A Cheese Feast for the Eyes

Is there anything more pleasing to the eye than an assortment of cheeses presented on a beautiful tray made of wood, marble, porcelain or glass? A large and elegant plate can also be perfectly adequate for the occasion.

How much to serve?

We recommend 45 to 60 g of cheese for each guest if served at the end of a meal, a little less if enjoyed with the cocktails. For a "wine and cheese" tasting, serve about 250 g of cheese for each guest.

You will be impressed by the number of cheeses in our Cheese Encyclopedia, where you will find selections to satisfy everyone's taste buds, whether you are planning a simple or elaborate platter.

A few tips

• For best results, always cut cheese while it is cold.
• To add a touch of elegance to your presentation, cut round or square cheeses in wedges from the centre, cylindrical and rectangular cheeses in thin slices, and small cheeses in pieces.
• Add a touch of colour with fresh or dried fruits, nuts, little pickles or even some pâtés.
• If you prepare a plate or a cheese board beforehand, make sure to cover it with a damp cloth to keep the cheese moist and to prevent the flavours from blending together.
• Before the tasting, it is always recommended to bring the cheeses to room temperature by taking them out of the refrigerator 45 minutes to an hour in advance.
• Make sure that the cheeses do not touch each other so as not to mix their flavours. For the same reason, be sure to provide a different knife for each cheese.
• After you've thoroughly enjoyed your new tasty discoveries, don't forget to wrap your cheeses separately to protect their aromas and flavours. Wrap them tightly in plastic wrap or in aluminum foil or waxed paper and they should keep for a long time.
• For advice on how to store and freeze cheeses, check out How to Store Cheese.

Tasty accompaniments

Serve fresh bread in baskets to accompany your cheeses. For a simple or more elaborate arrangement, choose from baguettes, crusty round bread, whole wheat, rye or pumpernickel breads, nut or fruit breads, or biscuits and crackers with mild or neutral tastes. As is the case for the wines, opt for light tasting breads to accompany mild or medium flavoured cheeses. Stronger tasting breads are more suited to cheeses with a more robust flavour.