How to Build the Ultimate Cheese Board
30 July 04

For entertainment, you can't beat a carefully crafted cheese board. Assembling takes almost no effort, looks gorgeous, and is a great way to try new things.


Tip #1: Three to Five Cheeses, Maximum

When it comes to establishing a balanced committee, there are fewer. If you have too many choices, you will overwhelm your taste buds and risk adventuring guests filled with calories of dense cheese and heavy carbohydrate bread and biscuits. More cheese is also more expensive. Start with three cheeses and increase the wedge size according to your crowd.

Tip #2: Changing the Milk and Texture

The type and texture of cheese (cattle, sheep, or goats) (companies like Parmesan, half companies like Switzerland, soft as chévre, super soft as brie or Taleggio) build varieties rather than stick to A style. Three principles: one company, one half company or soft company, one blue company.

Goddu said that the establishment of a "from slight to wild" board, so that the taste will not be knocked down by the first strong Stilton. "You want to start with more friendly cheese and end with strong cheese."

Tip #3: Bring it to room temperature

Cheese takes time to breathe, bringing the aroma and taste to the top (just like drinking a bottle of wine before you drink). Remove the cheese from the fridge, unpack it, and leave it for about an hour at room temperature before guests arrive (why the cheese plate is also a good appetizer appetizer).

Tip #4: Make it bigger on the board

In addition to cheese and its accessories, you also need space for knives, small bowls, and multiple hands. Choose larger cheese plates, cutting boards or platters instead of smaller ones. You can also use the blackboard: Place the cheese on the parchment square and write their names below.

Tip #5: Add Crunchy, Juicy, Sweet, and Sweet

Cream, rich cheese needs a counterpart to refresh the taste. Try crisp, sour apple slices, sweet pear slices, juicy grapes, crispy jujube, nuts or plump dried apricots or dates. Goddu said that flowers and sweetness are good hats for bees. It reduces the fragility of strong cheese like blue. Try drying and fresh fruit. Dried fruit has a rich taste, so they can adhere to the blues, wash the skin and the alpine style. Fresh fruit is best triple cheese and peanut cheese. Whatever you choose, keep it simple - don't have candied walnuts or chilli sauce. These elements are meant to clean the taste, not to compete with cheese.

Don't forget bread and cookies. Goodu likes hard fresh bread and cookies on a cheese board. "Your bread has a better texture: a crispy skin and a soft center."

Tip #6: Beyond Basics

Want to expand your cheese horizon? Murray's cheese expert Adam Golddo shows where you started.

If you like goat cheese, try ... triple cheese. Compared to goats, it has less flavour, sweet taste and sweet taste.

If you like brie cheese, try ... Tajikio. This milk-skinned rind cheese is mild and spicy and ideal for beginners.

If you like Gruyere, elderly Manchego. This is a Spanish goat cheese that can be sliced, crunchy crystal and dark nut caramel flavor.

If you like blue cheese try... Goat milk blue. For some guests, the better cheeses like Gorgonzola may be too intense. Sheep milk blues tend to be more gentle.