Cheese Plates 101: Building a Winner

Having the skill to build a cheese platter can be a life saver for entertaining. You wouldn’t think it but no cooking is required, it’s about presentation and a little variety.

Step 1 Presentation

How do you want to present it? Would you like to use a traditional board, a large white plate or a special plate, like vintage or something.

For 2 people, probably one large board or a serving platter/plate would be enough. More than that requires more platters. The look you don’t want is cluttered.

Cheese and meat platter for 2

If you have a huge plate or board you want to use assemble it where you will serve it. This isn’t a cake that is easy to carry around.

Step 2

Picking the cheese to use is easy by sticking to the three rule, for the basics. Offering at least three cheeses is offering a basic variety to enjoy and for taste. Generally pick a hard cheese, similar to a nice cheddar, a soft cheese like a brie or camembert and a stronger cheese like a classic blue vine. By following that simple rule and using either artisan cheeses or whatever you are comfortable with makes the star of the show an easier choice.

Step 3

Bread and crackers are plain, not garlic, sesame or peppered, the idea is to enjoy the flavour of the cheese.

A crusty French baguette can be good with cheese. Something that looks presentable for finger styled food is the goal for the bread.

When assembling the platter you don’t want cheese stacked upon each other, which would look cluttered.

Step 4

Fruit

Anything from grapes, figs or berries for fresh fruit. Even dried fruit like some dried apple or apricot can lift the presentation. The fruit adds a bit of colour as well as extra flavour.

Step 5

Adding extras like olives, nuts or some honey in a pot with a small spoon or drizzler as a way to drizzle some honey, adds a bit of fancy for special occasions.

A table setting has the option for a platter instead of flowers as the main focus

Step 6

As an entree about 100 grams per person would be required or double that for a main dish.

Meat can be added if you like, too. Salami, prosciutto and ham are a good mix. Meat is more an addition but about 100 grams of meat per person, unless you have some that are bigger eaters.

After you have your platters or boards that you want to use. you will need some small bread plates for handling finger food. I use one per person plus an extra, for a spare. Vintage or modern, depending on your styling is fine.