Choose 3-5 Cheeses by Style
- ▪Soft bloomy rind: Brie de Meaux, Camembert, Robiola
- ▪Aged hard: Parmigiano Reggiano, Comté, Manchego, Pecorino
- ▪Blue: Roquefort, Stilton, Gorgonzola, Cabrales
- ▪Washed rind: Époisses, Taleggio, Munster
- ▪Goat: Sainte-Maure de Touraine, fresh chèvre, Bûcheron
Add Charcuterie
- ▪Prosciutto di Parma or San Daniele (always)
- ▪Salame: Felino, Toscano, or Finocchiona
- ▪Coppa or capocollo for spice
- ▪A small slab of pâté or terrine for richness
Sweet, Salty & Acidic Counterpoints
- ▪Fresh fruit: figs, pears, grapes, persimmon
- ▪Dried fruit: apricots, dates, sour cherries
- ▪Honey (acacia or chestnut) and a fruit mostarda
- ▪Marcona almonds, candied walnuts, salted Marcona
- ▪Cornichons, olives, pickled cherries
The Right Carriers
Stick to two: a sliced rustic baguette and a neutral seeded cracker. Avoid flavored crackers, which fight the cheese. Toast the bread lightly for crunch and warmth.
Frequently Asked Questions
How much cheese do I need per person?
For an appetizer board: 2-3 oz total cheese per person across 3-5 varieties. For a cheese-course-as-meal: 4-5 oz per person. Add 1-2 oz of charcuterie per person on top.
Should cheese be served at room temperature?
Yes. Remove from the refrigerator 30-60 minutes before serving. Cold dulls aroma and texture. Hard cheeses can sit out 2-3 hours; soft cheeses 1-2 hours maximum.
What knives should I use?
Use a separate knife for each cheese to prevent flavor transfer. A spreader for soft cheeses, a thin blade for hard cheeses, and a wire cutter for blues are ideal.