This time of year is all about good friends, good times and good food. And one of the simplest ways to entertain is by creating a cheese platter and getting the vino flowing. But before get your fromage on, here are a few simple tips to ensure you do it right and don’t create a crime against cheese.
You can never have too much of a good thing
When it comes to a cheese platter, less is more. Stick to no more than four types and you won’t overwhelm your guests’ palate or need a serving platter the size of the MCG. It’s also best to select a mix of textures, flavours and cheeses made from different milk. As a general rule of thumb, you might like to pick an aged, soft, blue and hard cheese.
This old chopping board will do
If a wooden chopping board has been used before, it can taint the flavour. Instead, opt for a marble to ceramic platter to ensure you get the pure taste of the cheese.
I’ll let my cheese chill out in the fridge for as long as possible
Sure, you don’t want your guests leaving your party with a case of salmonella, but you also want to make sure you’re not muting the flavour. To get the balance just right, remove your cheese from the fridge an hour before serving to get it to room temperature.
One knife will do
Make sure you provide a knife for each cheese. That way you won’t get bits of your stinky blue cheese mixed in with it’s more subtly flavoured friends. It’s also a good idea to cut into the cheese before your friends arrive. Otherwise you might find your cheese platter goes untouched because no one wants to be the first person to get stuck into it!
There’s more to a good cheese platter than quince paste
Just because a cheese platter is all about…well…cheese…there’s no need to make your accompaniments a snooze fest. Serve a range of fruits, jams, breads and pastes to allow your cheeses to take on new and interesting flavours.