Frederic Melton
A giant cheese and meat platter is a great option for entertaining, whether it's for a holiday party or a family gathering. It's easy to put together, looks stunning, and can feed a large group as an appetizer or a light meal. To make a giant cheese and meat platter, start by selecting a variety of cheeses and meats. Choose a mix of soft, hard, and aged cheeses, such as brie, cheddar, and gouda, and consider adding some unique options like blue cheese or cranberry Wensleydale. For the meats, visit your local deli counter to sample and select different types of salami, prosciutto, and other charcuterie options. You'll want about 3-6 ounces of each per person, depending on whether it's an appetizer or entree. Next, choose some accompaniments like crackers, fruits, nuts, olives, and dips. To assemble the platter, start with the cheeses on opposite ends, adding any garnishes like honey on top. Then, place the meats in between the cheeses, folding or rolling the slices for visual interest. Fill in the gaps with the remaining ingredients and any garnishes, such as fresh rosemary. Serve the platter at room temperature, pairing it with a glass of Port wine or another variety.
| Characteristics | Values |
|---|---|
| Serving vessel | Large plate, platter, tray, or wooden board |
| Cheese | Brie, goat cheese, blue cheese, camembert, cheddar, manchego, gouda, aged cheddar, provolone, parmesan, havarti, Jarlsberg, gouda, swiss, pepperjack, colby jack, etc. |
| Meat | Salami, prosciutto, soppressata, deli salami, pepperoni, beef snack sticks, ham, turkey, roast beef, corned beef, etc. |
| Accompaniments | Crackers, fruits (grapes, strawberries, pomegranates, figs, etc.), nuts, dips, olives, pickles, honey, jam, hummus, etc. |
| Serving temperature | Cheese is best served at room temperature; meats are served cold |
| Wine pairing | Port wine, Chardonnay, Pinot Grigio, Merlot, etc. |
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What You'll Learn
Choosing the right ingredients
When it comes to choosing the right ingredients for your giant cheese and meat platter, variety is key. Here are some tips to help you select the perfect combination of flavours and textures:
Cheese:
Variety is the spice of life, and this certainly applies to cheese. Aim for a mix of cow, goat, and sheep's milk cheeses to cater to different tastes. Include at least one soft cheese, such as brie or goat cheese, which can be served as is. Also, add a hard cheese like cheddar or parmesan, which should be sliced or cubed for easy serving. An aged cheese, such as aged cheddar or gouda, will add depth of flavour. Finally, throw in something unique, like blue cheese or cranberry studded Wensleydale, for an unexpected twist.
Meat:
The deli counter at your local grocery store is your best friend when it comes to meat selection. You can sample different varieties and order exactly the amount you need. Go for a mix of sliced meats like salami, prosciutto, peppered salami, and sopressata. If you want to get creative, fold larger pieces of meat into fun shapes to add visual interest to your platter.
Accompaniments:
The right accompaniments will elevate your platter and provide a well-rounded sensory experience. Consider adding crackers, bread, or flatbread for texture and to help balance out the rich flavours. Fresh or dried fruits, such as grapes, strawberries, figs, or pomegranates, will add a touch of sweetness and a burst of colour. Olives, pickles, and cornichons contribute a savoury element with a hint of tartness. For something extra special, offer dips like hummus or honey, and don't forget the garnishes! Fresh herbs like rosemary or flowers will brighten up your platter.
Quantities:
As a rule of thumb, plan for about 3 ounces (85 grams) each of meat and cheese per person if serving as an appetizer. If your platter is the main event, bump that up to 6 ounces (170 grams) per person.
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How to cut and arrange the food
When creating a giant meat and cheese platter, variety is key. Choose a selection of cheeses made from different types of milk, such as cow, goat, and sheep. Include a soft cheese like brie or camembert, a hard cheese like cheddar or manchego, an aged cheese like gouda or aged cheddar, and something with a stronger flavour like blue cheese. You can also add some exotic options like mango ginger stilton, Beemster aged, or cranberry studded Wensleydale. For the meat, head to your local deli counter to sample and select a variety of cured meats, such as salami, prosciutto, soppressata, or peppered salami.
Once you've selected your cheeses, it's time to cut and arrange them on the platter. Start by laying a piece of parchment on a large wooden board or platter. Place the cheese on opposite ends of the platter. Cut the hard cheeses into slices or cubes, making them easy for guests to grab. Leave the soft cheeses whole or cut them into wedges. For blue cheese, you can crumble it slightly and drizzle honey over it for added flavour.
Next, add the meats. You can place them in between the cheeses or arrange them in a simple stack, fan them out in a line or half-circle, or fold larger pieces into fun shapes to add visual interest and save space. If you're using salami, try folding each slice in half and bundling a few slices together to resemble a flower.
Now, fill in the gaps with your chosen accompaniments. Olives, cornichons, dates, crackers, flatbread, and garnishes like fresh rosemary or other herbs are all great options. You can also add some fruit, such as grapes, strawberries, or something more unusual like figs or pomegranates. If you're serving dip, leave space for a bowl of hummus or another smooth dip that will complement the cheeses and meats.
Finally, take the platter out of the fridge 15 to 30 minutes before serving. Cheese tastes better at room temperature, while meats should be served cold.
