Bushra Griffith
The French are obsessed with cheese, and for good reason. There are over 1000 types of cheese made in France, with each region producing multiple cheeses to be proud of. Creating a French cheese plate, or Plateau de Fromage, is an art form, with many rules in France regarding how to serve and eat cheese courses. The first step in creating a cheese plate is to choose the cheeses, usually an odd number, such as three, five, or seven, to create a visually appealing platter. The next step is to select the garnishes, such as fruits, nuts, jams, crackers, and bread, and perhaps even a surprise cheese to intrigue your guests. The French also like to pair their cheese plates with wine, and the possibilities for wine-cheese pairings are endless.
| Characteristics | Values |
|---|---|
| Number of cheeses | 3-5, with an odd number considered more aesthetically pleasing |
| Types of cheese | Hard, semi-firm, soft, blue, goat, sheep, cow |
| Presentation | Cheese served whole or sliced, with accompaniments scattered on the board or in containers |
| Accompaniments | Bread, crackers, fruits (fresh, dried, or stewed), nuts, honey, jams, olives, cornichons, lettuce, grapes, berries, rosemary |
| Wine | Various wines to pair with the cheeses |
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What You'll Learn
Choose an assortment of cheeses
The French take their cheese very seriously, and with good reason—there are over 1000 types of cheese made in France! A French cheese plate, or Plateau de Fromage, is a selection of French cheeses served together, often with fruits, nuts, jams, bread, and wine.
When selecting cheeses for your French cheese plate, it's important to consider the flavour profiles of each cheese and choose options that complement each other. A good rule of thumb is to include a variety of textures and flavours, such as something hard or semi-firm, something soft, and something blue. For example, a classic French cheese plate might feature a hard Alpine cheese like Comté, a soft cheese like Brie, and a blue cheese like Roquefort. You can also mix up the milk types, offering a selection of goat, sheep, and cow's milk cheeses.
In France, it is customary to serve an odd number of cheeses, typically ranging from three to five different types. This ensures that your guests can experience a variety of flavours and textures. It's also a good idea to include at least one familiar type of cheese, as well as a more unique or "surprise" cheese that your guests may not have tried before.
When creating your French cheese plate, you can serve the cheeses whole or offer generous slices, depending on the number of cheeses and the size of your platter. Be sure to include a utensil for scooping creamier cheeses. You can also crumble some of the crumblier cheeses, like blue cheese, to add aesthetic appeal to the board.
In addition to the cheeses, you can include a variety of accompaniments to enhance the flavours and textures of your French cheese plate. Here are some ideas to consider:
- Fresh or dried fruits, such as grapes, apples, plums, cherries, or pears
- Nuts, such as walnuts, almonds, or hazelnuts
- Honey, especially with fresher cheeses
- Jams, such as fig jam or apricot jam
- Bread, such as a baguette or crackers
- Charcuterie, such as a dry-aged leg of ham like Jambon de Bayonne or an uncured Jambon de Paris
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Select complementary foods
When it comes to selecting the perfect complementary foods for a French cheese plate, there are a few key considerations to keep in mind. Firstly, it is essential to choose an assortment of cheeses with different textures and flavours. A classic French cheese plate often includes a mix of hard, semi-firm, soft, and blue cheeses. For example, a hard Alpine cheese like Comte, a soft cheese like Brie, and a blue cheese like Roquefort. You can also add variety by including different types of milk, such as goat, sheep, and cow's milk cheeses.
The next step is to choose some savoury, sweet, and crunchy elements to accompany the cheeses. Here are some specific suggestions for complementary foods:
- Fruits: Fresh, dried, or stewed fruits pair well with French cheeses. Sliced apples or plums are a great option, especially with nutty cheeses like Comte. Cherries and pears are also classic additions, especially when paired with goat cheeses.
- Nuts: Walnuts, almonds, and hazelnuts are excellent choices. Walnuts go particularly well with blue cheese, while almonds and hazelnuts enhance the flavour of hard cheeses.
- Jams: Fig jam, apricot jam, or a homemade compote made with prunes and Grand Marnier are beautiful accompaniments to cheeses like Camembert.
- Honey: Honey, especially a lighter variety, is a traditional addition to a French cheese plate, especially when paired with fresher cheeses.
- Bread: A baguette or other types of bread are common accompaniments to French cheeses. Bread provides a neutral base to enjoy the cheeses and can be used to create small bites.
- Meats: While not always included, meats like dry-aged ham (Jambon de Bayonne) or an uncured ham (Jambon de Paris) can be added. Saucisson sec, a dry-aged sausage, is also a classic choice.
- Condiments: Cornichons, mustard, and olives are often served with a charcuterie board and can add a savoury element to the plate.
- Garnishes: Fresh herbs like rosemary add colour and flavour to the cheese plate. Lettuce or other greens can also be included to provide a fresh contrast to the rich cheeses.
When selecting complementary foods for a French cheese plate, the key is to offer a variety of flavours, textures, and colours. It is also important to consider the flavour profiles of each item to ensure they complement each other. Remember, you can get creative and make the cheese plate your own, as long as you keep these basic principles in mind!
