The art of creating festive cheese boards


In a little more than 100 days the festive will be upon use. Invitations for all kinds of celebrations and parties overwhelm people as to deciding which one to attend.

Small intimate parties at homer for a few friends are the most convivial, and can be memorable if compatible individuals are invited.

Many hosts like to offer a cheese board and a few dips as far as food is concerned. Some offer a limited choice of wine and beer, others ask everyone to bring his/her own favourite tipple.

Cheese boards are easy to assemble and present

Dips can be messy, and it is better omitted.

When offering cheese assembled on a board, certain principles provide variety, aesthetics, and even offer sustenance with a range of textures.

Here are a few principles to follow:

Vary cheeses from different categories (soft, semi-hard, hard, blue, and specialty)
Avoid bisquits. They detract from the cheese. Select specialty breads like German rye, bauernbrot, Calabrese, baguette, Sourdough, just to name a few.
Select cheeses from different categories for colour variation
Offer mild and strong tasting cheeses
A small selection of quality cheeses is much better than a large one that is of low quality
Include at least one type of goat’s cheese and ewe’s milk cheese
Different shapes of cheeses increase eye appeal
For decoration, use seasonal flowers, herbs and leaves
Always include local cheeses if and when available
Consider selecting cheeses that complement wine
Remember to serve cheese at room temperature

Present your selection on a wooden board, or marble slab, or wicker trays.

Here are a few suggestions by cheese category:

Fresh: Bulette d’Àvesnes, Boursin, (France) Mozzarella di Buffalo,(Italy), ricotta, mascarope, Tre Stelle (Ontario)
Natural rind: St. Marcellin, Chabicou (France), Island Bries (British Columbia)
Soft white rind: Camembert de Normandie, Camembert from Quebec, Boursault, Coach farm cheese, Le Mont Jacob (Canada).
Semi hard Epoisses de Borugogne (France), Bel paese(Italy), colby ( U S A ), Edam, Gouda (The Netherlands), Havarti (Denmark), Oka ( Quebec).
Hard cheeses: Cheddar (three or more years old) Cheddar Moyen Bioloqieue, Le Jersey du Fjord (Quebec), Parmegiano Reggiano
( Italy), manchego (Spain), Appenzeller, Emmentaler (Switzerland), Caerphilly, Derby (England),
Blue cheeses: Stilton (England), Roquefort (France), Danish blue, (Denmark), Gorgonzola (Italy), Le Bleu d’Elizabeth (Quebec).

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