Andy Montoya
A cheese board is a great way to showcase a variety of cheeses, textures, and flavours. It's an art that can be as simple or as complex as you like, and it's a fun way to experiment with different combinations of cheeses, fruits, nuts, crackers, meats, and condiments. When selecting cheeses, it's a good idea to choose a variety of textures and flavours, such as soft cheeses like Brie, semi-hard cheeses like Cheddar, and firm cheeses like Manchego. You can also add interesting options like goat cheese, blue cheese, or smoked Gouda. To elevate your cheese board, consider adding seasonal fruits, dried fruits, nuts, crackers, meats, and condiments like honey or jam. The options are endless, so get creative and enjoy the process of crafting a delicious and visually appealing cheese board!
| Characteristics | Values |
|---|---|
| Number of cheeses | 3-5 |
| Cheese types | Firm or semi-firm, spreadable or soft, funky, salty, tangy, ripe, oozy, sharp, crumbly, firm, nutty |
| Cheese flavours | Salty, tangy, nutty, caramelly, sweet, spicy, funky |
| Cheese textures | Creamy, semi-soft, soft, semi-hard, hard, crumbly, firm, spreadable |
| Cheese colours | White, orange |
| Cheese accompaniments | Crackers, bread, fruits, nuts, honey, jam, olives, cornichons, grapes, rosemary, thyme, meats, dips, veggies |
| Cheese board base | Wooden cutting board, serving platter, tray, baking sheet |
| Cheese board tools | Cheese knives, butter knives, cocktail forks, cocktail picks, toothpicks |
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What You'll Learn
How much cheese to get
When preparing a cheese board, it's important to consider how much cheese to get. The amount of cheese you'll need depends on several factors, such as the number of guests, their appetite for cheese, and the variety of cheeses you plan to offer. Here are some guidelines to help you determine the right amount:
First, a general rule of thumb is to provide about 1 to 1.5 ounces of each cheese per person. This amount can be adjusted based on the context of your gathering. If the cheese board is intended as an appetizer, or if you're serving a large group of cheese enthusiasts, consider rounding up to account for heartier appetites. On the other hand, if you're offering a variety of other snacks or have a smaller group, you can round down.
Secondly, when selecting multiple cheeses, aim for a variety of flavours and textures to cater to different tastes. Three to five cheeses are typically sufficient to provide a diverse selection without overwhelming your guests. You can choose from various categories, such as firm or semi-firm cheeses (like aged cheddar, Gouda, or Manchego), spreadable or soft cheeses (like Brie or Camembert), and more distinctive options (like blue cheese or goat cheese).
Additionally, consider the presentation of your cheese board. If you want to create a visually appealing display, opt for a smaller surface area. This way, you can pile the cheese higher, making it look abundant and inviting. You can also cut hard cheeses into smaller pieces to make them go further, and fill in any gaps with accompaniments like fruits, nuts, crackers, or charcuterie.
Lastly, don't be afraid to ask for advice from a cheesemonger at your local specialty cheese shop. They can guide you in selecting cheeses that are in season, offer recommendations based on your preferences, and provide suggestions for creating a well-rounded cheese board that will impress your guests.
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Cheese textures
When creating a cheese board, it's important to consider the textures of the cheeses you're selecting. A good cheese board will have a variety of textures, flavours, and shapes.
Aged cheeses like Parmigiano-Reggiano or aged cheddars develop a nutty, crystalline texture that pairs well with full-bodied red wines. For softer cheeses, consider brie, triple-cream brie, blue cheese, Camembert, goat cheese, or soft goat cheese. These cheeses can be cut into bite-sized slices or wedges, and you can leave cheese knives nearby for your guests to cut more as desired. Brie and smoked gouda are both creamy, so you may want to add a semi-firm cheese to the mix, such as aged gouda, manchego, or aged cheddar. If you want to include a funky cheese, try a strong blue cheese like Gorgonzola, Stilton, or Roquefort. These are not for everyone, so if you know your guests are not adventurous eaters, you may want to skip this!
You can also add texture to your cheese board by including items like dried fruits, nuts, crackers, and crispy chickpeas. For something sweet to balance out the salty, funky cheeses, consider honey, jam, or fresh or dried fruits. For something crunchy, try nuts, crackers, or crispy chickpeas. For something salty, consider olives or cornichons.
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Cheese flavours
When creating a cheese board, it is important to select a variety of cheeses with different flavours and textures. A good rule of thumb is to choose three to five cheeses, including:
Sharp and crumbly cheeses:
Sharp and crumbly cheeses, such as cheddar or Parmesan, offer a distinct flavour and texture. Cheddar, for example, can range from mild to sharp, while Parmesan is known for its salty, tangy, and nutty flavour.
Soft and bright cheeses:
Soft and bright cheeses, like goat cheese, provide a creamy texture and a tangy flavour. Examples include Chabichou du Poitou, a small, spreadable goat cheese with a tangy flavour and a dense, creamy centre. Goat cheese can also be served as a hard, aged variety or as a fresh chèvre.
