When my husband and I were newly married, without kids, we had a holiday tradition of inviting other young couples over for a Christmas get together. Everyone would bring something to eat, usually lots of cookies/candies/baked goods, and warm gooey dips. We’d hang out and play games and stuff our faces. One year, which I still remember clearly, my friend Wendy brought a cheese plate. I thought it was super cool because a cheese plate just seemed, so, grown-up. When I was a teenager, my friend’s Mom Helen (Helen, creator of the infamous Wonton Salad, Helen) often brought cheese plates to baby showers and wedding luncheons and I remember thinking back then, “hmm…I wonder when I’ll be grown-up enough to know what to put on a cheese plate?” Back to the Christmas Party- my one memory of that year (besides some really crazy white elephant gifts) was that we couldn’t pull anyone away from the cheese, including me! It was such a fresh, flavorful, delicious alternative to all of the sugar and carbs that saturate the month of December. And that’s the day I decided I needed to be a cheese plate sort of person.
The whole idea of putting together a cheese board can be overwhelming. “Fancy” cheese sometimes has a reputation for being stinky cheese, and expensive cheese, and even if you aren’t scared of it, you may not have a clue about what sorts of things to pair everything with. So I thought I’d write out some guidelines for anyone wanting to join the ranks of sophisticated adults who bring cheese platters to parties 😉
Let’s talk cheese. You don’t need to go crazy; choose a few different types of cheeses thinking about both flavor and texture. If you have a good grocery store with a specialty cheese section; go there! Local Co-ops and markets are great as well. An educated cheese-monger (yep, totally what they’re called) is so helpful. They can help you sample cheeses and pick out a good variety. I actually reached out to a friend of mine at Whole Foods because they have an amazing cheese department and they hooked me up with some great choices and gave me some really helpful tips.
Remember, you just need to account for little samples for each person, so even if a cheese is expensive per pound you can usually get away with a fairly small amount. Here are some of my personal favorites; and keep in mind I don’t get too crazy with my cheese- I don’t like cheeses that are intense, and if you are serving this at a party it’s better to stay with things that are likely to be in people’s comfort zones! So these are all pretty “safe” bets; try a soft cheese, a hard cheese, and a crumbly cheese, and then add in more if you need to.
Soft Cheeses
Brie: A soft, mild, creamy cheese generally sold in either a wedge or a round. It has an edible rind; we use brie in our Baked Brie with Pepper Jelly recipe.
Camembert: Very similar in taste and texture to Brie. Many people feel it has a slightly stronger taste, in both the cheese and rind. Brie is so widely available that I almost always choose it over Camembert.
Chèvre/Goat Cheese: Honestly? I don’t love goat cheese. I actually don’t even like goat cheese. But a lot of people do, and it’s widely available even at not-so-well stocked grocery stores so that’s a good choice if you enjoy it.
Boursin/Gourney: You can find Boursin in most grocery stores now too, and my Costco carries it. If you haven’t tried it, it’s a must. It’s like a flavored cream-cheese-ish cheese fantastic spread on crackers or fresh french bread. I could easily eat an entire little bundle all my myself. Seriously. Rondele is another name you’ll see; they taste almost identical.
And for hard cheeses, I love
Gruyere: This is one of my favorite cheeses to cook with. It comes from Switzerland (which makes me love it even more as I have some ties to Switzerland). The flavor is distinct, but not overpowering. We use it in our Zucchini Quiche, and a lot of baked pasta dishes. It is sold in a block or slice, usually with a rind on one side that you do not eat. It kind of reminds me of a cheese that would result from Parmesan and Swiss Cheese having a baby.
Parmesan Cheese: Fresh Parm is always a good bet. It’s familiar and distinct and you know you can use leftovers if you end up with any! I’d link some recipes we use Parmesan in, but there are like, 400 of them. Just visit our pasta section.
Aged Cheddar: A really good, aged cheddar is fantastic. There are lots of varieties, so try to sample some for a flavor you love.
Gouda: Smoked gouda is one of my very favorite cheeses; it usually has a waxy rind with a creamy, sweet interior. The smoky flavor is strong enough to really impart the flavor; it’s great to eat plain.
and then there’s…
Blue Cheese (Roquefort/Gorgonzola/Stilton): I know, I know…they can be scary. I will admit I am very timid with blue cheeses; they have a very distinct flavor and odor. I have a hard time eating them plain, but I can eat 6 of these Blue Cheese Stuffed Potatoes in one sitting (seriously, those babies are amazing). So when combined with the right things, they can add a great flavor combination to the plate.
Labeling
Labeling the cheese is really important; people need to know what they’re trying! Cheese sets (like this one I borrowed from cheese-plate-Wendy) often come with little name tags, but a toothpick with a label on it will do just as well.
