Selecting and Serving Artisan Cheese
A well-composed cheese selection should tell a story of regional craft and distinct aging processes. The goal is to provide a progression of strength that keeps the palate interested from the first bite to the last.
Temperature is the most important factor.
Always remove cheese from the refrigerator an hour before serving to let the fats soften and the aromas release. Cold cheese masks the nuances of the maker's work.
- wooden board or slate platter
- multiple small knives
- parchment paper or wax paper
What goes in.
- 6 ozsoft-ripened cheese, like Brie or Camembert
- 6 ozaged hard cheese, like Manchego or sharp Cheddar
- 4 ozblue-veined cheese, like Roquefort or Gorgonzola
- 1 bunchfresh grapes or sliced pears
- 1/2 cuptoasted walnuts or marcona almonds
- 1 sleeveplain water crackers or sliced baguette
Navigate by Intensity
Arrange cheeses in a clockwise circle starting with the mildest, freshest options and ending with the most pungent, blue-veined varieties. This ensures the stronger profiles do not overwhelm the delicate ones.
The method.
Remove from cold
Take the cheese out of the refrigerator and remove all plastic packaging to allow the cheese to breathe.
Portion for accessibility
Cut a few wedges from the harder cheeses so guests can see the interior paste, but leave the soft cheeses mostly intact so they don't lose their shape.
Group by texture
Place the soft, spreadable cheese in the center and the harder, aged blocks toward the edge of the board.
Add anchors
Tuck the fruit and nuts into the gaps between the cheeses to act as palate cleansers.
When it doesn't go to plan.
Dedicate one knife to each cheese to prevent cross-contamination of flavors, especially with blue cheeses.
If the rind is natural and thick, leave it on; if it is waxy or overly rubbery, trim it away.
Provide a small bowl for discarded rinds to keep the board clean.
The ones that keep coming up.
How much cheese should I buy per person?
Calculate about three to four ounces per person if the board is intended as a pre-dinner appetizer.
Should I pre-slice everything?
No. Cheese dries out quickly once cut. Provide the tools and let guests cut their own pieces as they move through the board.
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