If you told me that I had to choose between never eating cheese again but being with the love of my life OR eating cheese whenever but forever single, I would have a hard time deciding to be very honest. Cheese is one of my favorite snacks. And breakfast food. And lunch item. And dinner. And probably even dessert.
You probably think I’m exaggerating.
A cheese board adds an upscale flare to any event. The key to creating the perfect cheese platter is the pairing of different cheeses’ tastes and textures with grains, meats, or fruits. Now I may have used many French words across Bouge & Rouge, but I’m not going to lie: my cheese pronunciation is a bit weak. Nonetheless, I am here to help you become a cheese connoisseur!
- large wooden board
- “Something Old”: Gouda, Cheddar, Parmigiano-Reggiano, Gruyère, Asiago, Brie, Camembert, etc.
- sharp, dry, tangy, savory, and nutty flavors
- “Something New”: Mozzarella, Ricotta, Mascarpone, Feta, Burrata, Robiola Bosina, etc.
- often creamy, light, spreadable, slightly sweet/sour flavors
- “Something Goat”:
- tangy, light, and soft in texture
- “Something Funky”: anything that has been spiked with different herbs, spices, spirits, or has been smoked
- “Something Blue”: Blue Cheese, Gorgonzola, Chaumes, Stilton
- any funky looking/funky smelling cheeses (the good kind of funk)
- strong, distinct aroma and flavor
- a butter knife (for softer cheeses)
- a triangle wedge shaped knife (for harder cheeses)
- accompaniments: crackers or bread, fruit, pickles, olives, sun-dried tomatoes, preserved meats, figs, nuts
- Choose your cheese! Need help? Feel free to consult on this website for information about some common and special cheeses.
- Set up the cheeses from mildest to strongest in a clockwise fashion. Be sure to leave enough space between the lightest and stinkiest cheese so tastes don’t accidentally transfer.
- Choose one or two cheese to spotlight by arranging all the accompaniments (fruits, nuts, crackers, etc.) around or between them. You can arrange them by color, country, or region if you so wish to.
- Label the cheese if your guests may not be as adventurous with their flavors.
- Don’t forget to serve with wine or juice! These beverages can help cut flavors or cleanse the palette between cheese or appetizers.
The Final Product
Relish the flavors, mes chéries!