Simple Tips for Preparing a Crowd Pleasing Cheese Board
30 July 04


Cheese is a perfect complement to cocktails as a first course or end meal. When it is entertaining, it will work hard to invest in the next prepared cheese board. Through some small planning, combined with your search for incredible and reliable cheese merchants, cheese board is one of the simplest courses you can prepare. Spend some time with the local cheese seller. They are happy to explain their choices to you and help you plan your next meeting.

All you have to do is share some information about your event and they will know exactly how much and how much cheese to buy.

If you want to know some inside information to help you make a choice, click this handy little guide to prepare a delightful cheese board.

The next time you plan to attend a cheese course for the party, follow these guidelines.

Choose your cheese

Plan to serve from three to five cheeses. Not only that, it will confuse the taste of your guests.

Designed to taste, diversify in texture and appearance. An interesting choice might include a soft and mild cheese such as Camembert (understand the difference between Camembert and Brie), a hard, mild nutty cheese such as Asian cheese (more about here (Information on Asian cheese) and a half company, sharp blue cheese (when it comes to blue cheese, there are many different choices!) You can build your cheese selection around a theme.

You can serve all goat cheeses: Cavalles is a semi-solid blue cheese; Montrachet is a soft, fresh cheese; and Gjetost, a hard ricotta cheese.

Choose a country for your theme. The cheese plate made of Swiss cheese may include the traditional semi-company Emmentaler; a hard, cave-aged Gruyere; a semi-soft Tomme de Savoie; and a semi-hard cider, Mostkaese of artisanal cheese.

As long as you remember all kinds of things, it's fine to bring your own personal collection together.

Appropriate accompaniment

Accompanied by your cheese board biscuits and bread, there is no very strong taste, will degrade the taste of cheese.

Apples, pears, grapes and peaches all work well with cheese. Nuts are also good accompaniment.

Matching cheese and wine

Wine and cheese are a classic combination, such as peanut butter and jelly, or soups and sandwiches. But some people are afraid to try to pick the perfect cheese. Here are some simple guidelines that can make this decision easier.

Blue cheese such as Stilton or Gorgonzola complements dessert wines such as Sauternes and Ports.

To pair with fresh cheese, such as goat or sheep cheese, choose Sauvignon Blanc or Pinot Noir.

Soft cooked cheese like Teleme or Brillat-Savarin complements Chardonnay.

For aged cheeses like Cheddar, Gruyere and Pamircano-Regiano supply Cabernet Sauvignon, Zinfandel or Burgundy, respectively.

For other pairing suggestions, visit Stacy Slinkard, About Wine Guides.

Give suggestion

Place the cheese on a tray or plate that is large enough to prevent them from touching and have a sharp contrasting background color.

Remove the package from the cheese but leave it on the skin. Bring the cheese to room temperature.

Bring each cheese with your own knife. Soft cheese can be cut with a butter knife. If the cheese is smearable, choose a wider blade. More firm cheese will require a sharp knife.