focal points, then work your way down to the smallest accompaniments. Place contrasting items next to each other, whether in shape, colour, or texture. For example, you can stack up slices of hard cheese to make it easier for guests to take a piece without sawing through it. You can also offer a different knife for each cheese to prevent flavour transfers.
Remember, the type of platter or board you use can also impact the overall presentation. A glass tray gives a modern look, while marble adds elegance, and wood brings a rustic charm.
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Add accompaniments
When it comes to accompaniments, the options are endless. You can add fruits, nuts, crackers, meats, and bowls of dips or smaller items. The key is to offer a variety of textures and flavours to your guests.
For something sweet to balance out the salty, funky cheeses, you could add honey, jam, or dried fruit. For a crunchy element, nuts, crispy chickpeas, and crackers are a great choice. You could also provide different types of crackers, such as those containing nuts, seeds, and whole grains, to offer variety. If you want to provide a bread option, plain sourdough or French bread is a good choice, as flavoured breads can overwhelm the flavour of the cheeses. However, breads containing walnuts, dried fruit, or olives are an exception and pair well with cheese.
If you want to add some salty snacks, consider olives or cornichons. For some colour, add seasonal fruits like apples, pears, or grapes. You could also add some fresh herbs, such as rosemary or thyme, for a festive touch during the fall and winter seasons.
Meats are also a popular addition to a cheese tray. You could include deli meats such as salami, prosciutto, or sausage. If you're including multiple types of meat, consider rolling or folding them to save space on the tray.
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Arrange the tray
When arranging the tray, it's important to consider the size of your event and the number of guests. This will determine the quantity of cheese and the size of your tray or board. A good rule of thumb is to plan for 2-3 oz. of cheese per person if served as an appetizer, and 4-5 oz. if it's the main dish. If you're serving cheese after dinner, you can opt for one rich and creamy cheese or a few full-flavoured options.
The type of platter or board you use will also impact the overall appearance. A glass tray looks sleek and modern, marble adds elegance, and wood brings a rustic charm. You can use a dedicated cheese board, a wooden cutting board, a large serving platter, or even a tray covered with parchment paper. For a very large event, consider preparing multiple cheese trays.
Now it's time to select your cheeses. It's best to offer a variety of flavours and textures, so choose from firm or semi-firm cheeses, spreadable or soft cheeses, and something funky like a strong blue cheese. If you're serving a large group, aim for five to six types of cheese. Don't forget to take the cheese out of the fridge at least 30 minutes to one hour ahead of time to allow it to reach room temperature.
When arranging the cheese on the tray, start with the biggest items first. Place the cheese, then add meats, crackers, and any bowls or cups. Try to put contrasting items next to each other, whether in shape, colour, or texture. For example, you can cut hard cheeses into slices or cubes and stack them on the board, while leaving soft cheeses whole. Fill in any gaps with the smallest accompaniments, such as nuts, dried fruits, or olives. Finish by adding a few cheese knives for slicing and spreading.
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Frequently asked questions
If you're serving cheese as an hors d'oeuvre, plan for 1-3 oz. of cheese per person. If cheese is the main attraction, you'll need at least three and probably five or six cheeses.
Choose cheeses with a variety of flavours and textures. Here are some examples:
- Firm or semi-firm cheeses: aged white cheddar, Gouda, Edam, Gruyère, Dubliner, and/or Manchego.
- Spreadable or soft cheeses: Brie, Camembert, and/or soft goat cheese.
- Funky cheeses: a strong blue cheese, like Gorgonzola, Stilton, or Roquefort.
You can use a nice wooden cutting board, a large serving platter, or even a tray or baking sheet covered with parchment paper. A gleaming glass tray looks sleek and modern, while a marble platter adds elegance.
You can serve cheese with crackers, bread, fruits, nuts, olives, meats, and dips. If you're serving cheese as an appetizer, pair it with relatively savoury accompaniments such as olives, prosciutto, nuts and/or chutney. If you're serving cheese after dinner, pair it with sweeter accompaniments such as jams, honey, dried fruit and toasted nuts.
Cut the cheese into slices or cubes to make it easier for guests to eat. Arrange the cheese first, then meats, then crackers, then any bowls or cups. Finish off by filling in any empty space with the smallest accompaniments, like nuts and berries.
