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Prosciutto and goat cheese is my favorite combination ever. Add some dried apirocots and I’m in heaven!
I’m not a big fan of bree on a cheese plate. The skin doesn’t taste great, and is hard to remove when you are just passing through for a snack.
Post # 4
Brie, Apples, Salami, Proisutto, Garlic Stuffed Olives, Pickles, Cheddar, Gouda, Pretzel Sticks, Hummus, Hot Salami, Triscuits, Honey Mustard (to dip the pretzels in), Red Pepper Jelly, Bacon Jelly … just to name a few
Post # 5
goat cheese, walnuts, grapes, crackers of french loafs thinly sliced, olives, sundried tomatos, any sort of dried fruit…
Post # 6
That article is good! I was going to say you need something soft and mild (brie, camembert), a hard and bitey cheese (mature cheddar) and a blue cheese.
For accompaniments I adore quince paste.
If you want to do a little cooking, chop up slim wedges of pear and cook up in a fry pan. Delicious! Perfect with cheese.
Post # 8
here’s another helpful article – http://ourbestbites.com/2011/12/how-to-create-a-cheese-plate/
i love fig jam, grapes and pecans or walnuts on my cheese board.
Post # 9
Oooooh, I love a good cheese tray. One of my passions. One of the bees above was right in recommending that a good offering for a cheese tray is one hard, one soft and one stinky. Personally, I love stinky cheeses – blue, stiltons, camemberts. I also have found that artisanal honeys paired with hard cheeses are delicious and I like to have fruit – dried and fresh, meats, olives, nuts and french bread slices and different kinds of crackers. Have fun! I LOVE a good cheese tray, yummy!
Post # 10
I LOVE brie. And I LOVE smoked gouda.
Post # 11
My absolute favourite combo is a crumbly blue cheese soaked overnight in port. YUMMMMM. Serve in a little bowl and give it a bit of a mash with a fork so it’s almost like a dip. Oh my. I think i need to go make some right now lol.
Post # 12
A hard cheese, a stinky cheese and a spreadable cheese are a good place to start.
For a basic cheese plate I like to start with parmesan, then a not too stinky blue and goat cheese. Depending on who you are feeding I would then add cheeses to fit their paletes
Post # 13
I usually offer a soft cheese, a semifirm cheese and a hard cheese (and include more varieties proportionally for bigger guest lists) and like to include something other than just cow’s milk if I can. Sharp cheddars and manchegos are nice go-to hard cheeses. I usually go with a smoked gouda or a semi-firm goat cheese like Drunken Goat or Ardsallagh and then a fat wedge of ripe brie or Saint Andre or an herb-crusted chevre for the soft option. Nutty, tangy, salty, buttery, sweet, sour, grassy, acidic, and smokey make for a good variety of flavor possibilties! As far as crackers go I usually have a plain (Trader Joe’s pita crackers) and one or two others with seeds and/or herbs for a little more variety in texture. I don’t care for bleu cheeses (and I try, oh my god and I try…) so I skip ’em. Personal preference.
I love dried apricots and salted marcona almonds and toasted hazelnuts with cheese plates (fruit chutneys and compotes are wonderful with soft cheeses). I’m not a fan of olives and the meaty stuff as much but thin sliced prosciutto and a nice dry salami pair well with almost everything and always disappear quickly–terrines and pates are more acquired tastes.
If you have access to a good cheese counter, they can usually offer recommendations
Post # 14
I love Trader Joe’s for cheese. They are more reasonable and have more vaiety than my grocery store. They have a wonderful cinnamon toscana around the holidays. I usually put cured salami, prusciutti, roasted red peper, artichoke hearts, crackers or toasted baguette, and then fruit (grapes, dried appricots, fig jam, etc.- not typically all of them- I just usually choose one). If I put a brie out, I usually do it separately. It goes into an oven safe dish with brown sugar and blackberries on top- fabulous!
Post # 15
You’re supposed to have one hard and one soft cheese. But I prefer a selection. This year we’ve got cheddar, soft goats log, stinky soft brie like cheese, truffle brie and gorgonzola. We’ll have apple, walnuts, quince and crackers with it.