Barefoot Tip #1: Choose an interesting assortment of cheeses—hard sharp cheeses, soft creamy ones and pungent blue cheeses. Look for an interesting mix of flavors, textures and colors.
Most experts suggest limiting your number of cheeses (choose three to five) and picking a theme (i.e. Spanish cheeses, French cheeses, one cow’s milk/one goat’s milk/one sheep’s milk), but it’s still easy to get overwhelmed with the options. There are also some great tools online, like Artisanal Cheese’s new CheeseClock™, a graphic illustration showing how to put together a balanced cheese plate, and the Wisconsin Cheese Cupid, which focuses on cheese and beverage pairings. But if you have access to a cheese shop or a grocery with actual people manning a cheese counter, ask a cheesemonger for suggestions and samples. And don’t feel pressured to buy a wheel when 2 ounces will do.
Most experts suggest limiting your number of cheeses (choose three to five) and picking a theme (i.e. Spanish cheeses, French cheeses, one cow’s milk/one goat’s milk/one sheep’s milk), but it’s still easy to get overwhelmed with the options. There are also some great tools online, like Artisanal Cheese’s new CheeseClock™, a graphic illustration showing how to put together a balanced cheese plate, and the Wisconsin Cheese Cupid, which focuses on cheese and beverage pairings. But if you have access to a cheese shop or a grocery with actual people manning a cheese counter, ask a cheesemonger for suggestions and samples. And don’t feel pressured to buy a wheel when 2 ounces will do.
Barefoot Tip #2: Be sure to have a platter or wooden board large enough to hold the cheeses without crowding them. Arrange the cheeses with the cut sides facing out and with several small cheese knives.
But before you plate the cheeses, you’ll want to unwrap them and let them come to room temperature. This should take about an hour.
But before you plate the cheeses, you’ll want to unwrap them and let them come to room temperature. This should take about an hour.
Barefoot Tip #3: To finish the platter, add sliced breads or crackers and green leaves.
Whether you choose plain, multigrain or otherwise flavored breads or crackers is up to you. Many cheese experts recommend plain crusty breads and crackers, so they don’t interfere with the taste of the cheese. But if you can’t imagine eating cheese without a stack of Breton Multigrain crackers, by all means, bring the crackers hither.
Whether you choose plain, multigrain or otherwise flavored breads or crackers is up to you. Many cheese experts recommend plain crusty breads and crackers, so they don’t interfere with the taste of the cheese. But if you can’t imagine eating cheese without a stack of Breton Multigrain crackers, by all means, bring the crackers hither.
Barefoot Tip #4: Overall, the simpler the design, the better the platter looks. Group each kind of cheese together and add one large bunch of green or red grapes in the center to create a visual focal point. Fill in the spaces with lots of crackers or small slices of bread.
Other popular accompaniments include nuts, figs (fresh, preserved or baked in a cake), apple or pear slices, olives, quince paste, fruit preserves and honey. I “filled in the spaces” with spiced pecans, homemade white crackers, honey and grapes.
Before this challenge, my idea of a cheese platter would have been that grocery tray of cubed cheeses that you pass on the way to the good stuff at a party. Now, my curiosity is officially sparked.
Other popular accompaniments include nuts, figs (fresh, preserved or baked in a cake), apple or pear slices, olives, quince paste, fruit preserves and honey. I “filled in the spaces” with spiced pecans, homemade white crackers, honey and grapes.
Before this challenge, my idea of a cheese platter would have been that grocery tray of cubed cheeses that you pass on the way to the good stuff at a party. Now, my curiosity is officially sparked.
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