Firm and nutty cheeses:
Firm and nutty cheeses, such as Manchego or Gruyère, add a unique flavour profile to the cheese board. Manchego, for instance, pairs well with sliced apples or quince paste, while Gruyère is known for its nutty and salty flavour.
Tangy and funky cheeses:
Tangy and funky cheeses, like blue cheese, are not for everyone. Options include Bayley Hazen, a dense and creamy blue cheese with a nutty and slightly spicy flavour, or stronger varieties such as Gorgonzola, Stilton, or Roquefort.
Ripe and oozy cheeses:
Ripe and oozy cheeses, such as Brie, provide a soft and creamy texture. Brie pairs well with crunchy crackers or candied nuts, adding a contrast of textures and flavours. Camembert is another excellent choice in this category, offering a similar soft and creamy experience.
In addition to these flavour categories, consider including a "something new" cheese, such as a triple cream Brie or a soft and creamy Burrata, and a "something borrowed" cheese, such as a goat cheese with a twist, like Humboldt Fog, or a Wensleydale with blueberries.
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Cheese and wine pairing
When creating a cheese board, it is important to select a variety of cheeses with different textures and flavours. A good cheesemonger can be very helpful in picking the right cheeses for your board. A typical cheese board will include firm or semi-firm cheeses, spreadable or soft cheeses, and something a little funky.
Firm or semi-firm cheeses include aged white cheddar, gouda, edam, gruyère, dubliner, and manchego. Aged gouda is a semi-soft cheese that, when aged, turns hard and develops nutty, caramelized flavours that complement the bold character of a Malbec. Gruyère, a medium-firm cheese, pairs well with the red berry fruit of a Pinot Noir.
Spreadable or soft cheeses include brie, camembert, and soft goat cheese. The softer texture of triple-cream cheeses like brie goes well with something sharp and acidic like champagne. A chardonnay is another good option to pair with brie or camembert.
For something a little funky, you could try a strong blue cheese like gorgonzola, stilton, or roquefort. The complex character of a pungent and salty blue stilton is a good match for an older, sweeter port. Other options include ice wine and beenleigh blue, oloroso sherry and torta del casar, or sauternes and roquefort.
In addition to the cheese, a cheese board can include charcuterie such as salami and prosciutto, as well as crackers, dried fruits, nuts, and something sweet like honey or jam.
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Cheese and meat pairing
When creating a cheese board, it's important to select a variety of cheeses with different textures and flavours. A good rule of thumb is to choose three types of cheese: a firm or semi-firm cheese, a spreadable or soft cheese, and something funky or unusual. Here are some options for each category:
Firm or Semi-Firm Cheeses:
- Aged Gouda: Look for salt crystals and pair it with honey.
- Manchego: A sheep's milk cheese from Spain with a rich, salty-sweet flavour. Pair it with salty meats like salami and prosciutto.
- Aged White Cheddar: Sharp cheddar is versatile and can be paired with various meats.
- Edam
- Gruyère
- Dubliner
Spreadable or Soft Cheeses:
- Brie: This French cheese is creamy and nutty, pairing well with apple and pear slices, honey, and prosciutto.
- Triple Cream Brie: For an extra indulgent option.
- Camembert: Similar to Brie but with a stronger, earthier flavour. Pairs well with dried cranberries, honey, and crackers.
- Soft Goat Cheese: Try Humboldt Fog or another goat cheese with blueberries.
Funky Cheeses:
- Blue Cheese: Strong and not for everyone, but options like Cambozola or St. Auger can add interest to your board.
- Truffled Cheese: Can be overpowering, but a small amount can add depth to your selection.
When it comes to meat and cheese pairing, it's about finding the right balance and contrast. Cured meats, in particular, pair well with cheese:
- Salami: A fermented, encased meat with a discernible tang and intense notes of black pepper, red pepper, or fennel.
- Prosciutto: A dry-cured, whole muscle meat that is typically sweeter and nuttier.
- Pancetta: Another dry-cured whole muscle meat.
- Speck: A lightly smoked whole muscle meat from Italy's Alto Adige region. Pair with a cheese like Piave, which has a tropical fruit flavour.
When pairing meat and cheese, consider the acidity and added flavours of the meat, as well as the texture and flavour of the cheese. The opposites attract approach often works well, where the sweetness of one is balanced by the savouriness of the other. However, you can also experiment with pairing similar flavours to let other qualities shine through.
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Frequently asked questions
A good rule of thumb is to buy three to five types of cheese, with roughly three ounces of cheese per person. If you're serving other snacks as well, you can get less.
Choose cheeses with a variety of flavours and textures. For example, you could include a sharp and crumbly cheese (such as cheddar or Parmesan), a soft cheese (like goat cheese), a firm and nutty cheese (such as Manchego or Gruyère), a tangy and funky cheese (a blue), and a ripe and oozy cheese (a Brie).
Head to a store with a good cheese counter or your local specialty cheese shop. Ask the cheesemonger what's in season and for recommendations.
You can add dried and fresh fruits, nuts, crackers, honey, jam, olives, cornichons, grapes, and seasonal fruits such as apples, pears, or grapes. For something salty, add prosciutto or salami.
