At the ripe age of 17, I began mycheesecareer.
I am a curd nerd, through and through.
Cheese has my heart.
Cultura RM/Ryan Benyi Photography / Getty; Graphic by Jocelyn Runice
People have been making cheese for thousands of years.
Cheese brought people together.
It still doeswhich is why you should make acheese plate, open up some bottles ofwine(Or beer!
Courtesy of Vlad Krfg; Hannah Howard
)and instantly, youll be thehostesswith the mostess.
Here are seven things Ive learned as a former cheesemonger about putting together a make-everyone-love-you cheese plate.
Start by exploring the selection and expanding your cheese horizonsthink variety and balance.
Cultura RM/Ryan Benyi Photography / Getty
Remember that more is not necessarily merrier.
I like serving three or four cheeses.
Plus, whole wheels and big wedges make awesome visual impact.
And dont be afraid to ask your monger for help.
Your monger is a cheese expert.
She loves cheese and wants to share that love with you.
Ask her whats awesome, whats new…and definitely ask for a taste.
She can introduce you to new cheeses and help you find what you already love.
(The golden rule of cheese: if you like it, its good.)
Youll want to serve cheese at room temperature.
Take your cheeses out of the fridge about two hours before you plan to serve them.
They will lose their refrigerator-chill and return to their full glory.
When building your plate, arrange cheeses from mild towild.
Start with your mild cheeses, like fresh goats and bloomy rinds like brie.
End on a robust note with stinky washed rinds and blues.
I like to serve from left to right, or clockwise, depending on the plate or platter.
And venture beyond the cracker.
Cheese and crackers are classic, but I prefer chunks of crusty baguette.
Experiment with flatbreads and pita.
Belgian endive and cucumber slices make excellent (and carb-less, if thats your thing) cheese companions.
Likewise, grapes are pretty on the plate, but dont stop there.
Slices of fresh pear and persimmon play excellently against the salty richness of cheese.
Dried fruits, fresh figs, Marconaalmonds, olives, shards of dark chocolate…go wild!
Finally, whatever you do, dont be intimidated!
Yes, there is a ton to learn and discover, but the whole point is to have fun.
How to make the ultimate cheese board:
