What would you say goes into the making of the ultimate
cheese board?
A good CHEDDAR, a nice BABY SWISS, a creamy PROVOLONE?
Yes, that’s all well and good, but…
STOP!
We’re talking an ultimate here!
Today, most
people are heard saying, “FARM TO TABLE”. For the ultimate cheese board, I concur
- let’s start with Farm Fed Cheese, i.e. cheese that is actually made on a farm/creamery
and not in a factory. Have you jumped on the Farm to Table bandwagon, it
isn’t going away anytime soon… so com’on, let’s go ULTIMATE!
First
thing to consider when constructing a cheese offering for guests is to find a beautiful, and large enough to accommodate all your cheese choices plus
some added treats, serving platter. A nice flat serving platter can be made of just
about any material: ceramic, marble, wood, slate, glass – just as long as it is food friendly. Look around, you probably already have something that will work
beautifully.
Second
thing is to remember this good 'rule of thumb' for arranging cheeses: Softer cheeses to Harder cheeses clockwise – pick a point on your board (make
it 12 noon) and work around the board from there... with one exception: put your
blue cheese at the very end of the rotation (it is a very intense favor and
should be singled out for that). Then be sure to let your guests know that you
have arranged the offerings in a certain order for their tasting benefit. So, when
building a cheese board, always keep in mind “the person who wants to try them
all” and that you want to give them the benefit of an order in which to do so.
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| Try a single serving for a Cheese Course at your next dinner party. What a treat! |
Third
and most important thing to keep in mind, choose your cheeses wisely, after all,
it is a CHEESE BOARD! You want to focus on different cheese textures (soft,
hard, creamy, etc.) and different milk styles (cow, goat, sheep, etc.) so that
you may offer your guests a wide array of cheese choices.
Here
are just a few of my ultimate cheese choices, but there are so
many for you to choose, experiment and find some of your own favorites, too.
What I would choose..........
* I always choose whole chunks of
cheese that add the best presentation appearance on a cheese board. Remember, you always 'eat' with your eyes first!
A pasteurized goat’s milk, creamy and smooth.
Best if rolled in herbs for added flavor!
A pasteurized cow’s milk, buttery and rich.
Best to start the first wedge cut for your guests,
which will open the rind.
A raw sheep’s milk, sweet and nutty.
Best when served in thick slices and arrange out on
the board.
Pasteurized cow’s milk, mild and tangy.
Best if served as a big wedge and then take the point of a
sharp knife to create small slivers or chunks.
Raw cow’s milk, salty and funky.
Best if left in a large wedge to let each guest sliver off
their own piece.
The size of the bite is a personal preference, creating the right amount of ‘strong bite’ to experience each time
Tips to Remember.............
When serving a
cheese with a rind, score the rind before serving. Then, cut a small wedge and pull it out to show the cheese
inside. This may also help your guests visualize exactly how the next cut of cheese may be served.
Be sure to have on hand plenty of good sharp cheese knives
An added bonus to any cheese board is the individual labeling of each cheese selection with writable cheese labels. These are perfect to help guests identify exactly what cheese they
are trying.
Now, let’s sprinkle in some added treats...................
A Meat/Sausage
Chorizo (a spicy Spanish pork sausage) is a wonderful choice, sliced in rounds
Dried Fruits
Cherries, apricots, figs, etc. can be laid in small groupings
or pockets of color around the board
Ripe Fruits
A large bunch of green or red
grapes, sliced pears or green apples or quartered fresh figs can be a wonderful complement to cheeses and a beverage of choice
Nuts
Something salty and crunchy is always a nice addition
to any cheese board.
Cashews, almonds or pistachios are always a winner
Finish the board off with a small serving bowl of a 'special' condiment.
A local honey, marmalade, jam, or even a whole grain mustard always works well with cheeses and meats (remember 'Farm to Table' here too!)
And don’t forget.........................
Always place a cutting board or linen lined basket with a fresh cut French baguette or a nice quality cracker
My cheeseboard cracker 'go-to' is always Carr’s Water Crackers
Now.... it's time to have a little nibble and a very good glass of wine!
