Cheese Tray Delights: Exploring Varieties And Flavors

A cheese tray is a fun and easy way to entertain guests, offering a variety of cheeses, fruits, spreads, and crackers. When selecting cheeses, it's best to choose a variety of flavours and textures, such as soft cheeses like goat cheese, semi-hard cheeses like cheddar, and hard cheeses like Parmesan. Blue cheese is also a popular option, though its strong flavour may not be for everyone. To make the tray unique, one can add dates, black pepper, dried apricots, grapes, crackers, and nuts.

Soft cheese: Brie, Camembert, and soft goat cheese

Soft cheeses are a popular choice for cheese trays, and for good reason. They are easy to work with, melt well, and are perfect for those who prefer milder flavours. Here are some tips for putting together a cheese tray with soft cheeses like Brie, Camembert, and soft goat cheese:

When it comes to soft cheeses, variety is key. While Brie and Camembert are crowd favourites, soft goat cheese adds a tangy, herby kick to your cheese tray. Its crumbly texture also provides a nice contrast to the creamy Brie and Camembert. If you're feeling adventurous, you can even try rolling your goat cheese in black pepper for an extra punch of flavour.

When serving soft cheeses, it's important to let them come to room temperature before serving. This ensures your guests get the full flavour of the cheese. You can speed up the process for soft cheeses like Brie by submerging them in a sealed bag of 80-degree water.

Presentation is key to a good cheese tray. For soft cheeses, it's best to cut them into wedges or slices, leaving cheese knives nearby for your guests to help themselves. Drizzle honey over the Brie for added sweetness and to fill any bare spots on your tray. Pair your soft cheeses with crackers, bread, or crostini, and some nuts and dried fruit for added texture and flavour.

Remember, when it comes to cheese trays, there are no hard and fast rules. Get creative and have fun with it!

Semi-hard cheese: Cheddar, Gouda, and Havarti

When preparing a cheese tray, it's 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 soft, semi-hard, and hard varieties.

Semi-hard cheeses, such as Cheddar, Gouda, and Havarti, offer a nice balance between softness and firmness, making them a great choice for a cheese tray. Here are some tips for selecting and serving these cheeses:

• Cheddar is a versatile cheese that can be found in different ages, ranging from mild to sharp. It has a crumbly texture and a sharp, tangy flavour that becomes more pungent as it ages. Cheddar is a popular choice for cheese trays as it appeals to a wide range of tastes.
• Gouda is a semi-hard Dutch cheese with a creamy texture and a mild, nutty flavour. It can be young, aged, or smoked, each offering a distinct taste experience. Aged Gouda, in particular, has a deeper, more complex flavour with notes of butterscotch and caramel.
• Havarti is a Danish cheese with a creamy, buttery texture and a mild, slightly sweet flavour. It has small irregular holes and is known for its smooth, elastic consistency. Havarti pairs well with fruits, crackers, and bread and is a great choice for those who prefer a milder cheese.

When arranging a cheese tray, it's recommended to slice the semi-hard cheeses and fan them across a section of the board. This provides a nice visual presentation and makes it easy for guests to serve themselves. It's also a good idea to let the cheese come to room temperature before serving to allow its full flavour to develop.

Hard cheese: Parmesan, Manchego, and Pecorino

Hard cheeses like Parmesan, Manchego, and Pecorino are a great addition to any cheese tray. They bring texture and boldness to the board, with more robust flavours than soft or firm cheeses. When selecting a hard cheese, look for those that are aged, as the ageing process results in stronger flavours due to chemical reactions such as lactic acid development, protein breakdown, and moisture loss.

Parmesan, or Parmigiano-Reggiano, is a salty, nutty, crunchy cheese that pairs well with crackers, bread, apples, grapes, dried fruit, and jams. It is a great counterpoint to softer, creamier cheeses on the board. Use a sharp knife or cheese shaver to create thin slices for your guests.

Manchego is a firm and nutty cheese, with a stunning orange colour. It has a salty, tangy, nutty, and caramelly flavour and pairs well with port, stout, or champagne.

Pecorino is another delicious hard cheese that can be included on a cheese tray. Similar to Manchego, it has a tangy, nutty flavour.

