Andy Montoya
A cheese tray is a perfect appetizer for a party or get-together. When assembling a cheese board, it is important to select a variety of cheeses with different flavors and textures. A good rule of thumb is to choose three to five cheeses, including at least one familiar cheese such as Gouda or Brie. It is also recommended to include at least one hard or aged cheese, one soft cheese, and one blue cheese. Popular choices for hard cheeses include Parmigiano-Reggiano, Asiago, and Aged Cheddar, while soft cheeses can include Brie, Camembert, and goat cheese. Blue cheese, with its strong flavor, can be a divisive choice. In addition to cheese, a cheese tray can be accompanied by fresh or dried fruit, nuts, crackers, bread, jams, and meats such as prosciutto or salami.
| Characteristics | Values |
|---|---|
| Number of cheeses | 3-5 types, with different flavours and textures |
| Firm or semi-firm cheeses | Aged white cheddar, Gouda, Edam, Gruyère, Dubliner, Manchego, Parmigiano-Reggiano, Pecorino, Asiago, Comte, Swiss, Danish Blue, Havarti, Raclette, Fontina |
| Spreadable or soft cheeses | Brie, Camembert, Goat Cheese, Boursin, Mozzarella, Brillat-Savarin |
| Funky/strong cheeses | Blue cheese: Gorgonzola, Stilton, Roquefort, Danish Blue |
| Something unusual | Chevin (soft goat cheese), Cypress Grove's Midnight Moon (a buttery, nutty Gouda-like goat cheese) |
| Something familiar | Gouda, Brie |
| Aged or hard cheese | Asiago, Parmesan, Reggiano, Piave (a hard cheese from the Dolomite Mountains of Italy), Aged Gouda |
| Sweet | Honey, jam (fig, apricot, cherry), dried fruit (apricots, dried cherries, dried figs, mango), fresh fruit (berries, grapes, apples, pears, plums, clementines, pomegranate, seasonal fruit) |
| Crunchy | Nuts (Marcona almonds, walnuts, pistachios), crispy chickpeas, crackers, crostini, breadsticks, baguette |
| Salty | Olives, cornichons |
| Meat | Prosciutto, Parma ham, salami, chorizo, soppressata, coppa, mortadella, sopressata, nduja, deli salami, sausage |
| Extras | Chocolate, festive treats (Christmas chocolates, mince pies, Easter eggs, Halloween candy), artichokes, roasted peppers, pickled vegetables, fresh herbs (rosemary, thyme) |
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What You'll Learn
Firm or semi-firm cheeses: aged white cheddar, Gouda, Gruyère, Manchego
When creating a cheese tray, it's a good idea to offer a variety of flavours and textures. A good rule of thumb is to choose three to five cheeses, including at least one familiar option, like Gouda or Brie, to cater to less adventurous eaters.
Firm or semi-firm cheeses are an excellent choice for adding texture and boldness to your cheese tray. Here are some options to consider:
Aged White Cheddar
A popular choice, cheddar is a versatile cheese that can be sliced or cubed. It pairs well with other cheeses, such as soft cheeses like Brie or goat cheese, and charcuterie meats such as salami and prosciutto. Cheddar has a sharp, tangy flavour that can range from mild to robust, depending on ageing.
Gouda
Gouda is a must-have on any cheese tray. It offers a nutty, caramelly flavour with a hint of saltiness. Gouda can be served in bite-sized chunks with mustard or apricot jam on the side. Its firm texture makes it easy to break into craggy pieces, adding a rustic charm to your tray.
Gruyère
Gruyère is a Swiss cheese with a firm and nutty character. It is known for its complex flavour, which can be described as slightly sweet and salty, with hints of fruit. Gruyère pairs well with crackers and breadsticks, providing a textural contrast to softer cheeses.
Manchego
Manchego is a mild, semi-firm cheese with a unique flavour profile. It has a salty, tangy, and nutty taste with hints of caramel. This cheese is sliceable, making it a convenient option for guests. Manchego pairs well with wines, especially Italian reds and Bordeaux Blancs.
When selecting firm or semi-firm cheeses, consider the overall flavour profile of your tray and the preferences of your guests. These cheeses provide a textural contrast to softer cheeses and offer a range of flavours, from the robust sharpness of cheddar to the subtle sweetness of Gruyère.
