Cheese Board

• Choose cheeses that will add a variety of flavour, texture, age, and colour.  From mild to sharp, soft to hard, fresh to aged.
• Select two to five cheeses and plan on about 50 grams of cheese per person.

Try a theme

For example:

• Stick to one region and create a regional cheese board
• Select a variety of cheeses made from one cheese maker
• Or try cheeses made from different milk – cow, sheep, buffalo or goat

Cheese is best displayed simply

• Choose your favourite plate or use a natural surface like wood or marble.
• Offer one knife for each cheese and leave space between each cheese so that flavours don’t mingle.
• Cheese is best enjoyed at room temperature.  Be sure to take your cheese out of the refrigerator 1–2 hours before serving.
• Labelling each cheese is a good idea so that your guests know what they are eating.

Accompaniments are key

We recommend something sweet, savoury, crunchy and fruity:

• Compotes, jams, chutneys or fruit paste
• Fresh pears, apples, cherries, figs, grapes, dried apricots or muscatels
• Choose rustic bread and crackers that won’t overshadow the cheese
• Pickled vegetable, nuts and charcuterie are also great additions