Make the Perfect Holiday Cheese Platter

CheesVariety counts! Include a variety of flavors, colors, textures and countries by selecting the cheese by the type of milk used. Choose cow, goat and sheep cheese. On average plan for each guest to eat 1-2 ounces of each cheese you serve.

Maximize flavors! Cheese tastes best when served at room temperature, so set cheeses out on the platter 30 minutes prior to eating. Don’t cube or pre-cut your cheese. Instead include a knife for each cheese served and let your guest slice as they go.

Include Accompaniments! Fill in the space between the cheeses with a variety of sweet and salty items such as prosciutto and salami, or candied nuts and pistachios. Offer assorted seasonal and dried fruits such as figs, cherries, apples, and pears, or include jarred condiments and vegetables which are quick and easy. Try sweet preserves or honey, tart chutneys, and spicy mustards. You can also add artichoke hearts, roasted red peppers, and caponata.

Finally, offer a selection of breads including sliced baguette, bread sticks, and crackers. Your guests will appreciate the variety here as much as they do in the novel cheese assortment.

Some great suggestions this season…

iStock_000002374782XSmall A truly intoxicating Scottish cheddar. This is a moist, fruity cheddar with a slight “whiskey” tang. This is one of Scotland’s many great exports.

Colston-Bassett Stilton This full, rich cheese is moist and firm, yet crumbly, with huge aromas and flavors of
leather, chocolate and spice.

Cypress Grove Humboldt Fog An elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor.An American Original!

Vine & Table Fig Preserves Grandma’s recipe, cooked to perfection and a top seller in this category. Ideal  served with cheeses.

View our entire artisan cheese selection.



About TastyTraveler

Hi, I’m Jayne Reed... aka the Tasty Traveler. I have a love of food and a profound interest in people and the cultures in which they live. Since my earliest days I've wanted nothing more than to live in and experience every culture and their food. I’ve come close. No matter what I do, where I go, what I think, or to whom I speak, all action inevitably takes me to one place – food. I wouldn’t call it a fixation. I would just call it DNA. So here I am blogging my thoughts, consumptions, and casual reverie of all things food- wherever it might take me...
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