How to make a great cheese platter

To fully appreciate a cheese’s flavour, aroma and texture, never serve it cold. Take it out of the refrigerator an hour or two before serving – less, in very hot weather – to allow it to come to room temperature (17ºC is ideal).

A classic platter usually includes a soft cheese, such as a ripe brie or camembert; a sharp, semi-soft blue; and a firm yet buttery cheddar. Or try a single variety, such as parmesan or goat’s cheese. Serve your selection on a flat, wicker tray or a marble or wooden board. Don’t crowd the cheeses, so their flavours remain distinct, and supply a knife for each.

Classic accompaniments are best:crisp, unpeeled apple or pear slices (never acidic fruit, such as strawberries) and nuts, such as whole walnuts or hazelnuts. Dried fruits such as muscatels, dates and figs go well with most cheeses. Always include a variety of crisp, mildly-flavoured crackers such as water crackers, wholemeal crispbread or lavash, and a range of interesting breads: say, a crusty sourdough and a fruit-and-nut bread. Fruit pastes including quince, fig or cabernet perfectly partner stronger, firmer cheeses such as vintage cheddar. Try a bowl of honey or maple syrup to accompany a robust blue; or a few leaves of rocket and some semi-dried tomato with a fresh goat’s cheese.

 

Photography: Scott Hawkins. Words & recipe: Cynthia Black. Styling: Amber Keller.