Kamil Perry
There's nothing more satisfying than a fancy cheese board, but how do you make one? Well, it's actually very simple. First, select your cheeses—soft cheeses like brie and camembert are always a hit, but you can also choose semisoft cheeses like Fontina, or even a blue cheese like Gorgonzola. Next, take your cheese out of the fridge about an hour before serving, and assemble it on a board or plate. A marble or wooden cheeseboard is classic, but you can use any flat surface that fits the cheese. Just remember to add contrast—most cheeses are light-coloured, so a dark background is ideal. Now, add your accompaniments. Crackers, bread, and breadsticks are traditional, but you can also add fresh or dried fruit, nuts, cured meats, olives, herbs, and condiments like honey and mustard. Finally, give each cheese its own serving utensil, and you're ready to serve!
| Characteristics | Values |
|---|---|
| Number of cheeses | 1-5 different cheeses |
| Cheese types | Brie, Camembert, Boursin, Fontina, Gorgonzola, Manchego, Parmigiano-Reggiano, etc. |
| Cheese course | Served after the main course, either before or as dessert |
| Cheese accompaniments | Crackers, bread, bagels, baguette, breadsticks, focaccia, pretzels, dried/fresh fruit, nuts, cured meats, olives, herbs, honey, preserves, mustards, cornichons, pickles, etc. |
| Cheese presentation | Use a large, flat board/surface (e.g. marble, wooden, slate) with a dark background for contrast. Place small bowls around the board first, followed by wedges/chunks of cheese, arranged by order of tasting (strong to mild). |
| Cheese preparation | Take cheese out of the fridge 1 hour before serving to bring it to room temperature. Use a separate serving utensil/knife for each cheese. |
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What You'll Learn
- Choose a board: marble, wood, slate, or plastic
- Pick a variety of cheeses: soft, semisoft, cow's milk, goat's milk, etc
- Prepare cheese: cut, slice, or shape
- Add accompaniments: crackers, bread, cured meats, fruit, olives, herbs, and condiments
- Serve at room temperature with a separate knife for each cheese
Choose a board: marble, wood, slate, or plastic
When it comes to choosing a board for your fancy cheese, you have several options: marble, wood, slate, or plastic. Each material has its own advantages and can enhance the presentation of your cheese plate. Here are some things to consider when selecting a board:
Marble:
A marble cheese board is a classic choice that adds a touch of elegance to your presentation. Marble is a sturdy and stylish option that can keep the cheese cool, especially if chilled before serving. It provides a beautiful backdrop for the cheese, creating a contrast that makes the cheese stand out.
Wood:
Wooden cheese boards bring a rustic and natural element to the table. They are versatile and can come in various shapes and sizes. Wood is a warm and inviting material that pairs well with the richness of the cheese. Wooden boards are also easily accessible and affordable, making them a practical choice.
Slate:
Slate cheese boards offer a modern and sleek aesthetic. They often have a dark surface that provides an excellent backdrop for showcasing the cheese. Slate is a durable material that can also help keep the cheese cool, similar to marble. It adds a unique and contemporary touch to your cheese presentation.
Plastic:
Plastic cheese boards are lightweight, affordable, and easy to maintain. They are a practical choice, especially if you're looking for something convenient and versatile. Plastic boards can come in various colours and designs, allowing you to add a playful or colourful element to your cheese presentation.
When choosing a board, consider the size of your cheese selection and the overall aesthetic you wish to achieve. Remember, the board is the canvas for your cheese, and adding contrast through colour and texture can elevate the visual appeal of your fancy cheese presentation.
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Pick a variety of cheeses: soft, semisoft, cow's milk, goat's milk, etc
When it comes to creating a fancy cheese plate, it's important to offer a variety of cheeses to cater to different tastes and preferences. Here are some suggestions for soft, semi-soft, cow's milk, and goat's milk cheeses to include:
Soft Cheeses
Soft cheeses have a high moisture content, often between 55-80% of their dry weight. They are spreadable but don't melt or brown well. Some popular soft cheeses to consider are:
- Camembert: A soft, washed-rind cheese with a creamy texture and a distinctive flavour that develops as it matures.
- Limburger: Another example of soft washed-rind cheese.
- Some blue cheeses: These can vary in texture and flavour, but often have a strong, distinctive taste.
Semi-Soft Cheeses
Semi-soft cheeses also have a high moisture content, smooth and creamy interior, and a washed rind. They are excellent choices for melting. Popular varieties include:
- Mozzarella: A classic semi-soft cheese that is versatile and pairs well with other ingredients.
- Havarti: A mild and creamy Danish cheese with a hint of sweetness.
- Munster: A strong-flavoured, orange-rinded cheese that is often paired with cured meats.
- Port Salut: A mild, semi-soft cow's milk cheese with a creamy texture and a mild, nutty flavour.
Cow's Milk Cheeses
Cow's milk cheeses offer a wide range of flavours and textures. Here are some suggestions:
- Graviera Naxou: A Greek cheese with a nutty, buttery flavour and a hint of salt.
- Burrata: A creamy, soft cheese made from mozzarella and cream.
- Saint-Félicien: A French cheese with a rich, creamy texture and a delicate flavour.
- Grana Padano: A hard, Italian "grana" cheese with a granular texture, often used grated over pasta dishes.
Goat's Milk Cheeses
Goat's milk cheeses can vary significantly in flavour and texture depending on their age. Younger cheeses tend to be more piquant and goaty, while aged cheeses can be buttery and mellow. Some recommendations include:
- Goat Brie: Milder than its cow's milk counterpart, with a thin rind and a creamy texture.
