To me, nothing says welcome more than a hearty cheese plate, a glass of wine and a warm embrace….. As you prepare for upcoming holiday festivities and think about the hosting and entertaining that ensues, consider making a no hassle cheese plate that you and your guests can enjoy.  After all, you can have your cheese and eat it too! See below for cheese plate necessities. Feelin’ thirsty as you prep? Try a tasty cocktail from our summer sip series that incorporates refreshing fruits like – watermelon and pineapple!  


Plan on 2oz of cheese per person. They say good things come in three and that couldn’t be more true with cheese. Select 3 cheeses each cheese made with either a different type of milk- sheep, cow, goat’s milk or all the same:

1 soft and creamy cheese such as brie or camembert

1 firm cheese such as cheddar or gouda

1 hard cheese like parmigiana-reggiano

—-Add on—-

Charcuterie: salami, procuitto, sausage, terrines, galantines, ballotines, pâtés, mousse

Fresh fruit: grapes, pear, peach, fig, melon olives, artichoke, cucumber, peppers – (yes, Olives, artichoke, cucumber, peppers are fruits)

Dried fruit: Apricot, Fig, Raisins

Nuts: marcona almonds, almonds, walnuts, cashews, pistachios

Spreads: honey, fig chutney, quince paste, mustard, jam

Bread:  baguette, artisanal crisps

Veggies: pickled veggies

Crackers: Any variation


– Cheese is served best at room temperature so pull it out of the refrigerator one hour prior to serving –

– One knife per cheese-

-Provide wine & drinks that pair well with your cheese selection-


– The natural sweetness in fruit complements the saltiness of cheese. Serve something fresh like grapes or pear slices, or dried fruits, such as figs, prunes, and apricots –


-A good cheese plate is about more than just taste texture plays an important role, too. Add nuts, crunchy apple slices, or crisp crackers for a crunchy texture to offset rich, creamy cheeses-


Prior to dinner and guest arrival mix light cheeses such as herb goat cheese, buffalo mozzarella with savory sides and accouterments like cornichons, olives, prosciutto, walnuts, fig chutney and or charcuterie like artisan salumi, paté or mousse


End on a full flavored note, with rich cheeses such as manchego, cheddar, gouda, blue accompanied by sweet treats: marcona alomonds (toss with a bit of oil and salt if they aren’t already), fig or raspberry jam, honey, dried fruit such as apricot, pear, figs


Slice the top off a whole brie or camembert and layer with dried dates, apricots or peaches or for something different with brown sugar and nuts. Serve a big basket of salty savory gougeres (prounounced GOO-zhair) a bite sized combination of salty gruyere cheese and flakey puff pastry- swaddled in linden to keep warm

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