The Ultimate Cheese Platter: Selecting The Perfect Cheeses

A cheese platter is a great way to elevate any gathering, from birthday parties to girls' nights and play dates. The best thing about a cheese platter is its versatility. You can keep it simple or go all out, depending on your preference and the occasion. The key to a good cheese platter is variety. This means including different types of cheese, such as soft, semi-soft, semi-firm, firm, and blue cheese, as well as other elements like charcuterie, crackers, bread, fruits, nuts, dips, and spreads.

Soft cheeses: Brie, Camembert, goat's cheese, Epoisses, Burrata, Mozzarella, Boursin, Raclette, Fontina

Soft cheeses are a staple of any cheese platter, and there are plenty of options to choose from. Here are some ideas to get you started:

Brie

A mild, milky, and buttery cheese, Brie is a crowd-pleaser and a great choice for a cheese platter. It pairs well with something sweet like honey or dried fruit, and its creamy texture makes it perfect for spreading on crackers or bread.

Camembert

Similar to Brie, Camembert is a soft, creamy cheese with a mild flavour. It also pairs well with sweet accompaniments and can be spread on crackers or bread.

Goat's Cheese

Goat's cheese is another popular choice for cheese platters, offering a tangy and creamy flavour. It often has herbs added, giving it a unique flavour profile. Goat's cheese is versatile and can be paired with a variety of accompaniments, such as honey, nuts, or dried fruit.

Epoisses

A pungent and strong-flavoured cheese, Epoisses is not for the faint of heart. It has a creamy texture and a distinctive aroma. Epoisses can be paired with something sweet to balance its strong flavour, such as honey or fruit.

Burrata

Burrata is a type of fresh cheese made from mozzarella and cream. It has a soft, creamy texture and a mild flavour. Burrata is best served simply, with a drizzle of olive oil, a sprinkle of salt and pepper, and perhaps some fresh basil.

Mozzarella

Mozzarella is a mild and stretchy cheese that is versatile and pairs well with many other ingredients. It can be served fresh with tomatoes and basil, or melted on top of dishes like pizza or lasagna.

Boursin

Boursin is a soft, spreadable cheese with a creamy texture and a variety of flavour options, including garlic and herb, pepper, and shallot-chive. It can be spread on crackers or bread and paired with fresh or dried fruit.

Raclette

Raclette is a Swiss cheese with a mild, nutty flavour. It is semi-firm and can be melted and served with boiled potatoes, cornichons, and pickled onions for a traditional Swiss dish. Raclette also pairs well with charcuterie and crackers.

Fontina

Fontina is a semi-soft cheese with a rich and creamy texture and a sweet, pungent flavour. It is produced in Italy, as well as Denmark and Sweden, and is perfect for melting, making it a great choice for grilled cheese sandwiches or fondue.

When creating a cheese platter, it's important to offer a variety of cheeses with different flavours and textures to appeal to a range of tastes. Soft cheeses are a great base to start with, and can be complemented by firm or semi-firm cheeses, such as cheddar, Gouda, or Gruyère. Adding something "funky" like a blue cheese can also be a nice touch for more adventurous eaters. Don't forget to include accompaniments like crackers, bread, nuts, dried or fresh fruit, and something briny, like olives or cornichons.

Semi-soft/semi-firm cheeses: Fontina, Muenster, Gouda, Comte, Gruyere, Edam, Manchego, Havarti, Raclette

A cheese platter is a fun and easy way to offer your guests a variety of flavours and textures. When selecting cheeses for a platter, it is a good idea to choose a few different types of cheese, such as semi-soft or semi-firm cheeses. Here is a guide to some semi-soft/semi-firm cheeses that could be included:

Fontina

Fontina is a semi-hard cheese with a rich and creamy texture and a sweet and pungent flavour. It is traditionally made from unpasteurised cow's milk in the Aosta valley in Italy. The cheese has small holes in its body and is characterised by its dense and open interior. Fontina pairs well with dried fruits and nuts, and its texture becomes more crumbly and firm as it ages.

Muenster

Muenster is a semi-soft cheese created in the United States, imitating the Munster cheese from France. It is made from pasteurised cow's milk and has a pale colour and a smooth texture with an orange rind. Muenster has a very mild flavour and soft texture, but when aged properly, it can develop a strong flavour with a pungent aroma. It is a good melting cheese, making it suitable for grilled cheese sandwiches, quesadillas, and cheeseburgers.

