Bushra Griffith
The cheese plate is a versatile dish that can be served at various times during a meal. It can be served as an appetizer, a pre-dinner hors d'oeuvre, a post-dinner course, or even as the centerpiece of a party. When served as an appetizer, 2-3 ounces of cheese per person is recommended, while 1-2 ounces per person is suggested for a pre-dinner course. If the cheese plate is the main event, 3-5 contrasting cheeses are ideal, offering different tastes, colors, and textures. For a post-dinner course, one rich and creamy cheese or a selection of full-flavored cheeses can be served, typically in smaller quantities of 1 to 1.5 ounces per person. To allow the cheese's flavor to shine, it should be served at room temperature, so it is recommended to remove it from the fridge 30 minutes to an hour before serving.
| Characteristics | Values |
|---|---|
| Timing | The cheese plate can be served as an appetizer, before the main course, or after the main course as dessert. |
| Quantity | For an appetizer, plan for 1-2 oz of cheese per person. For a cheese plate as the main course, plan for 4-5 oz of cheese per person. If serving as dessert, 1-1.5 oz of cheese per person is enough. |
| Number of cheeses | A minimum of three cheeses is recommended, with five or six being the maximum to avoid overwhelming guests with too many choices. |
| Cheese characteristics | Choose lighter cheeses like herb-coated goat cheese or fresh mozzarella if serving before dinner. For after-dinner cheese, serve one rich and creamy cheese or a selection of full-flavored cheeses like Manchego, cheddar, aged gouda, or blue cheese. |
| Accompaniments | Serve before-dinner cheeses with savory accompaniments like olives, prosciutto, nuts, or chutney. After-dinner cheeses go well with sweet accompaniments like jams, honey, dried fruit, and toasted nuts. |
| Presentation | Use a large, flat board, such as a plain cutting board, to fit everything comfortably. Add small bowls for dips and accompaniments to create height and visual interest. |
| Temperature | Cheese should be served at room temperature. Take the cheeses out of the fridge 30 minutes to one hour before serving. |
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What You'll Learn
Cheese as an appetiser
Cheese is a versatile food that can be served as an appetiser, a dessert, or even as the main attraction of a party. When serving cheese as an appetiser, there are a few things to keep in mind. Firstly, it is important to consider the quantity of cheese per person. If serving cheese as an appetiser, plan to have around 1 to 2 ounces of cheese per person. If serving a lot of accompaniments, like charcuterie, crackers, and fruit, people will eat less cheese. Secondly, the type of cheese is important. Lighter cheeses are generally better suited as appetisers, such as herb-coated goat cheese or fresh mozzarella. Serving a variety of cheeses with different tastes, colours, and textures is a great way to create a balanced and interesting cheese platter. For example, mild cheeses can be contrasted with robust varieties, such as pairing Brie with blue cheese, or soft cheeses with hard cheeses, such as chevre with Parmesan.
When creating a cheese platter, it is also important to consider the presentation. Using a large, flat board or platter is ideal, and there is no need for anything fancy—a plain cutting board will do. It is also a good idea to provide a serving utensil for each variety of cheese on the tray. Preparing the cheese plate ahead of time is a great way to save time and reduce stress. Bowls can be placed on the board or platter the night before, and these can be used for dips and smaller items. Adding height and round shapes can make the cheese board more visually appealing.
Another important consideration when serving cheese is the temperature. Cheese should be served at room temperature, so it is important to take it out of the fridge 30 minutes to one hour before serving. This allows the cheese to "'bloom" and enhances its flavour. If the kitchen is particularly warm, it is best to keep the cheese refrigerated until an hour before serving. Covering the cheese with beeswax wrap or plastic wrap can prevent it from drying out while it comes to room temperature.
When serving cheese as an appetiser, it is also important to consider the accompaniments. Foods such as marinated vegetables, cured meats, crackers, nuts, honey, and jams go well with cheese. For a simple option, fresh bread can be served alongside the cheese. In terms of drinks, wine that comes from the same geographic area as the cheese can be a good match.
In conclusion, when serving cheese as an appetiser, consider the quantity, type of cheese, presentation, temperature, and accompaniments. By following these guidelines, you can create a delicious and balanced cheese platter that your guests will surely enjoy!
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Cheese as dessert
Cheese is a versatile food that can be served at any time during a meal, from an appetizer to the main course. However, serving cheese as dessert is a great way to end a meal, offering a range of flavours and textures that can be a satisfying conclusion to a dining experience.
When serving cheese as dessert, there are a few things to consider. Firstly, the quantity of cheese per person can be less than when served as an appetizer or before the main course. A general rule of thumb is to plan for 1 to 1.5 ounces of each cheese per person if served as dessert. This, of course, depends on the number of accompaniments served alongside the cheese, as well as the overall appetite of your guests.
The type of cheese served as dessert should be different from those served before the main course. Dessert cheeses tend to be richer and creamier, such as triple-crème cheeses like St. Andre, or full-flavored varieties like Manchego, cheddar, aged gouda, or blue cheeses. These stronger-tasting cheeses provide a nice contrast to the sweeter notes typically found in desserts.
When creating a cheese plate for dessert, it's a good idea to offer a variety of cheeses, usually around three to five different types. This provides a balance of different tastes, colours, and textures. For example, mild cheeses can be paired with more robust varieties, such as Brie with blue cheese, or soft cheeses like chevre can be contrasted with hard cheeses like Parmesan. A themed cheese plate is also an option, focusing on cheeses from a specific region or made from different types of milk (cow, goat, sheep).