When creating a cheese tray, it is recommended to choose 3-5 cheeses with different flavours and textures. In addition to hard cheeses, consider including soft cheeses like goat cheese, semi-hard cheeses like cheddar, and blue cheese. Don't forget to add some accompaniments like crackers, fruits, nuts, and jams to round out your tray!

Blue cheese: Gorgonzola, Roquefort, and Stilton

Blue cheese is a type of cheese characterised by its blue or blue-green veins of mould. It is made by adding mould cultures to milk during the cheese-making process and then piercing the cheese with needles to allow air to flow through and promote the growth of mould. The mould cultures used are typically Penicillium roqueforti, Penicillium glaucum, or Penicillium camemberti.

Three of the most celebrated blue cheeses are Gorgonzola, Roquefort, and Stilton. Despite their shared characteristic of blue marbling, each of these cheeses has distinct differences in origin, dairy type, and taste.

Gorgonzola is one of the oldest blue cheeses in the world, originating from Italy and widely produced in the Lombardy and Piedmont regions. To be called Gorgonzola, it must be awarded the PDO (Protected Designation of Origin). It is made primarily from pasteurised milk from Piedmontese cattle, which gives it a creamy texture and subtle sweetness. Gorgonzola comes in two varieties: Gorgonzola Dolce, which is sweeter and creamier, and Gorgonzola Piccante, which is firmer and crumblier. Gorgonzola is incredibly versatile and can be enjoyed on its own, with crackers, or as part of a charcuterie board. It also pairs well with fruits like pears and figs, and is often used in pasta dishes, salads, and as a pizza topping.

Roquefort, a PDO cheese from France, is made from pasteurised sheep's milk and is traditionally wrapped in foil marked with a red sheep symbol. It is required to be aged in the limestone caves of Combalou mountain in Roquefort-sur-Soulzon. Roquefort has the strongest aroma and taste among the three classic blue cheeses, with a sharp, robust, and salty flavour. It has a creamy texture with crumbly bits and comes in four main varieties: Papillon, Société, Carles, and Vernières, each offering subtle differences in flavour. Roquefort pairs well with sweet and crunchy foods, such as apricots, dates, toasted nuts, and fresh vegetables. It is often crumbled and used as a topping for salads or mixed into dressings.

Stilton, a PDO blue cheese from England, is made from pasteurised cow's milk. It is believed to be a younger variety of blue cheese compared to Gorgonzola and Roquefort, dating back to the 18th century. Stilton is slightly firmer than Gorgonzola and Roquefort, with a semi-soft and moist texture. It is less pungent and salty than Roquefort, making it more versatile. Stilton pairs well with sweet foods such as honey, dried fruits, nuts, and port wine. Its slightly fruity and savoury flavour also makes it a good companion for whisky, especially rye.

Accompaniments: crackers, nuts, dried fruit, olives, and honey

Crackers, nuts, dried fruit, olives, and honey are all classic accompaniments to a cheese tray. These additions can add texture, flavour, and colour to your cheese board.

When selecting crackers, it is best to choose neutral crackers that will not compete with the cheese. However, you can also include one or two flavoured options to add interest. Opt for crackers that vary in size, shape, and texture, such as round crackers, long cracker sticks, pita chips, or crostini. You can also include crackers that contain nuts, seeds, and dried fruit.

Nuts are a great way to add crunch to your cheese tray. Almonds, pecans, walnuts, pistachios, and black walnuts are all excellent choices. Toasting the nuts beforehand can enhance their flavour and texture.

Dried fruit is another essential component of a cheese tray. Dried apricots, figs, cherries, and grapes are classic options. You can also include dried apricot compote or mix things up with dried apples, raisins, or cranberries.

Olives are a salty addition to a cheese tray and are typically served with the pits inside to preserve their flavour. If you choose to do this, it is a good idea to provide a small bowl for the pits. Other salty options include cornichons, capers, and pickles.

Honey is a sweet and sticky accompaniment that pairs well with many types of cheese. It can be drizzled over soft cheeses or served in a small bowl alongside the cheese tray.

Frequently asked questions