Hi there everyone! Today on the blog I am going to share some great tips for setting up a cheeseboard and cheese table for your next party or get-together.
Nobody loves cheese more than I do. Okay, fine, I'm sure there are lots of you out there who love cheese just as much as I do, and a great cheeseboard is something your guests will gravitate towards for sure.
With some easy tips and how-to's, you can create a beautiful display that will have your guests wanting more!
First things first, when shopping for your cheese items, always think about serving cheeses with a variety of textures and flavours, and serve at least one familiar cheese.
There are four categories of cheese:
AGED - such as cheddar or comte
FIRM - such as Parmesan or Manchego
SOFT - such as brie, camembert or chevre
BLUE - such as stilton or gorgonzola
Serving one type from each group is a good place to start when creating your cheeseboard, but no more than that. You don't want it to be overwhelming! You will need to serve 2 - 4 ounces of cheese per person; that's considering the fact that you will be serving other things with the cheese, which we will get to later on.
So, for a party of 12 guests, you should have at least 24 ounces of cheese served at your party. If cheese is the star of the party and the only thing you will be serving, then plan on buying 3 pounds for 8 people, 6 pounds for 16 people, and 9 pounds for 24 people.
Keep things simple by serving cheeses in wedges or big chunks, and always serve cheeses at room temperature; all except soft cheeses. Take them out of the fridge at least one hour before serving. This will ensure the flavours of the cheeses shine through!
A good tip is to separate the strong smelling or pungent cheeses from the others, so as not to have competing flavours. Just place them in smaller dishes or platters, and have them at opposite ends of the table.
Also think about labelling your cheeses; this way you won't have to keep reciting it to each guest who asks. Why not take it a step further and describe the cheeses in a few words on a piece of paper or place card and place it next to the cheese type. Here are some examples:
PARMESAN - nutty, sharp and savoury
CHEDDAR - creamy and sharp
GORGONZOLA - nutty aroma, sharp
This little extra bit, helps your guests understand what they are tasting, and might make the ones who strictly eat cheddar, a little bit more adventurous!
ACCOMPANIMENTS
I am going to give you some ideas now for accompaniments that can give your cheeseboard or table visual interest and delicious side options! Many of these accompaniments complement the flavours of the cheeses as well, making the tasting experience that much more appealing.
Offer a selection of breads, breadsticks, and crackers (such as melba toasts, water crackers and crackers with dried fruit or nuts). Jams, jellies, compotes and chutneys are perfect with cheese and crackers. I have a delicious recipe that I am going to share with you today. It's an easy recipe to remember and it works well with a variety of cheese types that you may be serving at your party.
FRUIT AND ONION COMPOTE
1 apple, peeled, cored and finely chopped
1 pear, peeled, cored and finely chopped
1/4 cup finely chopped onion
1/4 cup apple cider or apple juice
1/4 cup marmalade
1/4 cup packed brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon EACH salt and nutmeg
Pinch of ground cloves
-In a small saucepan, combine all the ingredients and bring them to a boil; stirring often. Reduce heat and simmer, uncovered, and stirring frequently, until thickened; about 25 - 30 minutes. Let it cool before serving.
-If you happen to have any left over, it can last in the refrigerator for up to 2 weeks in an airtight container.
Some other ideas for accompaniments would be to have a selection of cured meats, such as salami, prosciutto, and Serrano ham.
Dried fruit such as figs, apricots, cherries and cranberries always go well with cheeses and enhance the flavour, as does, fresh fruit such as pears, apples and grapes.
Think about serving nuts on your cheese board or table as well. Smoked or roasted almonds, halved walnuts or pecans, and Marcona almonds are good and familiar options.
Jarred pickles/cornichons, roasted peppers, marinated artichokes/eggplants and olives are all delicious served with cheeses. I have a recipe for marinated olives that I have made before, which is really easy and tasty. Of course you can always buy marinated olives at the store, but I bet if you try this recipe, you'll be making them all the time.
MARINATED OLIVES
3 cups of mixed black and green olives
** if olives are in a brine, drain them and discard the brine**
crushed chilli flakes, to taste
2 cloves garlic, sliced thin
1 cup olive oil
1 sprig fresh rosemary, chopped
zest of half lemon or orange ( I like a combination of both) - you can also use larger strips of the zest instead
kosher salt, to taste
SERVE WARE & SET-UP
Think about what you are going to serve your cheeses and accompaniments on, and do this in advance of the party. A variety of bowls in different sizes and shapes can hold items like olives, marinated vegetables and nuts. And remember to spread out platters around the room, if space allows. Or, if using a dining table, think about taking all the chairs away from it, so your guests can reach their food from both sides. This way there isn't a traffic jam or line up, and it also keeps guests mingling.
