HOW TO CREATE A WOW-WORTHY CHEESE PLATTER
Even if you love the holidays, the round of shopping, entertaining and decorating can begin to feel like an endurance test. So when planning your next holiday get-together, nix the late-night baking sessions and make it easy on yourself by serving a simple but sumptuous cheese plate.
A cheese platter can’t be matched for versatility. It’s a great companion for cocktails or wine, the centrepiece of a festive table, the perfect addition to a potluck and can even be the final course of a wonderful meal. Here’s what you need to know to create a showstopper:
Can you ever have enough cheese?
Okay, the answer to that is a resounding no. But as a rule of thumb, cheese experts suggest choosing three to five different cheeses and counting on about 90 to 150 grams of cheese total per person for an appetizer plate; 45 to 60 grams total per person for an after-dinner plate; and 250 grams total per person for a cheese tasting.
Compare and contrast
When it comes to determining what cheese should grace your plate, opt for a variety of tastes and textures. Choose three to five cheeses, including a hard cheese such as Canadian Parmesan, a semi-hard cheese like Canadian Aged Gouda or Cheddar, with a soft bloomy cheese (think a delicately runny Canadian Brie or Camembert) and perhaps a rich veiny Canadian Blue, a nutty Canadian Swiss Cheese or a smoked cheese.
Add a little oomph
Savoury extras such as nuts, marinated olives, cured meats or sun-dried tomatoes will add colour and variety to your plate. And the sweetness of honey, dried fruits, fig jam or chutney and plump grapes, sweet berries or crisp slices of apple or pear make a fine complement, as well as providing a bridge between the flavours of the wine and cheeses. Don’t forget to lay out a range of crackers, crisp breads or bread rounds for easy serving.
Aim for elegant
Your serving platter can run the gamut from a marble slab to a wicker tray, an unusual piece of wood, an old mirror, a glazed tile or a black slate. You can add visual interest by arranging the cheeses on a few large grape leaves, for example, or lemon leaves from the florist. (Just make sure they’re not poisonous and are pesticide free!) Place the cheeses with the cut sides facing out, so they’re easy for guests to access. And fill in the gaps with your savoury and sweet extras. You want to create a feeling of bounty.
Room to breathe
Don’t forget to set your cheese out at room temperature at least 30 to 60 minutes prior to serving to let the flavours develop. And leave the rinds on to keep them from drying out. Except for waxed-rind cheese, all rinds are edible and part of the cheese-savouring experience. Note that cheeses on the plate shouldn’t be touching and should each have a separate serving knife, or you run the risk of muddling the flavours. You can make it easy for guests to identify their favourites by labelling each cheese. And do carve a few slices to get the ball rolling, as guests may hesitate to be the first one to, well, cut the cheese. Finally, cut fresh fruit into chunks and slices, and divide grapes into small clusters so they’re easy to pile onto a plate or a napkin.