| Several customers have asked about the best | | | | to cut the cheeses into interesting shapes such as |
| way to arrange or set up cheese tasting parties | | | | wedges not just the usual cubes because this will |
| or cheese plates for dinners. We hope that the | | | | add eye appeal to each plate. |
| following suggestions will help you to plan your | | | | When serving cheese as a dinner course present |
| party and enjoy your cheeses. Please feel free to | | | | only one or two pre-cut selections and place them |
| experiment and expand on any and all of the | | | | on each diners plate. Also be sure to provide your |
| ideas presented here. | | | | guests with two or three cheese condiments such |
| ALWAYS ALLOW YOUR CHEESES TO REACH | | | | as olives, fruit, nuts, fruit spreads or jams and of |
| ROOM TEMPERATURE BEFORE SERVING THEM. | | | | course crusty breads. Wines if offered should |
| First determine how many people will be served | | | | represent the same country and region as that of |
| then decide what type of setting or theme you | | | | the cheeses. |
| will have for example a cheese course for a | | | | A wine and cheese tasting party should also |
| Spanish or French style dinner, a wine and cheese | | | | contain a diverse selection (three to six types) of |
| tasting party, or a stand alone cheese boar. When | | | | cheeses but each should be presented separately |
| this is determined it is easy to calculate the | | | | on its own plate or board. With this in mind we |
| amount of cheese per person. Figure that for an | | | | like to create a progression of cheeses to be |
| appetizer or a tasting party a three cheese plate | | | | sampled. This progression can be designed in |
| will account for about one ounce of each cheese | | | | many ways according to the theme of your |
| per person for a six cheese setting cut these | | | | party. What we mean here, as an example is |
| portions in half. | | | | suppose you are having a Spanish theme night |
| A cheese board or cheese plate is a collection of | | | | then the focus would be on Spanish cheeses. So |
| cheeses that are set out for the purposes of | | | | for this you could then choose Spanish cheeses |
| tasting and comparing or as an appetizer course. | | | | from different types of milk like goat, cow and |
| The cheese board should be composed of a | | | | sheep, or by texture, soft, hard, semi-hard and |
| minimum of three and a maximum of six cheeses | | | | fresh. |
| arranged on a large serving area with each | | | | The next part is to set up the tasting selections in |
| cheese on its' own plate. The reason for this is | | | | the order of flavor starting with the mildest and |
| that the selection should be diverse enough to | | | | working up to the most flavorful and complex. By |
| comprise cheeses of different countries, milks and | | | | doing this you will expose your guests to a series |
| textures (ie: soft, hard or semi-hard) but not too | | | | of differing flavors that will build upon each |
| many to overwhelm the guests palates. You may | | | | previous one. For instance Spanish theme could |
| want to label the cheeses and provide a brief | | | | start with a mild goat milk cheese like Murcia al |
| description and country of origin for each one. | | | | Vino then move on to Idiazabal a smoked sheep |
| Always provide crackers, thinly sliced meats, | | | | cheese and finally Cabrales a strong blue cheese. |
| olives, fruit spreads or jams,nuts, and fresh fruits | | | | When choosing by texture, the type of milk is not |
| as accompaniments for the cheeses. | | | | important so once again go from fresh to soft to |
| For more substantial settings like a cheese course | | | | hard. |
| at dinner or a cheese board consider serving 2 to | | | | You can choose only hard or soft cheeses but |
| 2 1/2 ounces per cheese for each person. With | | | | then again always go from mild flavor to strong |
| these figures you should be able to calculate the | | | | flavor. As noted above, all of your selections |
| amount of cheese to purchase, but you should | | | | should be on individual serving plates or boards. To |
| always add at least and extra 1/2 lb to each of | | | | make everything go a bit smoother precut each |
| your cheese totals so that you will not be caught | | | | cheese into small wedges and cubes but leave a |
| short. As the host you can enjoy any of the | | | | portion of each uncut, this will encourage your |
| leftovers the next day! | | | | guests to cut larger portions of cheeses that |
| The serving or presentation area should be large | | | | they find enjoyable. Be sure to provide a |
| enough so that the cheeses do not touch each | | | | separate knife for each cheese so that the |
| other or co-mingle while being handled, this will | | | | flavors do not get mixed and muddied. |
| prevent mixing of the aromas and flavors. Precut | | | | Hopefully all of this does not sound intimidating or |
| small portions of each cheese and then let your | | | | seem to be too daunting a task. Just remember |
| guests cut their own portions. | | | | that anyone can create a wonderful table |
| The cheese plate is essentially the same concept | | | | presentation with just a little thought and |
| except each diner is individually given a small | | | | preparation. I suggest strongly that you find a |
| portion of each cheese on his or her plate. For | | | | good local or online cheese shop that is willing to |
| larger gatherings serving plates with sliced cheese | | | | help you with your plans and questions. They can |
| can be presented on each table and the diners | | | | provide an invaluable service to you and can |
| can choose their own portions and cheeses. Try | | | | make your dinner or party a success. |