Cheese Plate: How To Serve Cheese Snacks, Kitchen bamboo charcuterie board tips, Classic culinary dish

Cheese Plate: How To Serve Cheese Snacks

22 February 2022

Over the past couple of years, the bamboo charcuterie board has stepped over the status of a classic culinary dish and has become almost an art. The selection and design of such a plate are ways to take care of yourself. When there are so many reasons for stress and anxiety, this hidden activity can become a way of grounding and satisfying hunger and thirst for beauty. And you don’t have to cook anything.

Cheese plate: how to serve snacks
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It may seem that a cheese plate is an ordinary cut of several types of cheese laid out on a dish and garnished with a sprig of dill. These are still sometimes served in canteens and cafes. It is compiled according to specific rules. And her Journal of life, cheese, and intermediate states – – the main goal is to taste delicacies and form a balanced taste. At the same time, appearance is no less critical. Cheeses and other ingredients are selected, prepared, and laid out correctly, creating an aesthetic spectacle.

This cut can be used as an appetizer or as a main dish. It has become something of a dessert served at the end of gatherings in France. It is also often prepared for parties and banquets. But no one forbids you to make a delicious set of your favorite delicacies exclusively for yourself.


They decorate the dish on a round or rectangular plate – a plateau. There are also instances of irregular shapes; they are also suitable. There are many options made of bamboo, wood, or dark slate on sale. Also, for novelties, Journal of Life, Cheese, and Intermediate States –, dishes with recesses for various products and sauces – bowls will be convenient. Since some types of cheese melt at room temperature, the board’s surface is usually pre-covered with a sheet of parchment paper.

In addition, you can purchase a professional set that includes a plate, metal knives, skewers, and forks.

But for starters, a flat ceramic dish or a regular cutting board is enough.


Traditionally, cheeses are hard, semi-hard, soft, and brine. At the same time, soft ones, as a rule, have a characteristic white crust: brie, manchester. They ripen from the middle, so the edges of the head are harder. Separately, varieties with noble blue mold are distinguished. For example, Roquefort. This Magazine is about life, cheese, and intermediate conditions – about specific taste cheeses that are not recommended for people with stomach diseases. All varieties differ in the preparation method, in particular, the exposure time. The young remain tender and soft. Curd cheeses are infused for a short time. Old ones become rich, fragrant, and salty.

Semi-solid varieties are the most common. They also vary significantly in taste and aroma. Famous names include cheddar, tilter, gouda, and Havarti.

In addition, cheeses have a different flavor depending on the source of milk. Goat and sheep have a characteristic aftertaste that can be light or strong.


In addition to varieties, cheese flavors are also distinguished. There are six of them in total: fresh – in curd varieties; neutral is, for example, mozzarella or feta; gentle – usually in young fatty varieties such as brie; pronounced – most semi-hard cheeses have it; pungent in aged hard ones, and also in some blue ones; very sharp – in cheeses with mold. Knowing the characteristics of each type of cheese, it will be easy to combine them. The help of a seller or a familiar cheese maker may also come in handy here. Don’t be afraid to try new and unusual varieties – they might become your favorites.


First, you need to decide on the main variety, which will dictate the authentic taste of the future cheese plate. Soft and semi-solid species with a neutral aroma are usually used for goat or cow’s milk. It can be any product that you like the most. Additional ones are already being selected for the prominent cheese. You can combine solid, semi-solid, soft, and brine products. And also to complement them, for example, with a blue variety with mold or spicy and spicy slices of goat cheese.

They should shade and complement each other in terms of taste richness and differ in texture—an example of a simple flavor composition: goat cheese, brie, Roquefort, gorgonzola, and mozzarella.

Cheesemakers have a famous saying: “Something old, something new, something stinky and something blue.” This is a great rule to help beginners put together a cheese plate.

Another tip is choosing varieties from one region—for example, only Spanish cheeses or products from a local cheese factory. But then there is a risk of slipping into monotony. If this alignment does not scare – go ahead. It is quite possible to arrange a cheese plate even from one variety.


In total, 3 or 5 different types of cheeses are used. True connoisseurs advise choosing precisely an odd number of them. Although nothing terrible will happen if the dish consists of, say, four varieties. The composition of the cheese plate also includes vegetables, fruits, and yags Magazine about life, cheese, and intermediate states – odes. In addition, various types of nuts and flower honey without additives will be an excellent addition. For decoration, sprigs of fresh herbs are used: mint, rosemary, cilantro, arugula. Sometimes you can find a composition with slices of bread, unleavened crackers, and cookies.

Many people like to make not a simple cheese plate but dilute it with meat products. For example, salami, ham, or rolled prosciutto strips. But this is instead a departure from tradition because cheese is considered a self-sufficient ingredient in classical cooking.