Baskets, platters and trays can hold your crackers and breads. Breadsticks can be displayed in mason jars, pitchers or plain glasses.
If you can find them, slate or chalkboard platters make displaying your cheeses easy and appealing. You can even find chalkboard paper runners to display on your table. You can write the names of the cheese right on the board or paper itself, and not have to worry about cheese tags/labels.
Marble and wooden boards or platters are also good surfaces for cheeses. It may be a good idea, if using marble, to place a piece of wax paper under the cheeses, so they don't leave stains on your marble!
Cheese knives and spreaders are a smart idea to have to help your guests serve themselves. Each cheese should have their own, this way you won't be tempted to mix the brie with the parmesan!
Don't forget to have small appetizer plates at the ready, as well as, napkins, cocktail picks or cocktail forks, and small dipping bowls for olive pits. [The black cheese knives above are from www.loblaws.ca,; wooden cheese markers are from www.homesense.ca; gold cheese knives are from www.chaptersindigo.ca]
Depending on whether you are doing a cheese board or cheese table, adding visual interest is key. If you are only serving a cheese board, make sure it is large enough to hold at least 2 - 3 cheese types, as well as a few accompaniments. You can serve everything loose on the board or choose to serve some things on small plates or in small bowls for easy access.
If you plan on doing a cheese table, then adding serving pieces in different heights and levels are a good way to add visual interest. It also helps your guests to see all the items you are serving, as well as, making it easier for them to reach said items.
Use items you have around your home, such as boxes or crates, cake stands and books stacked in a pile. For an easy do-it-yourself cake stand, take a cup or glass turned upside down (a candlestick holder also works well) and add a plate on top.
Once you are happy with your layout and display, fill in any empty spaces with candles and flowers. Fresh herbs in vases, planters or glasses, look really beautiful and are a more affordable option to flowers.
It is no secret that wine and cheese go hand in hand, so it's only fitting that wine should be served along side your cheese board. You, of course, can serve other drinks or cocktails to give guests options. Champagne, from dry (brut) to sweet to extra dry (demi-sec), pairs very well with all cheeses too. For 12 guests you should look at getting at least 8 bottles of wine if this is the only drink you will be serving, and if serving champagne as well, a couple of bottles should suffice.
Here is a breakdown of a few examples of what wines go with what cheeses.
CHARDONNAY/SAUVIGNON BLANC - Brie, Blue, Chevre, Gruyere
CHAMPAGNE - Chevre, Gouda, Brie
PINOT NOIR - Cheddar, Chevre
ROBUST REDS -Parmesan, Blue, Manchego
DESSERT WINES - Blue
REISLING - Gruyere, Chevre, Gouda,
ROSE - Cheddar
Now, by no means is this a written rule for your party, but merely a suggestion and guideline of options to give your guests. In my personal opinion, wine, no matter what type, goes with everything! :)
I really hope that you walk away with some great tips and ideas to have your own cheese party, and if all else fails, why not open a bottle of wine, and have a cheese party for 1!
Until next time!
~A
First things first, when shopping for your cheese items, always think about serving cheeses with a variety of textures and flavours, and serve at least one familiar cheese.
There are four categories of cheese:
AGED - such as cheddar or comte
FIRM - such as Parmesan or Manchego
SOFT - such as brie, camembert or chevre
BLUE - such as stilton or gorgonzola
Serving one type from each group is a good place to start when creating your cheeseboard, but no more than that. You don't want it to be overwhelming! You will need to serve 2 - 4 ounces of cheese per person; that's considering the fact that you will be serving other things with the cheese, which we will get to later on.
So, for a party of 12 guests, you should have at least 24 ounces of cheese served at your party. If cheese is the star of the party and the only thing you will be serving, then plan on buying 3 pounds for 8 people, 6 pounds for 16 people, and 9 pounds for 24 people.
Keep things simple by serving cheeses in wedges or big chunks, and always serve cheeses at room temperature; all except soft cheeses. Take them out of the fridge at least one hour before serving. This will ensure the flavours of the cheeses shine through!
A good tip is to separate the strong smelling or pungent cheeses from the others, so as not to have competing flavours. Just place them in smaller dishes or platters, and have them at opposite ends of the table.
Also think about labelling your cheeses; this way you won't have to keep reciting it to each guest who asks. Why not take it a step further and describe the cheeses in a few words on a piece of paper or place card and place it next to the cheese type. Here are some examples:
PARMESAN - nutty, sharp and savoury
CHEDDAR - creamy and sharp
GORGONZOLA - nutty aroma, sharp
This little extra bit, helps your guests understand what they are tasting, and might make the ones who strictly eat cheddar, a little bit more adventurous!
