Which Cheese is on Your Platter?

Traditionally, a cheese platter should include a variety of cheeses, progressing from the very mild to the more pronounced. But tastes vary, so there’s no point serving a particularly tangy Blue cheese to people who prefer their cheese mild. Here are some suggestions to help you match your cheese platters to your guests’ preferences - and to surprise them with palate-pleasing accompaniments!

For the end of a meal, select at least one cheese from each of the following categories to create an enjoyable array of colour, texture and taste.

Plan 45 g to 60 g of cheese per person for an end-of-meal platter. Take cheese out of the refrigerator about an hour before serving to allow aroma and flavour to fully develop.

But, for a change, try serving a single cheese with a variety of accompaniments, such as Canadian Swiss with crusty olive bread, dense multigrain bread and a compote of very lightly sweetened stewed rhubarb, either homemade or store-bought.

Also remember, a cheese plate doesn’t have to be after dinner! It makes a sensational lunch accompanied by a mixed salad of greens. And when friends or family drop by, bring out a selection of fine Canadian cheese and you’ve got a party!

Suggested accompaniments

Breads & crackers

Raisin bread, nut bread, sunflower seed loaf, sourdough bread or French baguette, bread with herbs, a fougasse with olives - any kind of bread goes well with cheese, as long as the taste does not overwhelm the cheese. Select bread not only according to tastes but to textures as well. A crisp, salted cracker with a soft cheese provides an interesting contrast in texture. So does dark rye bread with Havarti or Feta, or nut bread with a Blue cheese.

Pickles, fruit, nuts & more

Homemade green tomato ketchup or pickles go great with strong-flavoured cheese. Try cranberry and apple jam with Canadian Swiss cheese. Onion and maple syrup preserves with Brie. And have some fresh fruit on hand to cleanse the palate. You can’t go wrong with dried fruit like figs, prunes and raisins which go splendidly with just about all cheeses. Fresh walnuts, almonds and hazelnuts are also delightful.