Holiday cheese platter has variety in taste and appearance

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Holiday cheese platter has variety in taste and appearance

Putting out a cheese platter is a perfect way to please holiday guests. It takes minimal work and allows company to graze at their own pace. Fine cheese can even turn into a conversation piece, as guests nibble and sample the different varieties.

A good cheese plate usually has three to five different kinds and includes a mix of flavors (mild/strong), textures (soft/hard), milk sources and hues.

Start with a guaranteed crowd-pleaser such as a brie or triple-cream. Offer cheeses made with different milk types, such as goat or sheep. We tried an aged, hard goat cheese by the French cheesemaker Soignon. You also want something blue on the plate. On our platter, a simple Danish blue cheese was a hit. Next we added an aged gouda from Holland, a rich, orange-colored cheese with crystallized bits adding a crunch; and a Swiss Gruyère, with a creamy, nutty flavor.

As a general rule you want to have 2 ounces of each cheese per person. Remove the cheese from the refrigerator at least an hour before guests arrive to allow the flavors to “bloom,” and do not pre-slice it.

Arrange the display on an attractive wooden cutting board or marble or slate slab. Provide a separate cheese knife for each type so the flavors don’t mix. Don’t forget salty and sweet accompaniments such as dried apricots and figs, olives, almonds and fruit jellies or preserves. Also include some mild crackers or sliced baguettes.

— Sachi Fujimori

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