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Soft or creamy cheeses: Brie, Camembert, goat cheese
Soft cheeses like Brie, Camembert, and goat cheese are a great addition to any cheese tray. They offer a variety of flavors and textures, from tangy and creamy to buttery and earthy. Here are some tips to elevate your cheese tray with these soft and creamy cheeses:
Brie
Brie is a versatile and popular choice for cheese trays, known for its creamy texture and buttery taste. To elevate the presentation, consider cutting the Brie wheel into a decorative shape, such as a leaf for fall or a snowflake for Christmas. You can use cookie cutters or a sharp knife to achieve the desired shape. Another option is to create a flower-like design by cutting out shapes from the Brie wheel and arranging them creatively.
When it comes to pairings, Brie goes well with fruits like pears, grapes, and stone fruits (plums, apricots). It also pairs beautifully with jams, honey, and toasted nuts. The rind of Brie is edible, so you can serve it with the cheese. Crackers are also a classic choice to accompany the creamy texture of Brie.
Camembert
Camembert, a luscious and creamy cheese, adds richness to your cheese tray. Similar to Brie, Camembert has a buttery and earthy flavor profile. To fully enjoy its flavor and texture, let the cheese come to room temperature before serving. A younger Camembert will be firmer and milder, while a riper one will be softer and have a stronger flavor.
When it comes to pairings, Camembert is versatile. It pairs well with sweet, fruity, and acidic flavors, as well as savory accompaniments like cured meats, sautéed mushrooms, and olives. Fresh, jammed, or pickled berries can also bring out the unique notes of Camembert. For a dessert-like pairing, consider dark chocolate, candied walnuts, or a drizzle of honey.
Goat Cheese
Goat cheese, or chèvre, is known for its tangy and creamy flavor. It is easily spreadable, making it a versatile addition to your cheese tray. Goat cheese pairs well with both sweet and savory flavors.
When creating a goat cheese board, consider pairings such as meats, crackers, nuts, and spreads. Sweet additions like grapes, honey, and fig spread complement the goat cheese's tanginess. For a festive touch, add some greenery, pine cones, or cinnamon sticks as decor.
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Blue cheese: Gorgonzola, Stilton, Roquefort
Blue cheese is a strong cheese with a distinctive flavour and aroma. It is made with milk from sheep, goats or cows, and is inoculated with a Penicillium mould. Blue cheese is a common addition to a cheese tray, with Gorgonzola, Stilton and Roquefort being the most renowned types.
Gorgonzola is a creamy Italian blue cheese, named after the town of Gorgonzola in the Lombardy region. It is aged for about three to six months and has a subtle sweetness. It comes in two varieties: Gorgonzola Dolce, which is sweeter, softer and creamier, and Gorgonzola Piccante, which is firmer, crumblier and stronger in flavour. It is a good introduction to blue cheese for novices due to its milder aroma and taste.
Stilton is a well-known English blue cheese, created in the 18th century and produced in Derbyshire, Nottinghamshire and Leicestershire in the UK. It is a semi-soft, moist and creamy cheese, with a slightly fruity and savoury flavour. It is less pungent and salty than Roquefort, making it more versatile. It pairs well with sweet foods, such as honey, dried fruits, nuts and port wine.
Roquefort is a classic French blue cheese made from sheep's milk. It has a sharp, robust and salty taste, with layers of herbaceous, earthy and nutty flavours. It has a creamy texture with crumbly bits. It pairs well with both sweet and savoury foods, from apricots and dates to mushrooms and fresh vegetables.
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Meat: Prosciutto, salami, chorizo, coppa, mortadella
When creating a cheese tray, it's a good idea to include a variety of cheeses, meats, crackers, and accompaniments to create a well-rounded and visually appealing platter. Here are some suggestions for meats to include, along with recommended cheeses to pair them with:
Prosciutto
A salty cured meat, prosciutto goes well with creamy cheeses such as fresh mozzarella, creamy stilton, or stracciatella. Parmigiano Reggiano is also a good option, especially when paired with sweet fruits like cantaloupe or pear. Other recommended cheeses include Spanish Manchego, feta, double Gloucester, Piave, aged or young cheddar, and petit basque.
