How to Make A Cheese Platter

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.

Featured Pick: The Ultimate British Cheese Bundle

If you’re short on time, the Big Cheese Bundle from Bath Soft Cheese Co. via Farm Fetch is a fantastic option. This indulgent assortment features seven artisan cheeses, including the creamy, nutty Wyfe of Bath, the robust Extra Mature Wyfe, the cider-washed Merry Wyfe, and the rich, tangy Bath Blue — all produced on the same Somerset farm using traditional methods.

Perfect for entertaining, this bundle feeds up to 30 people and brings together a full spectrum of textures and flavours, from soft and buttery to sharp and complex. Pair it with a variety of wines, crackers, and seasonal accompaniments, and you’ve got an effortlessly elevated cheese board ready to impress.

Discover this indulgent bundle and browse more artisan selections at Farm Fetch

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. 

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, English sparkling wine, or other sparkling wines are excellent choices for Brie and Camembert. The bubbles and acidity cut through the richness of the cheese and enhance its creamy texture. A crisp, homegrown option like the Pattingham Vineyard Sparkling White 2020 — a Staffordshire-made blend of Seyval Blanc and Pinot Noir Précoce — brings delicate fruit notes and a fine citrus aroma, beautifully offsetting the creaminess of soft cheeses. For a still wine alternative, the 2021 Xanadu Chardonnay from the Margaret River offers a buttery texture and subtle oakiness that harmonise with the mellow depth of Brie and Camembert.

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 2021 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. For those preferring a Chardonnay, consider the La Crema Russian River Valley Chardonnay 2022 from 8Wines. This option is bursting with pineapple and lemon, with layered buttery‑bread and spice notes, and a juicy mouth‑feel balanced by lively acidity—making it an elegant accompaniment to mellow, buttery cheeses.

Parmesan or Manchego: A Chianti Classico, with its bright red-fruit character, lively acidity, and savoury undertones, is a superb match for the salty, nutty notes of Parmesan and Manchego. One excellent choice is the Ruffino Riserva Ducale Chianti Classico 2021. This elegant wine offers aromas of blackberry, ripe plum and black cherry, layered with hints of white pepper, rosemary, smoke and cloves. On the palate, it delivers a velvety yet crisp structure with harmonious tannins and just enough acidity to complement the richness of aged 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. 

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Frequently Asked Questions

What should be in a cheese platter?

A well-balanced cheese platter should include a variety of cheeses with different textures and flavours—such as a soft Brie, a firm Cheddar, a bold blue cheese, and something nutty like Manchego. Complement your cheese with accompaniments like crackers, crusty bread, seasonal fruit, olives, chutneys, nuts, and cured meats for added texture and visual interest.

What is the 3-3-3 rule for cheese board?

The 3-3-3 rule is a helpful guideline for building a crowd-pleasing cheese board:

• 3 types of cheese (e.g. soft, hard, blue)
• 3 types of meat (e.g. salami, prosciutto, ham)
• 3 accompaniments (e.g. fruit, nuts, spreads)
  This simple formula ensures variety in both flavour and texture without overwhelming your guests.

How to make a simple cheese plate?

To make a simple cheese plate, choose two or three quality cheeses—such as a soft cheese like Brie, a firm one like Gouda, and a tangy blue. Add some crackers or sliced baguette, a handful of grapes or figs, and a little jam or honey. Arrange everything neatly on a small board or plate, and you’re ready to serve.

Can you make a cheese platter the night before?

Yes, you can prepare a cheese platter in advance. Arrange your cheeses and dry ingredients like crackers and nuts the night before, but wrap the cheeses in wax paper or clingfilm to prevent drying out. Add fresh fruits, chutneys, and garnishes just before serving for the best flavour and presentation.