To enhance the dessert cheese plate, it is recommended to serve the cheeses at room temperature, allowing the flavours to truly shine. Taking the cheeses out of the fridge about 30 minutes to an hour beforehand is ideal. Accompaniments can include sweet items such as jams, honey, dried fruit, and toasted nuts, as well as wine that pairs well with the cheeses.
In summary, serving cheese as dessert is a delightful way to conclude a meal, offering a range of flavours, textures, and a chance to explore the varied world of cheeses. With a few simple considerations, a cheese dessert plate can be a satisfying and memorable end to any dining experience.
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Cheese portion sizes
The amount of cheese you'll need depends on the occasion and the number of guests. If you're serving cheese as an hors d'oeuvre, plan for 1 to 2 ounces of each cheese per person. If your guests have large appetites or are big cheese lovers, lean towards the higher end of the recommended serving size. If they're light eaters, stick to the lower end.
For a cheese course after dinner, 1 to 1.5 ounces of each cheese per person is sufficient. If you're serving a cheese board as a meal, the recommended portion size is 6 to 8 ounces per person. For a meal at off-peak times, such as brunch or afternoon tea, reduce the serving size to 3 ounces.
When it comes to the number of cheeses, three is a good amount to avoid overwhelming your guests with too many choices. However, if cheese is the centerpiece of your party, you may want to offer at least three and up to five or six cheeses. It's also a good idea to provide a variety of textures, densities, and flavour profiles. For example, you could offer a soft and creamy cheese like Brie, a firmer cheese like cheddar, and a hard grating-style cheese like Parmigiano-Reggiano.
Don't forget to take the cheese out of the fridge at least half an hour to one hour before serving to allow it to reach room temperature, as the cold inhibits its flavour.
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Cheese presentation
Cheese plates are a great way to introduce guests to one another before the main course and can be served either before or after dinner. When serving cheese before dinner, opt for lighter cheeses such as herb-coated goat cheese or fresh mozzarella. If serving cheese after dinner, you can choose to serve one rich and creamy cheese, such as triple-crème St. Andre, or a selection of full-flavoured cheeses like Manchego, cheddar, aged gouda, or blue cheese.
When serving a cheese plate as an appetiser, plan to have 1 to 2 ounces of cheese per person. If serving the cheese plate as the main course, plan for 4 to 5 ounces of cheese per person, along with plenty of fruits and vegetables. If serving with a lot of accompaniments, your guests will likely eat less cheese, so you can plan for slightly less cheese per person.
Cheese should be served at room temperature, so take it out of the fridge 30 minutes to one hour before serving. You can either cut the cheeses straight out of the fridge and let them come to temperature on the board, covering them with beeswax or plastic wrap to prevent them from drying out, or you can take the cheese out of the fridge and leave it on the counter to reach room temperature before adding it to the board.
Use a large, flat board to serve the cheese, such as a plain cutting board, a serving platter, or a few dinner plates. You can add some small bowls to the board for dips and smaller items like nuts, honey, roasted red peppers, or pesto. You can also add some height to the board by stacking hard cheeses like cheddar and parmesan into slices or cubes.
A cheese plate typically includes three to five contrasting cheeses, such as mild with robust, fresh with aged, or soft with hard cheeses. You can also create a themed tray by offering cheeses from one region or showcasing cheeses made from different types of milk.
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Cheese accompaniments
When creating a cheese plate, there are a variety of accompaniments that can be served alongside the cheese to elevate the flavour and create a balanced taste experience. The goal of pairing gourmet cheeses with accompaniments is to offer different tastes throughout the event, so the cheese should be the star of the show and accompaniments should not be too overpowering.
If serving cheese before dinner, choose lighter cheeses such as herb-coated goat cheese or fresh mozzarella. Before-dinner cheeses go well with savoury accompaniments such as olives, prosciutto, nuts, and chutney. Artisan crackers or crisps pair well with milder cheeses, and crusty breads such as baguette or rye go well with richer cheeses.
If serving cheese after dinner, you can serve one rich and creamy cheese, or a selection of full-flavoured cheeses. After-dinner cheeses can be served with sweeter accompaniments such as jams, honey, dried fruit, and toasted nuts. Dried fruits such as apricots, dates, and cherries can be stuffed with cheese and wrapped in prosciutto or other cured meats. When it comes to condiments, sweet and tart preserves can be paired with creamy cheeses, while the tartness of apples and balsamic cuts through the richness of gooey cheeses like Camembert.
When serving cheese, it is also important to consider the quantity and variety of cheeses. If serving cheese as a hors d'oeuvre, plan for 1 to 2 ounces of each cheese per person, and if serving as an after-dinner cheese course, 1 to 1.5 ounces per person. Three to five contrasting cheeses are usually enough to provide variety without overwhelming guests.
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Frequently asked questions
If serving cheese as an appetiser, plan to have 1-2 ounces of cheese per person. If serving cheese as the main course, plan for 4-5 ounces of cheese per person.
The cheese plate can be served as an appetiser before the main course, or as a cheese course after the main course. The French traditionally serve their cheese course before dessert or as dessert.
Three to five contrasting cheeses are recommended. Think different tastes, colours, and textures, like mild with robust, fresh with aged, or soft with hard cheeses.
Serve cheese with accompaniments such as crackers, fruits, vegetables, cured meats, olives, nuts, chutney, jams, honey, and/or dark chocolate.