Salami
Salami pairs well with a variety of cheeses, including creamy, semi-soft Havarti, which complements the herbs and spices in the salami. Other recommended cheeses to pair with salami include Comté, a French cheese similar to Swiss Gruyère, and Wild Boar Salami. For a classic combination, serve salami with crackers and a variety of cheeses such as Gouda, Emmental, or a four-cheese blend.
Chorizo
A Spanish cured meat, chorizo pairs exceptionally well with cheese. Popular combinations include grated Emmental or a four-cheese blend, baked with chorizo and served with corn chips or flour tortillas. Other recommended cheeses to pair with chorizo include cream cheese, Mexicana cheese, goat cheese, gorgonzola, and maroilles.
Coppa
Coppa is a type of Italian cured meat that can be served as part of a cheese tray. While specific cheese pairing recommendations are limited, general recommendations for a cheese tray include a variety of cheeses such as Parmigiano-Reggiano, Pecorino, Aged Cheddar, Asiago, Gruyere, and more.
Mortadella
Mortadella is a zesty meat that is commonly paired with creamy cheeses like mozzarella, provolone, or havarti. Other recommended cheeses include gouda, gruyere, muenster, scamorza, port salut, taleggio, and oaxaca cheese. For those who enjoy a contrast of sweet and spicy, gorgonzola dolce or stracchino are good options.
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Something sweet: honey, jam, fresh or dried fruit
When creating a cheese tray, it's important to include a variety of flavours and textures. A good cheese board should have something sweet, something crunchy, something salty, and a pop of colour.
For something sweet, you can include honey, jam, fresh or dried fruit, or even chocolate. Honey is a popular choice to contrast the saltiness of the cheese. Honey pairs well with almost any type of cheese, but especially mild and creamy cheeses, tangy and acidic cheeses, spicy blues, and aged cheeses. Honey can be drizzled over a wedge of cheese or served on the side. Leaving a piece of honeycomb whole on the cheese plate is visually stunning, and guests can cut off pieces to eat with the cheese. Honey-baked brie and camembert with cranberries are a classic combination. Honey derived from specific flowers, such as orange blossom, lavender, and clover, can add subtle flavour nuances.
Jam is another option to add sweetness to a cheese tray. Jams made from fruits such as apples, cranberries, cherries, and blueberries can be paired with cheeses. Apple jam with a noticeable tang pairs well with nutty and savory cheeses such as Gruyere, Asiago, or Fontina. Cranberry jam goes well with mellow and creamy cheeses such as baked brie and camembert. Cherry jam is tangy and is typically paired with mellow cheeses, but experts prefer pairing it with robust, sharp cheeses like Parmigiano Reggiano. Blueberry jam is sweet and tangy and goes well with moderately aged to old cheeses, such as Manchego or Stilton. Citrus marmalade can be more challenging to pair with cheese, requiring a cheese that can stand up to the zest and tang without being overpowered or too sharp. Classic rich and buttery cheeses like Gouda, Taleggio, or Emmental work well with citrus marmalade.
Fresh and dried fruits are a great way to add sweetness and colour to a cheese tray. Fruits such as apples, pears, grapes, berries, apricots, figs, cherries, and dates can be paired with various cheeses. Fruits can also be drizzled with honey to enhance their sweetness.
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Frequently asked questions
It's a good idea to include a variety of cheeses with different flavours and textures. Choose at least one from each of the following categories:
- Firm or semi-firm cheeses: Aged White Cheddar, Gouda, Edam, Gruyère, Dubliner, and/or Manchego.
- Spreadable or soft cheeses: Brie, Camembert, and/or soft goat cheese.
- Funky: A strong blue cheese like Gorgonzola, Stilton, or Roquefort.
A good rule of thumb is to choose three to five types of cheese with different flavours and textures.
A good rule of thumb is to buy one ounce of each cheese for every guest.
In addition to cheese, you can add:
- Something sweet: Honey or jam.
- Something crunchy: Nuts, crispy chickpeas, and crackers.
- Something salty: Olives or cornichons.
- Fresh or dried fruit: Apples, pears, grapes, berries, figs, apricots, etc.
It's a good idea to include at least one familiar cheese like Gouda or Brie.