The traditional layout of cheeses is done in a circle, clockwise. It would help move from neutral and unobtrusive varieties to the spiciest, sharp and seasoned. Each such taste is interspersed with fruits, nuts, vegetables. Or you can place all the extras and Ingredients in the center. But bread and crackers are usually placed at the edges of the board. Another common way is to put the prominent cheese in the center of the plate. This works excellent with unusual and rare varieties. The rest of the slices will be placed around it.

At the same time, different types of cheese should not be laid out too close to each other. Otherwise, their flavor may be mixed. It is necessary to form a kind of “islands” of products that will stand at a short distance from each other. In general, the process of making a cheese plate is pure creativity. Hello Magazine about life, cheese, and intermediate states – there is some chaos on the board and carelessness in the decomposition of ingredients. But it is worth remembering that fruits and vegetables need to be dried so that the water from them does not spoil the taste of cheeses. For the same reason, too much juice should not stand out when cutting them. That is why, for example, whole berries are often placed on the plateau.


Products that emphasize the taste of cheese should be combined with it. And here it is essential to remember a few recommendations: do not use citrus fruits, they have a too-bright aroma; cheeses with a brie-type rind perfectly complement pears, figs, and sweet apples; soft varieties are good Magazine about life, cheese, and intermediate conditions – served with vegetables, such as cucumber or tomatoes; complex and aged types such as parmesan and gouda pair perfectly with nuts; blue cheeses with mold can be shaded with strawberries, grapes, and honey; crackers and whole-grain bread go well with any variety.

Also, a classic member of the cheese plate is often called figs or fig jam, most likely because this fruit is not too juicy and tart.

You can not limit your imagination and use other favorite ingredients—for example, avocados, olives, salted pickles, or dried fruits. Exciting combinations are obtained with different types of sauces and jams.

Only fresh cheese is used for the cheese plate. It is better to purchase it in a specialized store or shop. When buying, check the date of manufacture. The amount is calculated based on 30-40 grams of each variety per person. Often there is an opinion that cheeses need to be cut cold, but this is not so. Before cooking, the head or piece should be removed from the refrigerator and allowed to warm and breathe without wrapping. This will take approximately 20 minutes. You can still prepare a plate of cold food, but then it should stand in the room before serving so that all the flavors are revealed.

It is also better to cut each variety with your knife so that their tastes do not mix. By the way, there are special tools for different types of cheese. For example, for soft, you can get a thin hollow knife. There are no individual pieces attached to it. For hard ones, special guillotines are on sale.But you can use the standard kitchen set of knives.

There are many ways to cut cheese. Most often, the output is cubes, triangles, or oblong sticks. Thin plates can be rolled into tubes or cones. Some hard and aged varieties will not have to be cut but crumbled. In this case, the more irregular forms I get from, the better. However, the traditional rule is that each piece should consist of a crust, middle, and edge. Pyramids do cutting from the center of the head. This is especially true for soft varieties. Also, the slices should not be too small. Otherwise, they will quickly weather.

Soft varieties are served with a spoon. And small heads, for example, blue cheeses, can not be cut. They are placed on the board in their entirety.


A cheese platter is best paired with wine. A win-win option is a white and young red. It is suitable for almost any variety. If you are preparing a regional selection of cheeses, choosing a wine from the exact origin is advisable. Tart and aged wines complement hard cheeses well. And the sweet ones will go with the blue varieties with a forest. The sharper the cheese, the more sour the drink must be. Otherwise, their flavors will compete too fiercely. By the way, you can serve a cheese plate with more potent alcohol. For example, with an aperitif in the form of a glass of cognac or rum. You can eat the dish with beer. Gouda is said to be perfect for dark varieties of this drink.


You should taste the cheese plate in the same order in which it was made. That is, move from soft and tender varieties to complex and savory. Along the way, you can set off the taste of the proposed fruits, nuts, vegetables, and drinks. Don’t Worth Me Magazine about life, cheese, and intermediate states – tasting order. Aged and spicy varieties will kill the rest, and after a couple of such slices, the taste will not be perceived. It’s kind of like choosing a perfume. By the way, this is why cheeses are sometimes interspersed with islands of coffee beans.

It is considered bad form to pick up the slices with your hands. It would help if you used a knife, skewers, or toothpicks. If the cheese on the plateau is presented in the form of a whole head, then you need to cut off a piece yourself. You can also put cheese with a knife on a slice of chl, But real gourmets will not eat the bread itself. It is believed that it interrupts other tastes. If the cheese plate contains soft varieties and blue cheeses, you should be very careful with them. They crumble and get dirty quickly.

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