Gouda

Gouda is a creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular and produced cheeses worldwide. Gouda has a solid and springy texture, ranging from a smooth and creamy pale ivory colour when young to a richer golden hue as it ages. The flavour also varies with age, from mild and creamy to harsh and acidic, and it can develop a caramel sweetness. Gouda is a good choice for a cheese platter as it offers a range of flavours and textures.

Comte

Comte is a semi-hard cheese from the Massif du Jura region in eastern France. It has a fruity and savoury flavour with sweet and salty undertones. The texture transforms from dense to open as it ages, and it has aromas of roasted hazelnuts and caramelised butter. Comte is renowned for its complex flavours, which are influenced by the fresh grass that cows graze on during the summer.

Gruyere

Gruyere is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. It is a sweet and slightly salty cheese with a flavour that varies with age. Young Gruyere is often described as creamy and nutty, while aged Gruyere becomes more earthy and complex. It is a good melting cheese, making it suitable for fondues, and is often used in dishes like French onion soup and croque-monsieur. Gruyere pairs well with white wines such as Riesling.

Edam

Edam is a semi-firm cheese that is commonly included in cheese platters. It has a solid and springy texture, similar to Gouda, and a mild, nutty flavour.

Manchego

Manchego is a semi-hard cheese from the La Mancha region in central Spain. It is made from sheep's milk and has a distinctive herringbone rind and a sweet flavour. The texture of Manchego changes as it ages, becoming more crystalline and flaky, and it pairs well with honey, almonds, or marmalade.

Havarti

Havarti is a semi-soft Danish cow's milk cheese. It has a buttery aroma and a sweet and slightly acidic taste, similar to mozzarella. Havarti can be sliced, grilled, or melted and is a good choice for a cheese platter as it complements other cheeses well.

Raclette

Raclette is a Swiss cheese that is typically melted and scraped onto boiled potatoes or bread. It has a creamy texture and a mild flavour, and it is often served as street food or with wine. Raclette has a long history, dating back to medieval times, and is a popular dish in the Alpine regions of Switzerland and France.

Firm/hard cheeses: Aged cheddar, Parmigiano-Reggiano, Pecorino, Asiago, Comte, Swiss, Manchego, Parmigiano Reggiano, Gouda

A well-curated cheese platter is a delightful treat for any occasion. Here are some tips for selecting and serving firm or hard cheeses, specifically Aged Cheddar, Parmigiano-Reggiano, Pecorino, Asiago, Comte, Swiss, Manchego, and Gouda.

Aged Cheddar

Aged cheddars are a delightful addition to any cheese platter, offering a range of flavours and textures depending on their age. When selecting an aged cheddar, consider that those aged for 2 years tend to offer the best combination of texture and flavour. While younger cheddars can be sliced, older cheddars are often crumbly and work well served in chunks or crumbled over other foods. To fully appreciate the flavour of aged cheddar, it is best served plain or with a simple accompaniment such as a salted cracker, fresh fruit, or a glass of wine.

Parmigiano-Reggiano

Parmigiano-Reggiano, also known as the "King of Italian Cheese", is a popular choice for cheese platters due to its complex flavours. This hard cheese has a natural rind and a crumbly, aged interior with a spicy, salty, and nutty taste. When building your platter, select a small wedge of Parmigiano-Reggiano and grate it yourself. The cheese can be served alone or paired with honey, dried or fresh fruit, or cured meat. It also pairs well with a variety of wines, from Italian dessert wines to full-bodied reds.

Pecorino

Pecorino is a popular Italian cheese made from sheep's milk. It has a creamy, crumbly texture and a rich flavour. This versatile cheese can be served in wedges with fresh sourdough bread, grated over pizza or pasta, or crumbled over salads. When storing pecorino, it is recommended to vacuum seal the cheese to halt the seasoning process and extend its shelf life.

Asiago

Asiago is a hard cheese from Italy, typically served as part of a cheese course after the meal and before dessert. It can be sliced into large or small pieces or served in cubes. Asiago is best served at room temperature, about 1-2 hours after removing it from the fridge. It pairs well with bread, crackers, honey, jams, dry fruit, nuts, and wines such as Chianti or Merlot.

Comte

Comte is a French cheese that can be shaved into long, slender ribbons and served in a pile on a plate or paired with bread or charcuterie. Its nutty flavour also pairs well with a variety of wines.

Swiss

Swiss cheese is a versatile option that can be served in a variety of ways. It can be sliced, cubed, or shredded and added to dishes like salads or sandwiches.

