Andy Montoya
A cheese serving set is a great way to present a variety of cheeses to your guests. The type of platter or board you use will impact the overall presentation of your cheese board. For instance, a glass tray gives a modern look, while marble adds elegance, and wood brings a rustic charm. You can use a wooden cutting board, a large serving platter, or even a tray covered with parchment paper. If you're using a cheese serving set with bowls, you can place them on the board ahead of time and add the cheese later. When serving, arrange the cheese first, then meats, crackers, and any bowls or cups. Fill in any empty spaces with smaller accompaniments, like nuts and berries.
| Characteristics | Values |
|---|---|
| Number of cheeses | 3-4 is a good number for variety, but no more than 5 |
| Cheese types | Soft, hard, crumbly, aged, well-aged, etc. |
| Cheese shapes | Vary the shapes for visual interest |
| Cheese presentation | Cut hard cheeses into slices or cubes; leave soft cheeses whole or cut a few pieces as an example |
| Cheese board | Use a wooden board, large serving platter, tray, or baking sheet covered with parchment paper |
| Cheese board style | Glass for modern, marble for elegance, and wood for rustic charm |
| Accompaniments | Crackers, bread, fruits, nuts, olives, meats, dips, honey, dried fruit, chutney, prosciutto, pickles, mustard, etc. |
| Timing | Take cheese out of the fridge 30 minutes to an hour before serving |
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What You'll Learn
Choose a serving platter or board
When choosing a serving platter or board, it's important to consider the size. You'll want to use your largest board or platter, especially if you're serving a crowd. A large, flat board will allow you to fit all your cheeses and accompaniments comfortably. If you're serving a large group, a smaller board can also work, as you can pile the cheese high and it will still look nice and full.
You can use a plain cutting board, a circular or flat wooden cutting board, a plastic cutting board, or a large dinner plate. You can even use a few dinner plates if you want to spread out your cheeses and accompaniments. If you're serving outdoors, you can get creative and use tinfoil or even a ski! If you're serving cured meats, a wooden board will add to the cool factor, but it's not necessary. You can also choose a board or platter with handles or a rim, which will make it easier to assemble and carry your ingredients.
If you're serving a pungent, stinky cheese, it's a good idea to place it on a separate plate so it doesn't overpower the more delicate cheeses. You can also add a separate knife for each cheese to prevent the flavours from mixing. Soft cheeses spread well with a butter knife, while aged cheeses may require a cheese plane.
You can assemble your board ahead of time and keep it loosely covered in the fridge. Take it out 30-60 minutes before serving to let the cheese come to room temperature.
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Select 3-4 cheeses
When selecting 3-4 cheeses for a cheese platter, it is important to consider variety, balance, and seasonality. Here are some tips to help you choose:
- Variety of Cheeses: Offer a range of 3-5 different cheeses with distinct flavours and textures. Include at least one familiar cheese, such as Gouda or Brie, to cater to guests who prefer classic options. Then, choose from various categories to create a well-rounded selection.
- Texture and Firmness: Include a mix of soft, semi-firm, and hard/aged cheeses. Soft cheeses like Brie, Camembert, or goat cheese spread easily and offer a creamy texture. Semi-firm or firm cheeses, such as aged white cheddar, Gruyère, or Manchego, provide a firmer bite. Hard, aged cheeses like Parmigiano-Reggiano contribute bold flavours and a crumbly texture.
- Balance of Flavours: Balance the salty and funky cheeses with something sweet. Honey, jams, or dried and fresh fruits can complement the savoury notes of the cheeses.
- Seasonality: Consider incorporating seasonal produce and themes into your cheese selection. For spring, try fresh goat cheese with chives and pickled asparagus. In summer, pair berries and honey with a soft cheese like Brie. Autumn calls for alpine cheeses, dried figs, nuts, and grapes. During winter, aged cheddar pairs well with jam, crackers, and seasonal fruits like pears.
- Geographic Theme: Focus on cheeses from a specific region or country. For example, a French theme could include Brie, Roquefort, and Emmental, while an Italian night might feature Fontina, Burrata, and Gorgonzola.
- Quantity: Consider the number of guests and plan for 1-2 ounces of each cheese per person if served as an appetizer or hors d'oeuvre. For an after-dinner cheese course, 1 to 1 1/2 ounces of each cheese per person is sufficient.
- Accompaniments: Pair the cheeses with a variety of breads, crackers, and condiments. Include sliced baguettes, breadsticks, and crackers in different shapes and sizes. Offer jarred condiments like chutneys, mustards, and infused olive oil. Cured meats such as prosciutto and salami add a savoury element, while nuts provide crunch and additional flavour.