- Chèvre: A fresh, unaged goat cheese that should be moist, creamy, and tangy without being astringent.
- Humboldt Fog: A barely firm, aged goat cheese with a smushable texture and a hint of red wine.
Remember, you don't need to offer an extensive selection of cheeses. Even one or two carefully chosen cheeses can make a delicious and elegant cheese plate.
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Prepare cheese: cut, slice, or shape
Preparing the cheese is an important step in creating a fancy cheese plate. You can cut, slice, or shape the cheese in a variety of ways to make it look appealing and taste delicious. Here are some tips to help you prepare cheese like a pro:
Cutting Cheese Wedges
If you have a wedge of cheese, you can cut it in different ways depending on its texture. For semi-hard or hard cheese wedges, lay the wedge on its side and cut width-wise for thinner slices. Start at the tip of the wedge and slice down, making cuts every 1/4 to 3/4 inch. For crumbly cheese wedges, cut on a bias for a rustic look. As for soft-ripened cheese wedges, slice them diagonally. Press your knife into the top corner and slice until you reach the tip.
Slicing Cheese Wheels
Cheese wheels can be sliced into smaller, cake-like sections. Use a sharp knife and rest its tip in the center of the wheel. Move the knife handle end about 1 to 2 inches and slice again. Repeat this process around the wheel. For softer cheese wheels, chill them first to maintain their shape while cutting. You can also cut the wheel in half and then into wedges, creating pie-like slices.
Shaping Cheese Blocks
When dealing with cheese blocks, consider the type of cheese. For semi-hard or hard blocks, cut width-wise for thinner slices. Lay the block on its side and slice from the tip, adjusting the thickness to your preference. For soft, medium, or hard cheeses, cut them into wedges. You can also get creative and use cookie cutters to make fun shapes for a unique presentation.
Placement on the Cheese Plate
When it comes to arranging the cheese on your plate, there are a few options. You can cut the cheese into pieces and place them in multiple spots on the board to make it look full. Alternatively, you can leave the cheese whole or in larger pieces and place them directly on the board. If you want to get creative, use different types of cheese and arrange them in a visually appealing way. Remember, you can always add other elements like bowls, crackers, or charcuterie to fill up the board and make it look even fancier!
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Add accompaniments: crackers, bread, cured meats, fruit, olives, herbs, and condiments
When serving fancy cheese, it's essential to provide a variety of accompaniments to enhance the flavour of the cheese and provide different textures. Bread and crackers are classic pairings, acting as a neutral "vessel" for the cheese. Choose from assorted crackers, bagels or bagel chips, baguette slices, breadsticks, focaccia, or even scones. For a more indulgent option, try brioche or crostini.
Cured meats are another popular accompaniment, with charcuterie boards often featuring meats such as salami, prosciutto, pepperoni, or chorizo. These can be fanned out like a deck of cards or draped and folded with the cheese.
Fruit also pairs well with cheese, especially seasonal fruit, dried fruit, or fresh fruit such as apple slices, cherries, grapes, kiwi, or passion fruit. Honey or fruit preserves can also be served alongside cheese, especially if the cheese course is served after the main course and before dessert, to add a touch of sweetness.
Olives add a nice mix of acidity and saltiness to the cheese board. Mild and meaty olives pair well with dry aged cheeses, while spicy olives complement fresh young cheeses like mozzarella, ricotta, or goat cheese. Cornichons or pickles can also be added, providing a contrast in flavours and acting as a "roadblock" between different styles of cheese.
Lastly, herbs can add a savoury note to the cheese board. Arugula goes well with goat milk cheeses, celery and celery leaves complement blue cheese, and parsley with olive oil adds depth to soft-ripened cheeses like Brie and Camembert.
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Serve at room temperature with a separate knife for each cheese
When serving fancy cheese, it is recommended to serve the cheese at room temperature. This allows for the utmost expression of flavour, aroma, and texture. To achieve this, take the cheese out of the fridge at least an hour before serving.
Each cheese should be served with its own knife to avoid mixing flavours. The type of knife or utensil depends on the cheese's texture. Soft cheeses, such as Brie, Boursin, and Camembert, can be spread with a knife or spatula, while hard cheeses, like aged Gouda or Emmental, may require a sharper knife.
A separate knife for each cheese also allows your guests to explore different cheeses without having to worry about cross-contamination or flavour mixing. This is especially important if you are serving a variety of cheeses with different strengths and flavours, such as a cow's milk cheese, a sheep's milk cheese, and a goat's milk cheese, as is common in a French cheese course.
The knives or utensils can be placed alongside the cheese on a large board or platter. A classic option is a marble cheeseboard, but alternatives include wooden cutting boards, granite tiles, slate, or a footed cake plate. A dark background is generally recommended to create contrast and make the cheese stand out, especially if the cheeses are mostly light-coloured.
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Frequently asked questions
You can use any flat surface that fits the cheese. A marble cheese-round is classic, but you could also use a wooden cheeseboard, a granite tile, a slate, or a footed cake plate.
You can include condiments, complementary foods, and garnishes. Crackers, bread, and breadsticks are traditional pairings. You can also add fresh or dried fruit, nuts, cured meats, olives, herbs, honey, or mustard.
Take the cheese out of the fridge an hour before serving to let it reach room temperature. Leave the rind on soft cheeses. Each cheese should have its own knife to avoid mixing flavours. Arrange the cheeses in the order they should be tasted, from mild to strong.