Manchego

Manchego, a Spanish sheep's milk cheese, is a popular choice for cheese platters due to its nutty flavour. It is identified by its zigzag pattern and orange colour on the rind. Manchego pairs well with fresh or dried figs, quince paste, Spanish-style crackers, Spanish green olives, cured meats, and wines such as Pinot Noir.

Gouda

Gouda is a firm, aged cheese that can be cut into long, thin triangles or radial cuts that resemble pizza slices. It can also be crumbled, especially if it is a long-aged, dry variety. Gouda pairs well with full-bodied red wine or oaky, oily, savoury white wine.

Blue cheese: Gorgonzola, Roquefort, Stilton, Danish blue, plus more pungent, washed-rind cheeses

Blue cheese is a bold, sharp, and tangy cheese that is not for everyone. It is often described as having a pungent odour and a strong flavour. However, not all blue cheeses are alike, and some are surprisingly mild. The soft and creamy varieties tend to have less of a strong punch, while the crumbly types are the strongest. The hard kinds fall somewhere in the middle.

Gorgonzola

Gorgonzola is a type of blue cheese made from penicillium roqueforti and cow's milk. It is named after a small Italian city just outside of Milan, in the regions of Lombardy and Piedmont. It has a distinctive flavour that can be mild, sweet, and creamy (mild gorgonzola), or sharp and strong (sharp gorgonzola). Gorgonzola is great at room temperature, paired with fruit after a meal. It is also used in many recipes, such as pizzas, salads, and subs.

Roquefort

Roquefort is a crumbly blue cheese with a distinctive bite and aroma. It is made from sheep's milk in the natural caves of Roquefort-sur-Soulzon in Southern France. It has a firm texture and is known as a crumbly blue cheese, but it is not brittle. Roquefort is best suited for those who are already familiar with blue cheese.

Stilton

Stilton is an English cheese sometimes referred to as the "King of Cheeses". It has a protected origin designation, meaning it must be produced in specific regions of England to be labelled as Stilton. It has a unique crust, and the blue veins radiate out from the centre in a distinctive pattern. Stilton is a hard cheese and falls in the middle in terms of pungency. It is often described as having a nutty or smoky smell.

Danish Blue

Danish Blue, or Danablu, is a semi-soft and creamy cheese made from cow's milk. It was created in the early 20th century by a Danish cheesemaker named Marius Boel, who attempted to mimic the appearance, flavour, texture, and taste of Roquefort. Danish Blue is considered a mild blue cheese compared to the powerful flavour of Roquefort. It is commonly sold in wedges, drums, or blocks.

When creating a cheese platter, it is recommended to select three to five cheeses with a variety of flavours and textures. Blue cheese is a great option for those who enjoy strong, pungent flavours. It can be paired with other cheeses such as soft cheeses like Brie or Camembert, semi-hard cheeses like Cheddar or Gouda, or hard cheeses like Parmesan or Manchego. To enhance the flavour of blue cheese, it is best enjoyed at room temperature, so it is advisable to let it sit for a while before serving.

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A cheese platter is a great way to impress your guests and is perfect for every occasion. The key to a good cheese platter is variety. You should aim to have a range of different cheeses with contrasting flavours and textures. Here are some ideas for what to include:

Firm or Semi-Firm Cheeses

Aged white cheddar, gouda, edam, gruyère, dubliner, and/or manchego are all great options for firm or semi-firm cheeses.

Spreadable or Soft Cheeses

Brie, camembert, and/or soft goat cheese are perfect for spreading on crackers or bread.

Something Funky

If you're serving adventurous eaters, you might want to include a strong blue cheese like gorgonzola, stilton, or roquefort

Cured Meats

Meats like prosciutto, salami, chorizo, coppa, mortadella, or sopressata can add some savoury notes to your platter.

A variety of crackers with different shapes, sizes, and textures will give your guests plenty of options for pairing with the cheeses. A crusty baguette or sliced bread is also a good idea to have on hand.

Something Sweet

Honey, jam, or dried and fresh fruit can help balance out the salty and funky cheeses. Figs, cherries, grapes, apples, pears, and berries are all great choices.

Something Crunchy

Nuts, crispy chickpeas, or crackers can add a satisfying crunch to your cheese platter. Almonds, pistachios, walnuts, or pecans are all good choices.

Something Briny

Olives, cornichons, or pickles can add a salty, briny contrast to the other flavours on your platter.

Remember to take your cheese out of the fridge about 30 minutes before serving to allow it to come to room temperature. This will enhance the flavour and texture of the cheese. Enjoy creating your masterpiece!

Frequently asked questions