The Presentation Platter
Whatever the occasion, cheese can be the main attraction if presented carefully. Sometimes it is enough to take particular care in choosing the plate or platter that will be used for the presentation. Play with the colours and textures: marble, wood, ceramic, earthenware… And don’t forget that when it pleases the eye, it pleases the mouth.
Cheese tasting menu
After-dinner cheese platter
And while we’re at it, why not combine both by accompanying your cheese with an assortment of breads, fruit and nuts? You can serve an entire variety of breads according to flavours and textures: baguette, rye bread, nut bread, crackers… Everything is allowed, provided that the taste of the bread doesn’t dominate the flavours of the cheese.
The lightest breads accompany mild or medium cheeses (Havarti, Brie From Here, Saint-Paulin From Here…). Those with a strong taste (rye, leaven) work well with stronger cheeses like extra-old Cheddar, Miranda and Ermite. Nut breads go well with all kinds of cheese.
For convenience, place cut pieces of hard cheeses on the edge of the plate. More crumbly cheeses should be in the middle, while soft cheeses are best served in the remaining space.
It is an excellent idea to accompany cheeses with fresh fruit like green or red grapes, apples or pears. However, it is important to avoid citrus fruits and other acidy fruits. As for dried fruits such as figs, plums and raisins, their taste goes very well with almost all kinds of cheese.
In short, the choice of accompaniments is limited only by your imagination. Remember to keep the presentation simple and serious so as not to steal the spotlight from the cheese!
The table below offers an outline of the quantities of cheese required according to the event.