How to make a cheese tray

Making a cheese tray requires a little bit of work and a lot of imagination. It’s lots of fun to prepare, but remember - the cheese is always the star.

Serve with nuts and a variety of breads, such as baguettes, nut breads, pumpernickel, etc.

Anticipate using 2 or 3 varieties of cheese from among hard cheeses, soft cheeses, washed rind, semi firm curd cheeses or veined cheeses (blue cheeses). Start with milder cheeses and make your way to stronger cheeses, such as blue cheeses.

Add dried fruits such as apricots, candied fruits, chutneys, or jams. For example, a fig jam makes a delicious accompaniment to blue cheese.

When using crackers, use the unsalted variety to emphasize the taste of the cheese.

If the cheese is served after dinner, allow for 45 to 60 g per person. When being served as an appetizer, plan 90 to 100 g per person. For a more substantial tasting of only cheese, crackers and fruit, anticipate 250 g per person.

There are many different ways to present cheese: on a cheeseboard, an elegant white porcelain dish, a wood cutting board, etc. The possibilities are endless. Just make sure to take the cheese out of the refrigerator at least 45 minutes before serving to allow it to come to room temperature.

For more great ideas, visit the Cheese and Wine Planner section of our website: