HOW TO CREATE THE PERFECT CHEESE PLATTER

A beautiful cheese platter is always a crowd pleaser when it comes to summer entertaining. It’s aesthetically showstopping, easy for guests to navigate, and with the right selection of flavourful cheeses, it satisfies even the fussiest of palettes. However, the task of deciding what to buy and how much can cause confusion, not to mention how to assemble your platter correctly. Wipe that panicked look off your face and just say ‘cheese’, because we’re here to help you create the perfect cheese platter, every time.

perfect cheese platter

Choosing Your Cheese
The aim is to showcase a variety of different flavours and textures. You’ll find that cheese can be broken down into four basic categories: aged, soft, hard or blue. For an impressive platter, we’d recommend selecting one cheese from each category. Below are some of our recommendations (and remember, try before you buy!).

Aged: Aged Cheddar, Gruyere, Manchego or Gouda
Soft: Roquefort, Camembert, Brie or Constant Bliss
Firm: Parmigiano, Grana Padano or Pecorino Romano
Blue: Italian Gorgonzola, Maytag Blue Cheese or French Roquefort

On The Side
To complement your platter, pair your cheese selection with a tasteful variety of breads including: sliced baguette, bread sticks, and lavish crackers. Variety is key when thinking of your savoury companions.

Jarred condiments such as sweet preserves, honey or quince paste pair well with cheese and are easy to assemble and fuss-free. Mix things up by adding a few antipasto elements like red peppers, olives and artichoke hearts.

For the carnivorous lovers, cured meats such as prosciutto, salami and sausages are always a winning combination (and the first to go!).

If you’re creating a dessert platter, or you just prefer sweet over savoury, then fresh grapes, figs and dates are your best friend. You can even take it up a notch by adding a slab of honeycomb.

perfect cheese platter

Serving Suggestions
When serving cheese, make sure to serve your delicious assortment at room temperature. To do this, remove cheeses from the fridge at least one hour before assembling your platter.

Separate cheeses with a strong smell. Quite often the ‘stinky’ cheeses overpower the delicate ones.

When compiling your platter, be sure to set out a separate knife for each cheese and small serving tongs for your sides. Not only will this offer more serving utensils for your guests, multiple knives will keep your cheeses from morphing into one flavour.

Tip: Never crowd your platter. This can result in some seriously sad wastage and awkward hand manoeuvres for your guests (we’ve all been there!).


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