ACCOMPANIMENTS
I am going to give you some ideas now for accompaniments that can give your cheeseboard or table visual interest and delicious side options! Many of these accompaniments complement the flavours of the cheeses as well, making the tasting experience that much more appealing.
Offer a selection of breads, breadsticks, and crackers (such as melba toasts, water crackers and crackers with dried fruit or nuts). Jams, jellies, compotes and chutneys are perfect with cheese and crackers. I have a delicious recipe that I am going to share with you today. It's an easy recipe to remember and it works well with a variety of cheese types that you may be serving at your party.
FRUIT AND ONION COMPOTE
1 apple, peeled, cored and finely chopped
1 pear, peeled, cored and finely chopped
1/4 cup finely chopped onion
1/4 cup apple cider or apple juice
1/4 cup marmalade
1/4 cup packed brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon EACH salt and nutmeg
Pinch of ground cloves
-In a small saucepan, combine all the ingredients and bring them to a boil; stirring often. Reduce heat and simmer, uncovered, and stirring frequently, until thickened; about 25 - 30 minutes. Let it cool before serving.
-If you happen to have any left over, it can last in the refrigerator for up to 2 weeks in an airtight container.
Some other ideas for accompaniments would be to have a selection of cured meats, such as salami, prosciutto, and Serrano ham.
Dried fruit such as figs, apricots, cherries and cranberries always go well with cheeses and enhance the flavour, as does, fresh fruit such as pears, apples and grapes.
Think about serving nuts on your cheese board or table as well. Smoked or roasted almonds, halved walnuts or pecans, and Marcona almonds are good and familiar options.
Jarred pickles/cornichons, roasted peppers, marinated artichokes/eggplants and olives are all delicious served with cheeses. I have a recipe for marinated olives that I have made before, which is really easy and tasty. Of course you can always buy marinated olives at the store, but I bet if you try this recipe, you'll be making them all the time.
MARINATED OLIVES
3 cups of mixed black and green olives
** if olives are in a brine, drain them and discard the brine**
crushed chilli flakes, to taste
2 cloves garlic, sliced thin
1 cup olive oil
1 sprig fresh rosemary, chopped
zest of half lemon or orange ( I like a combination of both) - you can also use larger strips of the zest instead
kosher salt, to taste
SERVE WARE & SET-UP
Think about what you are going to serve your cheeses and accompaniments on, and do this in advance of the party. A variety of bowls in different sizes and shapes can hold items like olives, marinated vegetables and nuts. And remember to spread out platters around the room, if space allows. Or, if using a dining table, think about taking all the chairs away from it, so your guests can reach their food from both sides. This way there isn't a traffic jam or line up, and it also keeps guests mingling.
Baskets, platters and trays can hold your crackers and breads. Breadsticks can be displayed in mason jars, pitchers or plain glasses.
Cheese knives and spreaders are a smart idea to have to help your guests serve themselves. Each cheese should have their own, this way you won't be tempted to mix the brie with the parmesan!
Depending on whether you are doing a cheese board or cheese table, adding visual interest is key. If you are only serving a cheese board, make sure it is large enough to hold at least 2 - 3 cheese types, as well as a few accompaniments. You can serve everything loose on the board or choose to serve some things on small plates or in small bowls for easy access.
If you plan on doing a cheese table, then adding serving pieces in different heights and levels are a good way to add visual interest. It also helps your guests to see all the items you are serving, as well as, making it easier for them to reach said items.
Once you are happy with your layout and display, fill in any empty spaces with candles and flowers. Fresh herbs in vases, planters or glasses, look really beautiful and are a more affordable option to flowers.
Here is a breakdown of a few examples of what wines go with what cheeses.
CHARDONNAY/SAUVIGNON BLANC - Brie, Blue, Chevre, Gruyere
CHAMPAGNE - Chevre, Gouda, Brie
PINOT NOIR - Cheddar, Chevre
ROBUST REDS -Parmesan, Blue, Manchego
DESSERT WINES - Blue
REISLING - Gruyere, Chevre, Gouda,
ROSE - Cheddar
Now, by no means is this a written rule for your party, but merely a suggestion and guideline of options to give your guests. In my personal opinion, wine, no matter what type, goes with everything! :)
I really hope that you walk away with some great tips and ideas to have your own cheese party, and if all else fails, why not open a bottle of wine, and have a cheese party for 1!
Until next time!
~A
PRODUCT INFO:
-wood cheese table www.potterybarn.com
-gold leaf cheese knives, green and white appetizer plates, black bowl www.chaptersindigo.ca
-metal oval dish www.crateandbarrel.com
-metal cake stand www.michaels.com
-wood bread board www.urbanbarn.com
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