Patrick Oconnell
A cheese platter is a classic addition to any gathering, celebration, or dinner party. There are over 1800 types of cheese worldwide, and they are often grouped by type of milk, texture, age, country of origin, flavour, and preparation. When creating a cheese platter, it is important to select a variety of cheeses that will offer different flavours and textures. Some popular options for cheese platters include soft cheeses such as brie, camembert, and goat cheese; semi-hard cheeses like gouda, cheddar, and gruyere; and hard cheeses such as Parmigiano Reggiano and Piave. Other factors to consider when choosing cheeses for a platter include the season, personal preferences, and the availability of complementary items such as fruits, nuts, and spreads.
| Characteristics | Values |
|---|---|
| Number of cheese varieties | 5 |
| Amount of cheese | 1 ounce per guest per variety |
| Familiar cheese | Gouda, Brie, Cheddar |
| Aged or hard cheese | Texture and boldness |
| Soft cheeses | Goat's cheese, Cream cheese, Feta, Mascarpone, Burrata, Neufchatel, Queso blanco |
| Blue cheeses | Marbled blue jack, Gorgonzola, Cabrales, Stilton, Danish blue |
| French cheeses | Brie, Roquefort, Emmental |
| Italian cheeses | Fontina, Burrata, Gorgonzola, Robiola Bosina Due Latte |
| Seasonality | Goat cheese, chives, pickled asparagus (spring); berries, honey, Brie (summer) |
| Condiments | Breads, crackers, jarred vegetables, chutneys, mustards, infused olive oil |
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What You'll Learn
Blue cheeses: Marbled Blue Jack, Gorgonzola, Stilton
Blue cheese is a great option for a cheese platter, offering a unique and strong taste. Here is a detailed look at three blue cheese varieties that can be the stars of your next cheese platter:
Marbled Blue Jack
Marbled Blue Jack is an award-winning cheese from Nasonville Dairy. It is a combination of blue cheese and Marble Jack cheese, offering a balance of flavours so that the blue cheese does not overpower the palate. This Wisconsin cheese is a great option for those who want to try blue cheese without the strong, distinct taste that blue cheese is famous for.
Gorgonzola
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the 9th century in the town of Gorgonzola, Milan, from which it gets its name. It is available in two primary variations: Gorgonzola Dolce, which has a delicate flavour and buttery, crumbly texture, and Gorgonzola Piccante, which has a stronger flavour and a firmer texture. The unique flavour of Gorgonzola is achieved through the ageing process, during which metal rods are inserted and removed to create air channels that allow mould spores to grow.
Stilton
Stilton is an English cheese produced in two varieties: blue and white. The blue variety, also known as Blue Stilton, has Penicillium roqueforti added to give it a distinct smell and taste. Its distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. Blue Stilton has been granted legal protection via a certification trade mark, and to be labelled as such, it must be made in specific counties in England and use pasteurised local milk.
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Soft cheeses: Goat's Cheese, Cream Cheese, Mascarpone
Soft cheeses are a great addition to a cheese platter and can add a creamy texture and tangy flavour. Here are some popular soft cheeses to consider:
Goats Cheese
Goat's cheese is a tangy and creamy option that pairs well with other foods. It is a versatile cheese that can be used in a variety of dishes, such as salads or spread on crackers. Goat's cheese can be a good choice for those who want something a little different from the usual cow's milk cheeses. It has a unique flavour and a softer texture than some other cheeses, making it a good option for spreading.
Cream Cheese
Cream cheese is a soft, mild-tasting cheese that is spreadable and creamy. It is often used as a topping or spread on bagels, crackers, or bread. Cream cheese is a versatile choice and can be paired with sweet or savoury accompaniments. It is a good option for those who prefer a milder-tasting cheese.
Mascarpone
Mascarpone is an Italian soft cheese with a high-fat content, giving it a rich, creamy texture and a sweet flavour. It is often used in desserts, such as tiramisu, but can also be a delicious addition to a cheese platter. Mascarpone pairs well with berries, honey, or other sweet accompaniments. Its soft, spreadable texture makes it a versatile cheese to include on a platter.
When creating a cheese platter, it is a good idea to include a variety of cheeses with different textures and flavours. Soft cheeses, such as the ones mentioned above, can add a creamy and tangy element to the platter, providing a contrast to harder, more aged cheeses.
