Fine cheese platter: 4 easy tips to nail it like a pro

The first thing to remember when it comes to preparing a cheese platter is that it’s all a matter of taste. Some people like strong cheeses while others shy away from them, and that’s perfectly ok! Trust your personal tastes first before slowly venturing into the unknown. The beauty of a cheeseboard is that there’s a little something for everyone!

Follow these 4 tips to become a cheeseboard expert in minutes!

1. Choose the right cheeses

Before heading out to the grocery store, estimate the amount of cheese you need based on the number of people who will be joining you.

How much cheese do you need?

  • For 4 to 6 people, plan to have about 4 or 5 different cheeses.
  • If cheese constitutes the main course, estimate about 200 to 250 G per person. Otherwise, if cheese is served before or after the meal, plan for smaller quantities.

What types of cheeses should you choose?

Variety is the key to any successful tasting. The rule of thumb: make sure to provide a wide selection of textures and flavours.

Soft cheese: opt for Double Crème Bloomy Rind, Red Rind or, for extra flavour, Blue Veined.

Semi-soft cheese: choose between Saint-Paulin or Havarti. Why not try the different types of Havarti for a special touch!

Firm cheese: don’t forget to include Cheddar, Gouda or Swiss. Spice things up with Cheddar Chili Sriracha.

Semi-soft blue veined cheese: dare to go Blue! Its salty and slightly spicy taste will certainly get people talking!

Tip: For guests who are lactose intolerant, why not propose a selection of lactose-free cheeses such as Monsieur Gustav Double Crème 125 G, Gouda or Swiss.

2. How to arrange cheeses on a platter

Your cheeseboard should be a feast for the eyes as well as for the palate! Keep it simple with a presentation that highlights the various cheese colours and textures. The only limit is your imagination!

  • Use a large rimless wood, marble or glass tray for easy serving. In a bind, you can even use a cookie sheet!
  • Identify the different types of cheese with cheese markers or fashion small labels using the cheese packaging. This way, you’ll always know what you’re biting into!
  • Place firm cheeses like Cheddar and Gouda at the extremities of the platter and creamy cheeses like Double Crème in the middle.
  • Most important of all, make sure that the cheeses do not touch each other to avoid any unintentional taste transmission!
  • Cover the tray with plastic wrap and store in the fridge until your guests arrive.

3. Choose different cheese pairings

Create out-of-this-world flavour associations by adding various items and toppings to your cheese plate.

  • Include classics like slices of baguette, melba toast or crackers. Some cheeses like Monsieur Gustav Gouda Smoke Flavoured, for example, go wonderfully with gingerbread or nut bread. Why not give it a try!
  • Add cold cuts, terrines or pâtés to add some variety to the taste experience.
  • Add a splash of colour with dried fruits, olives and nuts.
  • Get inspired: pear, fig and grapes are always winning combos. Want to go all out? Wow your guests with a fruit salad


4. Add the final touches for a perfect cheese tasting

These final preparations will give you total peace of mind before guests arrive and the party kicks into gear!

  • Take the cheeseboard out of the fridge about 1 hour before serving to release all the taste and flavour of the cheeses.
  • Place the different kinds of sliced ​​bread in a basket or dish so that guests can help themselves throughout the meal.
  • Use a knife for each cheese. This will ensure that the taste of each product remains intact.


See also:

Which knife for which cheese? 


Last but not least, choose a pleasant and convivial spot to enjoy the cheeses. Sit at the dining room table for a more formal feel or gather around the living room table for a more casual vibe. Your cheese platter will be the center of attention and, who knows? Your cheese tasting might make it to your Instagram feed!

Apprenez comment Learn how to cut cheese like a pro.