A cheese board inspiration

 

I believe cheeseboards shouldn’t be served only at particular event or celebration. Cheeses should be celebrated any time of the year.

Putting a cheese board  together

The secret is to mix different textures and flavors. In the case of cheese, the variety may be the type of milk from which they are made, producing regions or maturation time and always selecting one familiar cheese.

Another possibility is to have multiple copies of the same nationality.
Serve an odd number of cheeses. Cheese boards should have an odd number of varieties – 3, 5, 7, etc. – as opposed pairs. Of course, there would be no problems in serving 4 or 6 types, but the distribution of odd numbers is visually better.

Accompaniments

The basic classic is the bread, which may also follow the rule of variety: choose some crispier and other softer, with and without the crust and so on. Crisp bread and wafers are always a good idea! Baguette slices will go well with soft cheeses.

Fresh fruits such as figs and grapes, dried apricots,  and nuts of all kinds are also good escorts to cheese as well as cold cuts. Toasted nuts, jellies, honey, maple syrup, pear or apple slices, dried fruit, Italian mustard among others. Anything you have lying around. Make it very informal.
Finally, to help clean up the flavors between one taste and another, for example, pickles and onions to olives
Other suggestions:
• Try serving caramelised bacon or peanut brittle with blue cheese.
• Serve the hard cheese with slightly spicy foods like Italian apple mustard or horseradish.
• Apple and pear slices go well with any cheese. Other options are dried tomatoes and toasted pistachios.
• Finely sliced and caramelized onions are excellent addition to the blue or extra creamy cheeses.

Drinks

Flavoured water may be an option, but wine is better. If you are serving cheese at the end of the meal, the wine can be offered as dessert. You can also choose a wine to harmonize directly with the cheeses. With blue cheese, nothing is better than wines like Port, Muscat, Sauternes, etc. Lighter cheeses = lighter wine as strong cheeses can be overshadowed by these more dense wines, so avoid them if not serving strong cheeses.

Think outside the box, how about craft cider or a tomato based drink?
Craft beer or even Champagne with a cheeseboard for a particular occasion?
Relax and enjoy

 

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7 Comments

  1. Alexandra Tamasan
    December 13, 2015 / 8:41 pm

    I am such a sucker for a good cheese board! Thanks for the tips! After last summer in Barcelona, I'm addicted to membrillo – quince paste – and found it works amazing with soft, creamy cheese.

  2. Rhian Westbury
    December 13, 2015 / 8:47 pm

    We tend to have a lot of cheese boards at family meals, although I am quite boring with mine and it's all about some mature cheddar and crackers. x

  3. December 13, 2015 / 9:12 pm

    Glad you like the tip Alexandra -I like quince paste as well. Goes so well with cheese.
    Rhian – time to upgrade the cheese board! R

  4. December 14, 2015 / 7:27 am

    Oh dear, I love cheese and I love cheese plates even more! that looks fantastic! even those nice onions… yummy!

  5. Alex R
    December 14, 2015 / 10:22 am

    This is so beautiful! I love cheese boards

  6. Pasta Bites
    December 14, 2015 / 1:22 pm

    oh Rosana! Stop tormenting me with your cheesy posts 🙂 Too tempting…

  7. October 26, 2016 / 3:25 pm

    these are damn good, i love idea of cheese board as the starter plates, however with so much variety of cheese, it can be best food present to guests. your blog is simply yummy :phttps://www.slateware.co.uk/