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Hard cheeses: Cheddar, Parmesan
Hard cheeses, such as Cheddar and Parmesan, are excellent choices for a cheese platter as they bring texture and boldness. When cheese ages, it undergoes chemical reactions, including lactic acid development, protein breakdown, and moisture loss, resulting in a stronger flavour. This makes aged cheeses like Cheddar and Parmesan ideal for adding depth of flavour to a cheese platter.
Cheddar, originating from the village of Cheddar in Somerset, England, is characterised by its unique ''cheddaring' process. This involves breaking up the curds to eliminate air and liquid, followed by stacking and pressing for ageing. The process gives Cheddar its signature texture and flavour, making it a popular choice worldwide. Young Cheddars tend to be mild and creamy, while aged Cheddars develop a more complex, crumbly, and sharp flavour.
On the other hand, Parmesan, commonly used in Italian dishes, undergoes a different cheese-making process. It is made by mixing whole milk with naturally skimmed milk, adding starter whey, and raising the temperature. Calf rennet is then added, causing the mixture to curdle. The curd is broken into small pieces, collected in muslin, and aged for 12 to 16 months. Parmesan is known for its strong, nutty flavour and granular texture.
When serving Cheddar and Parmesan on a cheese platter, it is recommended to cut them into slices or cubes. This not only makes it easier for guests to serve themselves but also adds visual interest to the platter. Additionally, it is suggested to include at least one familiar flavour, such as sharp white Cheddar or Parmesan, and one exciting flavour to create a well-rounded cheese platter that caters to different tastes.
To further enhance the presentation of your cheese platter, consider using a variety of shapes and serving cheeses in their original form when possible. For hard cheeses, slicing or cubing them beforehand can improve their accessibility. Also, remember to use a separate knife for each cheese to prevent the flavours from mixing, allowing your guests to savour the unique taste of each variety.
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Aged cheeses: Gouda, Gruyère
Aged cheeses, such as Gouda and Gruyère, are a great choice for a cheese platter as they bring texture and boldness. When cheese ages, chemical reactions take place, including lactic acid development, protein breakdown, and moisture loss, all of which contribute to a stronger flavour.
Gouda is a hard, sweet cheese that pairs well with a variety of foods and drinks. Gouda can be enjoyed with fruits and bread on a cheese platter, or with a glass of red or white wine. It is also a good pairing with beer, especially those with rich caramel flavours, such as amber ales, brown ales, and brown porters. Gouda can be sliced, cubed, or grated, and served with whole grain bread, or added to warm vegetable dishes.
Gruyère is a firm, nutty Swiss cheese, named after the town of Gruyères in Switzerland. It is generally aged for six months or longer and is made from whole cow's milk. Gruyère has a rich, creamy, salty, and nutty flavour, which varies depending on age. Young Gruyère is more creamy and nutty, while older Gruyère has an earthy, complex flavour. Gruyère is a good melting cheese, making it ideal for fondues, dips, and gratins. It pairs well with medium-bodied white wines or fruity reds, such as Chardonnay, Riesling, or Pinot Noir.
When selecting a Gruyère for your platter, look for Le Gruyère AOP, which is made in the designated region of western Switzerland, following traditional methods passed down for centuries. Each wheel of Le Gruyère AOP tastes unique, with flavours ranging from caramelized onions and sautéed mushrooms to pineapple and ripe pears. A 6-month-old Le Gruyère AOP has a mild taste with notes of cooked milk, grass, and a slight apple flavour. The 12-month-old variety has more savoury notes, reminiscent of caramelized onions, broth, and roasted meat.
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Familiar favourites: Brie, Gouda
When crafting a cheese platter, it's a good idea to include at least one familiar cheese, such as Brie or Gouda. Not all your guests may want to venture into unknown territory, and these familiar favourites are bound to be a hit.
Brie, a soft farmhouse cheese, originated in Seine-et-Marne, France. It has a rich, buttery and fruity flavour, with an earthy aroma. It is made from cow's milk and has a runny, creamy texture and a soft, edible rind. Its flavour intensifies with age, becoming increasingly earthy. You could pair it with a French baguette, or even some berries and honey for a summertime platter.
Gouda is a semi-hard cheese made from cow's milk. It is one of the most popular cheeses in the Netherlands and worldwide, dating back to the 12th century. Gouda has a rich, caramelised flavour and a springy texture. Younger goudas are mild and creamy, while aged goudas are nutty and buttery, with a crystallised appearance. Gouda is versatile and can be enjoyed on its own or with other foods. It pairs well with fruit, vegetables, or honey.
Both Brie and Gouda are excellent choices for a cheese platter, offering a familiar taste that your guests are sure to enjoy.
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