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Decide on a presentation style
The presentation style of a French cheese plate is important to get right, and there are a few things to consider. Firstly, the French typically serve an odd number of cheeses, usually three, five, or seven, as this is considered more aesthetically pleasing. It is also important to offer a variety of textures and flavours, so include a mix of hard, semi-firm, soft, and blue cheeses. You can also mix up the milk types with goat, sheep, and cow's milk cheese.
When it comes to the board itself, a wooden board is perfect for a casual gathering, as it allows for easy cutting and looks pretty. A marble platter, on the other hand, adds a touch of elegance. Be sure to choose a platter that is large enough to fit all your cheeses and accompaniments.
Once you have chosen your cheeses, it is time to decide on the garnishes and sides. A general rule of thumb is to include something savory, something sweet, and something crunchy. You can add charcuterie, such as a dry-aged leg of ham or an uncured Jambon de Paris, to the board. Olives are a great savoury option, while apple slices add a refreshing crunch and pair well with Brie. Grapes or seasonal berries add sweetness, as do fig jam, honey, and different kinds of seasonal, dried, or fresh fruit. Nuts are another classic addition, providing a salty crunch—cracked walnuts go well with blue cheese, and almonds or hazelnuts bring out the flavour of hard cheeses. You can scatter these on the board or place them in small containers.
Finally, don't forget to provide small plates, pretty napkins, and utensils for your guests. If serving wine, offer a variety that will pair well with the cheeses.
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Prepare the cheeses
Preparing the cheeses for a French cheese plate is a delicate art. The French take their cheese very seriously, and there are many "rules" surrounding the serving and eating of cheese. The first step in creating your French cheese plate is to choose the cheeses you want to include. It is customary to offer an odd number of cheeses, usually three to five, to provide a variety of flavours and textures. However, some sources suggest that even more cheeses can be included for larger gatherings. For example, in a fancy French restaurant, you may see a selection of seven cheeses.
When selecting your cheeses, it is essential to consider the flavour profiles and ensure they complement each other. You can choose from a wide range of French cheeses, including hard, semi-firm, soft, and blue cheeses. A classic French cheese plate might feature a hard Alpine cheese like Comte, a soft cheese like Brie, and a blue cheese like Roquefort. You can also mix up the milk types, offering goat, sheep, and cow's milk cheeses. If you want to add a surprise element to your cheese plate, include a unique or surprise cheese that your guests may have never heard of.
Once you have selected your cheeses, it is time to prepare them for the plate. Harder cheeses can be sliced or cubed, while crumbly cheeses, such as blue cheese, can be crumbled to add aesthetic appeal. For creamier cheeses, be sure to provide a utensil for scooping. If you are serving the cheese to guests, it is recommended to place the mildest cheese at 12 o'clock on the plate and then arrange the subsequent cheeses in the order of increasing intensity. Leave some space in the middle of the plate for accompaniments such as jam and fruit.
When creating a French cheese plate, it is essential to consider the portions. A good rule of thumb is to provide 1 to 1 1/2 ounces of each cheese per person. If you are serving the cheese as hors d'oeuvres, you may want to increase the portion size to 1 1/2 ounces per person. However, if you are offering a large assortment of appetizers, you can estimate less. Adjust the portions accordingly when serving three or five cheeses.
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Serve with wine
When serving a French cheese plate with wine, it's important to consider the wine-cheese pairing possibilities. While these combinations seem endless, there are some basic guidelines to follow. Firstly, it is recommended to serve French cheese plates with French wines. Secondly, consider the flavour profiles of each item on the cheese board to ensure they complement each other.
A French cheese plate typically includes a selection of three to five cheeses with different textures and flavours. A classic combination might feature a hard Alpine cheese like Comte, a soft cheese such as Brie or Camembert, and a blue cheese like Roquefort or Bleu d'Auvergne. You can also vary the milk types, offering goat, sheep, and cow's milk cheeses.
To accompany the cheeses, you can provide a variety of sides, including something savoury, something sweet, and something crunchy. Olives, for example, add a savoury and salty touch, while apples or grapes bring a refreshing crunch and a burst of sweetness. Honey is another classic addition, especially with fresher cheeses.
For a more substantial offering, you can include charcuterie, the French word for cold cuts of meat. A dry-aged leg of ham, such as Jambon de Bayonne, pairs well with harder cheeses, while an uncured Jambon de Paris is a versatile choice. Saucisson sec, a dry-aged sausage, is another typical selection for a French cheese board.
When serving a French cheese plate with wine, remember to provide small plates and napkins, and utensils as needed. Enjoy experimenting with different combinations of cheeses and accompaniments to create a delightful sensory experience for your guests!
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Frequently asked questions
Typically, French cheese plates include a mix of three to five cheeses of different textures and flavours. You could include a hard Alpine cheese like Comte, a soft cheese like Brie, and a blue cheese like Roquefort. You could also include goat, sheep, and cow's milk cheeses.
You can serve a French cheese plate with garnishes such as lettuce, nuts, and fruits. You could also include crackers, bread, olives, honey, and jams.
It is recommended to serve a French cheese plate on a large platter, preferably made of marble or wood. Place the mildest cheese at 12 o'clock, followed by the subsequent cheeses in order of strength. Leave space in the middle for garnishes like jam and fruit.