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Cut cheeses into slices or cubes
Cutting cheese into slices or cubes is a great way to serve hard cheeses, such as cheddar or parmesan. It makes it easier for your guests to take a piece without having to saw through a hard block of cheese with a knife. It also adds visual interest to your cheese board.
Before cutting, take the cheese out of the fridge and let it sit for around 30 minutes to reach room temperature. This will allow the cheese to warm up and soften slightly, making it easier to cut. It also maximizes the flavor, as the fat in the cheese releases its volatile aromas at room temperature.
When cutting slices, it is recommended to lay the cheese with its largest surface down and slice into small rectangles. You can then cut these rectangles diagonally from corner to corner to create two right-angle triangle slices. Alternatively, you can simply cut the cheese into thin slices, which are great for dipping into mustards or jams.
For cubes, you can cut the cheese block into thin slices first and then cut the slices into cubes. A cheese slicer, mandolin, wire, or a cheese knife can be used for softer or room-temperature cheeses, while harder cheeses may require a cheese knife or grater.
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Add bowls, dips, and accompaniments
When creating a cheese plate, some people like to start with the cheese, but others prefer to begin by placing small bowls around the cheese board. These bowls can be used to hold dips and smaller items, such as jams, honey, roasted red peppers, or pesto. The height and round shape of the bowls help to break up the cheese board and make it more visually appealing.
If you're serving cheese as an appetizer, pair it with savoury accompaniments such as olives, prosciutto, nuts, crackers, bread, and chutney. On the other hand, if you're serving cheese after dinner, opt for sweeter accompaniments like jams, honey, dried fruit, and toasted nuts.
When choosing your cheeses, aim for a variety of flavours and textures. A good rule of thumb is to select three to four cheeses, as having more than five can overwhelm the palate. Consider including both soft and hard cheeses, such as brie, goat cheese, cheddar, and Parmesan. For soft cheeses, you can serve them as-is, while hard cheeses should be cut into slices or cubes to make it easier for guests to serve themselves.
In addition to the cheese, you can add charcuterie to your plate. This can include meats such as soppressata, deli salami, and prosciutto. These can be arranged in a simple stack, fanned out in a line or half-circle, or folded into fun shapes to add visual interest and save space.
To add even more variety to your cheese plate, include some fresh fruits like grapes, crunchy items, and salty or tangy elements like olives or pickles. Remember to consider flavour intensities when pairing cheeses and accompaniments. Avoid pairing a mild cheese with something strongly flavoured, as it will overwhelm the milder taste.
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Arrange cheeses, meats, crackers, and bowls
When arranging a cheese board, it is recommended to start with the largest items first. This could include bowls, larger blocks of cheese, bread, or meat. For example, you could place a bowl of crackers or bread slices in the centre of the board, or a larger wheel of Brie.
Next, you can fill in the gaps with smaller items. This could include smaller cheese slices, crackers, dried fruit, nuts, or other accoutrements. If you are including meat, you can roll up salami and fan it out, or fold prosciutto to fit into a smaller space. You can also add dips, jams, honey, roasted red peppers, or pesto to the bowls.
If you are serving a cheese with a rind, you can include a bit of rind in each cut, unless the rind is inedible. For crumbly or harder cheeses, you can cut chunks or crumbles with a fork or knife. For softer cheeses, you may not need to pre-cut at all, or you can cut a few pieces to demonstrate how to cut it. Most cheeses are easier to cut straight from the fridge, but they should be served at room temperature to maximise flavour.
It is recommended to have a variety of cheeses to cater to different tastes. Three to four types of cheese are a good number to aim for, to provide a variety of flavours without overwhelming your guests.
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Frequently asked questions
The type of platter or board you use will impact the overall presentation. A glass tray gives a modern look, while marble adds elegance, and wood brings a rustic charm. You can also use a nice wooden cutting board, a large serving platter, or even a tray or baking sheet covered with parchment paper.
A general rule is that the tastes get lost with anything more than five cheeses. Three to four is a nice number to have a variety of flavours. A good rule of thumb is to have 2 ounces of each cheese per guest.
You can serve cheese with crackers, bread, fruits, nuts, olives, meats, and dips. If you're serving cheese as an appetizer, pair it with savoury accompaniments such as olives, prosciutto, nuts and/or chutney. If serving after dinner, pair with sweeter accompaniments such as jams, honey, dried fruit and toasted nuts.
Soft cheeses, like brie and goat cheese, can be served as is. For harder cheeses, like cheddar and parmesan, cut them into slices or cubes to make it easier for guests to eat without having to saw through hard cheese with a knife. Most cheeses are easier to cut straight from the fridge, but should be served at room temperature.
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.