You’ll also need a little knife for each cheese. Again, you can get a set of cheese knives that comes with different forks and knifes for the different varieties. You could also just use a few sharp paring knives. Just be sure to have a knife for each cheese; you want to avoid mixing the knives as they’ll mix flavors.
What to serve?
Try a variety of crackers and a fresh baguette. I love 34° Crispbread; have you guys all tried those? My grandma introduced me to them (the rosemary flavor is to die for) and I always eat up her stock pile when I visit her in Utah. She buys them at a little local market, so I was totally surprised when I saw them a few months ago at my local Walmart of all places. Anyway, tangent over. Try some interesting crackers and toasts. And seriously- gotta say I love me some Wheat Thins!
Also, grab a couple of jams or preserves. Sour cherry is especially great with cheese and fruit, and one that I was surprised by was fig jam. It was SO amazing with brie and an apple slice. Pepper jelly is fantastic with cheese as well. I’ve found a really great assortment of specialty jams and preserves at both World Market and Whole Foods. If you have a local Co-op or Farmers Market, that’s a great place to check out as well. And as for cheeses, while specialty cheese counters are wonderful; I’ve found great selections at Costco and Sam’s Club as well. If you know what you want, that’s a great place to check.
Lastly, set out some fresh fruit. Pear and apple slices are a must, and some berries and grapes are great too, as well as some nuts.
It might help to have some little cards out suggesting what people pair together. Blue Stilton with Sour Cherry Spread, for example
or as I mentioned, fig spread with brie and apple.
And then just let people have at it.
I promise it will be such a great addition to your next party spread! One last tip is to set your cheeses out at room temperature about 30 minutes before serving; that way they’ll be at their best.
While this is not a sponsored post, my friends at Whole Foods did supply me with some cheeses and we want you to enjoy some too! Don’t worry, they’ll send ya cash, not cheese. Better, right? Then you can go spend it on whatever you want. Listen carefully folks, this is not the giveaway post. If you enter here your comment will be deleted. Comments here should be all about the love of cheese! Seriously, let’s talk cheese plates. When you’re done with that, and if you’re reading this via email, click here. Don’t email me. I say that in the most loving way 🙂 I hope you all have a happy, and *safe* New Years! Please don’t hop in your cars if you’ve been celebrating the night away with bubbly 🙂 We’ll see you again in 2012!!
Questions & Reviews
Where can I get those knives? Those are awesome.
The only thing missing is some really good really dark chocolate to complete the “grown-up” dessert.
Great Article Sara!,
I wanted to share a picture with you of a cheese plate that I created tonight. I have a company, Toth Event Staffing, that provides wait staff for private parties (kind of like temporary butlers!). I am often creating beautiful platters with fine cheeses, dried/fresh fruit and fancy crackers. You have inspired me to take more pictures, so I can share them with the world and other clients. Your pictures above are excellent. I especially love the thick handled cheese knives.
Thank you, Cameron Toth of Toth Event Staffing, Westchester, New York
Add marconi almonds!
Awesome ideas here! I just found this blog but I am loving it. I love Brie with Lemon curd. It is ahhhmazing 🙂
Thank you so much for this info! Recently my bestie and I stayed at a really fancy hotel nicknamed “the castle” and we had dinner in their restaurant. The appetizer was this fancy little cheese plate just like this only they also served like a thin sliced meat like prosciutto involved as well. We were really impressed. I’m so doing this at my next party. They had this fig and olive tapenade that was REALLY good even though it sounds like two things that shouldn’t go well together.
Fresh and Easy has a great variety. they have an English White Cheddar with Carmalized Onions-yum!
I am an old lady with a European upbringing and our family loves a cheese course- you do it at the end of the meal “to close the stomach” as the French explain it. Thank you for introducing some younger American folks to serious cheese- I can see they are taking to it in a big way- and that the tradition will live on-
My husband is from Texas where rice and beans are a staple. We live in Ky, I am originally from Pa. I have yet to try it ( we have been married 6 mos.). Your version sounds like something I’d really like!
I love all cheese. Even stinky cheese. When I was an exchange student in Denmark, my host mom used to eat a really stinky white cheese that had to be kept in 3 layers of packaging in the fridge to avoid stinking everything up – it was delicious with some currant jam. In fact, cheese and jam was my breakfast staple over there. My favorite blue cheese is Gorgonzola (Cambozola – a combination of gorgonzola and camembert – is also delicious and a little less strong. I also like that brown goat cheese from Norway – Gjetöst. IMO, the best way to spruce up a boring salad is with little mini bocconcinis – you can get them in a tub in the specialty cheese section of Safeway.
