Making a cheese platter is quite simple once you understand the basics. Here is a brief guide to help you make a balanced and enticing cheese platter for your next party.
Step #1: Choose Your Cheeses
Choose a variety of cheeses that span the spectrum of taste and consistency, including soft (like Brie & Camembert), semi-soft (like Havarti & Monterey Jack), semi-hard (like Cheddar & Gouda) and hard (Parmesan or Manchego), as well as blue cheese (like Roquefort or Gorgonzola). With these cheeses, you can make a cheese platter for all tastes that will tantalise taste buds and impress your guests.
Step #2: Finding the Correct Accompaniments
Crafting a cheese platter involves selecting the right cheeses, but it’s equally important to choose the correct accompaniments. Crackers, breads, fresh and dried fruits, nuts, olives, pickles, and charcuterie add to the symphony of flavours and textures. Spreads, jams, and a touch of dark chocolate enhance the experience, making your cheese platter a gastronomic delight.
Step #3: Time for the Presentation
When creating a cheese platter, remember that presentation matters. Choose a spacious serving platform, like a big wooden cutting board, if you don’t already own a cheese platter, and arrange your cheeses in a circular or zigzag pattern, allowing each cheese to have its place of honor. Consider cutting some cheeses into slices or cubes while leaving others whole and provide a cheese knife nearby for easy serving. To make your cheese platter visually appealing, group the accompaniments in a way that creates a balance of colours, textures, and flavours. Don’t forget to label the cheeses if you think that your guests may not be familiar with them.Â
Step #4: Making the Best Pairings
You’ll want to have drinks available for your guests as well. Let’s break down the drink options that match each cheese better.
Brie & Camembert: Champagne, Prosecco, or other sparkling wines are excellent choices for Brie and Camembert. The bubbles and acidity in sparkling wines cut through the richness of the cheese and enhance its creamy texture. A buttery Chardonnay with oak notes is also an excellent match for Brie or Camembert. The wine’s richness and subtle oakiness harmonise with the creamy cheeses. Our favorite recommendations include this Prosecco and this slightly oaky 2021 Xanadu Chardonnay from the Margaret River.
Cheddar: The full-bodied and tannic nature of Cabernet Sauvignon works well with the sharpness and complexity of aged Cheddar. The wine’s dark fruit and structured tannins complement the cheese. Don’t miss out on this premium Waterford Cabernet Sauvignon 2016. The Duckhorn Decoy Merlot 2019 offers a luscious taste with deep dark berry, plum, and cherry aromas. It has a velvety texture and is well-balanced with acidity and refined tannins, is a softer red wine option with fruity flavours and a lower tannin profile, making it a good match for milder Cheddar varieties. You can pair Cheddar with a hoppy IPA Beer or a refreshing Sparkling Cider.
Gouda: A smooth and fruity Merlot can complement the nuttiness and mild sweetness of Gouda. The wine’s plum and cherry notes often harmonise with the cheese’s flavours.
Zinfandel wines, known for their bold and fruity profile, pair well with Gouda cheese, particularly aged Gouda. The rich, intense flavours of Zinfandel, with notes of dark fruit and spice, complement the creamy, caramel-like sweetness of aged Gouda. The wine’s robust character stands up to the rich, buttery texture and nutty taste of the cheese, making it a delightful combination for the palate. When pairing wine with cheese, it’s generally about finding a balance where the wine doesn’t overpower the cheese and vice versa. These wines, Michael David Winery Freakshow Zinfandel and Mettler Old Vine Zinfandel, with their full-bodied nature and flavour complexity, would make excellent partners for Gouda.
Blue Cheeses: A classic choice for blue cheese is Port wine. It pairs beautifully with the intense, salty, and pungent flavors of blue cheese. The wine’s sweetness and rich, fortified character contrast and balance the cheese. You can also try a late-harvest Riesling. Its natural sweetness and acidity can be an excellent choice for blue cheese.
Havarti or Monterey Jack: A crisp and refreshing Sauvignon Blanc can be an excellent choice for Havarti or Monterey Jack. The wine’s bright acidity and citrusy notes can enhance the creamy texture of the cheese. An unoaked or lightly oaked Chardonnay can also work well with these cheeses. The wine’s fruity and slightly buttery notes can harmonise with their buttery character. Give a chance to this tropical yet buttery Finca Ferrer 1310 Chardonnay.
Parmesan or Manchego: Chianti, with its bright red fruit flavours, high acidity, and moderate tannins, complements the salty, nutty notes of Parmesan cheese. This classic Italian pairing is both delicious and harmonious. Other Sangiovese-based Italian red wines like Brunello di Montalcino or Montepulciano d’Abruzzo can also work well. Spanish Tempranillo wines, particularly those from Rioja and Ribera del Duero, often have a good balance of red fruit, oak, and earthy notes. They can complement the nuttiness and firm texture of Manchego cheese.
Step #6: Time to Serve
To create a memorable cheese platter, keep a few tips in mind. Take the cheeses out of the fridge an hour before serving for flavours to develop properly, position them carefully to prevent flavour transfer, and use separate knives for each cheese for the same reason. Balance flavours, textures, and colours to make your cheese platter the star of the show. But most importantly, experiment and have fun with it.
