Cheeses platters

Whether served as a starter, to wrap up the meal, or as the main course, a cheese platter is easy to put together. Here are five basic rules for great cheese trays.

How to build the perfect cheese platter

Rule #1: Select a good variety

Choose cheese made from different types of milk for a range of tastes.

Cow
Goat
Ewe
Buffalo

Offer different styles of cheese by referring to the categories provided at our cheese counter. This will help you build an eye-catching tray with a variety of textures.

Soft
Semi-firm
Firm
Blue

Rule #2: Have the right quantities

Every host’s biggest fear is running out of cheese. Here are some portion guidelines, based on when the cheese is served.

To start or close a meal

75 g of total cheese per person. Be sure to have 20 to 30 g of each type of cheese per person.

Main course

225 g of total cheese per person. Be sure to have 30 to 50 g of each type of cheese per person.

Rule #3: Choose the right accompaniments

Bread and crackers

For an after-dinner platter ¼ baguette per person.
For a main course ½ baguette per person.

Varier les pains

Such as a French stick, olive bread, a pistachio baguette, and others. For soft cheese, lightly toast bread first to add texture. For firm cheese, on the contrary, opt for fresh, moist bread.

Nuts

Almonds, hazelnuts, walnuts... All varieties of nuts are delicious with cheese, but be sure to serve unsalted nuts. To boost their flavour, toast them lightly in the oven.

Dried fruit

Apricots, cranberries, apples, and figs will add some sweetness and colour to your tray.

Jellies, jams, and compotes

You’ll find a cornucopia of jellies, jams, and compotes at the cheese counter. Why not get to know blue cheese by topping it with a little port jelly?

Rule #4: Make matches, not mismatches!

Red or white wine?

White wines pair much better with cheese, and will add freshness to your cheese tasting.

If you nonetheless want to offer your guests red wine, opt for lighter reds with the following taste tags:

Beer

Why not hold a beer and cheese party? Taste tags are also available for beer, meaning that you can choose your brews wisely.

Rule #5: Serve cheese at the right temperature

It is true that letting the cheese sit at room temperature for 30 minutes to an hour (depending on the size) allows the flavours to develop fully. But the ambient temperature should be taken into account.

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