Thank you so much! I had no idea how popular a cheese plate would be at the party. For New Year’s Eve I bought a couple fancy cheeses and added a few in from our fridge as well as apple and pear slices and nuts and berries and jams as per your suggestions. I looked for the fig jam, but couldn’t find it and settled on a jar of pepper jelly. Holy Cow! Everyone slurped that up so fast. I had no idea. I have never received so many compliments in my life. Then we threw some of the leftovers together on a smaller plate for my teenage daughter for an impromptu party, and even the teens gobbled the stuff up like crazy. I think I have now become the cheese plate lady. 🙂
I really think my husband won me over, by sharing his love of Cambozola (sorry for the Blue Cheese frighten) but it is a highbird of Bri and Blue. Then at the restaurant he was working for they served roasted garlic with it. You smear on some garlic then a big chunk of Cambozola, pure and utter bliss.
My rule of thumb regarding cheese plates (as told by my gay friends) is this: something old, something new, something stinky, and something blue. That seems to cover everyone’s tastes for a large party. 🙂
Thank you so much for doing this. We love cheese, but have never figured out how to put it all together. Your sentiments are mine exactly – it is a sophisticated notion.
I love smoked gouda! It’s just delicious and is to die for in a sourdough, genoa salami and smoked gouda sandwich!
These sound delicious – thanks for the tips! I also love a good Dill Havarti. Other things to put on the platter are honey, very good olive oil, and fancy balsamic vinaigrettes. I went to a wedding reception this summer that had an impressive cheese offering with sliced baguette, a bunch of flavored honeys, flavored balsamics, and extra virgin olive oils. They also had fruit at another table, which of course I devoured with the all the cheese/baguette/condiments goodness. I seriously could NOT stop myself…
My hubby and I have a small cheese plate and fruit most weekends around the pool. Cheese plates are very common here in Australia (must be the weather as its summer at christmas time)rather then sweet sugary things. Fig or Quince paste(jelly) is a must with cheese, it is so AMAZING:-)
I love brie cheese! It is my fav with crackers and grapes
What a great post! I love cheese! That would’ve been great for me to bring over the holidays! I’ll remember that for the next gathering!
Happy New Year!!
Best blogging wishes for 2012!!
I love putting together a beautiful cheese tray…often with dried fruits and nuts. Great tips~
I love gouda cheese along with many others.
While I was a nanny traveling with a family in Western Europe, I had some amazing cheese! Some sheep cheese that was smoked….and the best was a cow cheese with a walnut rind, that gave it the most amazing nutty flavor but was one of those hard cheeses that would get a creamy-ness once you chewed a little….. if I found that, I’d have to have the gc because I’m sure it’s only made in central France. Then I think I’d need to add a soft spreading cheese, perhaps a goat cheese….. Nothing too stinky! Then I’d go a little crazy with the crackers….. Thanks for such a fun post!
I personally LOVE WSY Cougar Gold cheese made from Washington State’s Public college WSU. Amazing paired with honey and apple. I suggest you all order yourselves some Amazing cheese!
It’s funny you say that about getting comments. I often want to leave one but sometimes I feel like I don’t want to waste your time by making you read it! Plus I always want to echo what you’ve heard so many times-LOVE YOUR RECIPES. I was also lucky enough to need a recipe off your blog for Christmas and able to see your awesome post!
I am pinning this for future reference on cheese plates. We don’t entertain too much, but next time I do, I’m busting out a cheese plate, even if it’s only me who eats it…all!
Ok – for starters- I LOVE your blog and your cookbook and have told all my friends about you. Thank you for sharing your talents! You ladies have changed my outlook on cooking for my family. Not to mention how it has changed my 9 year old’s world – now when I’m making dinner his first question is “is it best bites?” because if it is – he knows it’ll be good.
Anyhow – this is a great post for us unsophisticated cheese lovers so we can pretend to have a clue. I’m excited to make a cheese plate now. This Thanksgiving my husband and I took our kids to a restaurant for dinner (GASP!) Before you ban me from your blog for that admission, you should know that I was 9 months pregnant at the time and the place we chose was VERY sophisticated and was actually a great option for us this year (the Homestead in Midway, UT). I digress – on the appetizer table was a variety of cheeses and breads and crackers and instead of fresh fruit, they had a variety of dried fruits and nuts. The dried cranberries were AMAZING with the cheeses on top of the baguette or cracker of choice. Try it – I couldn’t get enough. Happy cheese mongering!
Even though I am very lactose intolerant and practice taking my pils before eating I adore pepper jack and smoked moz. yummy, gonna get some now and make a pasta salad.
I definitely have never been brave enough to attempt a cheese plate. I blame it on my strict mild cheddar cheese up-bringing. Seriously, I think I was a teenager before we even ventured out to pepperjack cheese. Then I met/married my husband who preferred sharp cheddar (all that flavor, yum!) and then we had Christmas with his family, who had their traditional baked Brie and then one of those Costco pre-sliced cheese trays w/ Gouda and Havarti and I was introduced to a whole new world of cheese!! I haven’t looked back! 🙂
I love Tillamook sharp cheddar for everyday use but brie, any guoda…love While Foods!
Smoked Gouda!