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Serving vessel and temperature
When it comes to serving a giant cheese and meat platter, the vessel and temperature are important considerations.
First, let's talk about the serving vessel. You can use a variety of boards, plates, trays, or platters made from different materials such as wood, slate, or even a simple plastic cutting board. The key is to choose a vessel that is large enough to fit all your ingredients comfortably. If using a wooden board, consider laying down parchment or wax paper to prevent grease stains and make cleanup easier. You can also use small bowls, plates, or jars to hold wet or messy ingredients like jams, olives, dips, and pickles separately. These add visual appeal and create contrast in height and shape on the board.
Now, let's discuss the ideal serving temperature. Cheese should be served at room temperature as it enhances the flavour and makes soft cheeses easier to spread. Take the cheese out of the fridge 30 minutes to 1 hour before serving to allow it to reach the desired temperature. Cover the cheese with beeswax or plastic wrap to prevent it from drying out. On the other hand, meats should be served cold. If you're assembling the platter ahead of time, wrap it in plastic and store it in the fridge, taking it out 30-40 minutes before serving.
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Presentation and garnishes
When it comes to presenting your giant cheese and meat platter, there are a few things to keep in mind. Firstly, variety is key when selecting cheese. Choose a variety of cow, goat, and sheep's milk cheeses to offer a range of flavours and textures. Select at least one soft cheese (such as brie or camembert), one hard cheese (like cheddar or manchego), one aged cheese (gouda or aged cheddar), and something stronger like blue cheese. For the meat, visit your local deli counter to sample and select different cured meats, such as salami and prosciutto.
As for the serving vessel, a large wooden board or platter is ideal, but you can also use a large plate or tray. Lay down a piece of parchment paper first for easy cleanup and a nice aesthetic touch. Arrange the cheese on opposite ends of the platter, with soft cheeses served as-is and hard cheeses sliced or cubed for easier serving. Drizzle honey over any blue cheese for a touch of sweetness. Place the meats in between the cheeses, folding or rolling larger slices to add visual interest and save space.
Fill in any gaps with garnishes like olives, cornichons, dates, and fresh rosemary. You can also add crackers, flatbread, or small bowls of dips such as hummus, jam, or raw honey. If you want to add some colour, include seasonal fruits like grapes, strawberries, figs, or pomegranates. For a healthier option, provide a variety of nuts and dried fruit.
Finally, take the platter out of the fridge 15 to 30 minutes before serving to allow the cheese to come to room temperature, as this enhances its flavour. Meats should be served cold, so keep them chilled until serving.
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Healthy alternatives
While meat and cheese platters are often associated with indulgent and fatty foods, there are ways to create healthier alternatives. Firstly, consider the types of meat and cheese you choose. Opt for leaner, low-fat meats such as roasted turkey or other high-quality deli meats. Choose a variety of cheeses with different textures, but be mindful of overly fatty options. You can also reduce the amount of meat and cheese by adding more fruits, vegetables, and healthy dips.
For example, include seasonal fruits like pomegranates and figs, which add a healthy sweetness to your platter. You could also add some arugula, dressed with olive oil, lemon juice, salt, and pepper for a nutritious and tasty addition. If you want to include crackers, look for wholegrain or seed crackers, and avoid highly processed options.
If you want to move away from the traditional meat and cheese platter, you could try a Scandi-inspired platter with smoked fish, pickles, boiled eggs, and rye bread. This option still offers a variety of flavours and textures, with a healthier profile.
When it comes to presentation, keep the meats and cheeses bite-sized, and consider how you display the cheeses. For soft cheeses, you can serve them as they are, but for hard cheeses, slice or cube them to make it easier for guests to take a piece. Always provide a cheese knife, especially for soft cheeses. Alternate the meats and cheeses on the platter, filling the gaps with your fruits, nuts, and other accompaniments.
Remember, a healthy platter is about balance and enjoying a variety of foods in moderation. You can still create a delicious and elegant meat and cheese platter while making healthier choices.
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Frequently asked questions
It depends on whether you are serving the platter as an appetizer or an entree. For an appetizer, 3 oz each of meat and cheese per person should suffice, while for an entree, you will need to bump up the numbers to 6 oz per person.
Variety is key when selecting cheese. Choose a mix of cow, goat, and sheep's milk cheeses, with at least one soft cheese (like brie or camembert), one hard cheese (cheddar or manchego), one aged cheese (gouda or aged cheddar), and something unique like blue cheese or cranberry studded Wensleydale.
Salami, prosciutto, soppressata, and deli meats are popular choices for a meat and cheese platter. If you want to include some cooked meats, consider ham off the bone, roast beef, or oven-roasted turkey breast.
Crackers, fruits, nuts, olives, pickles, and dips like hummus are great additions to a meat and cheese platter. You can also add some garnishes like fresh rosemary or flowers to brighten up the platter.
Take the platter out of the fridge 15-60 minutes before serving to allow the cheese to come to room temperature, as cheese tastes better at room temperature. Meats should be served cold. Use a large plate, platter, tray, or wooden board as your serving vessel, and don't forget to add some butter spreaders or cheese knives for serving.
