Suggestions For Cheese Boards and Plates

Great cheese plates can be created by focusing on the theme or the type of setting you are trying to present. Here are some for suggestions for cheese plates. The following lists are given purely as suggestions and can be altered to fit whatever occasion you may be preparing. Try to keep the country consistent. Also when choosing your cheeses try to keep in mind the taste, texture and milk differences. These differences will create a memorable experience for your guests. The main goal with a cheese board is to expand your guests cheese horizons so try not to provide only very common or tried and true cheeses. Lastly always serve cheese condiments with your plates and boards they will help to enhance and excite the flavor of your cheeses. Have fun and happy eating!

French Cheese Plate (as an appetizer plate or after dinner course) 1oz of each cheese per person

1) P'Tit Basque a mild sheep milk cheese
2) Brie de Meaux, Brie Nangis or Camembert cow milk cheeses
3) Petit Billy a mild goat cheese
Condiments: plain crackers or mini toasts, sliced apples and pears and almonds or walnuts

French Cheese Plate (where cheese is the focus) 3oz to 4oz per person

1) Brie Nangis or Brie de Meaux cow milk cheese
2) Bethmale a full flavored goat milk cheese
3) Roqoefort powerful sheep milk blue cheese
Condiments: crusty bread, sweet peppers, black olives and celery stalks

Spanish Cheese Plate (1oz of each cheese per person as an appetizer or 3oz to 4oz per person for a cheese party)

1) Murcia al Vino a wine bathed goat cheese
2) Manchego(aged) a hard sheep milk cheese
3) Iberico a semi-soft mix of cow, sheep and goat milks
Condiments: sliced serrano ham, almonds, membrillo(quince paste), dried figs or apricots,
green olives and hearty bread

Italian Cheese Plate (1oz of each cheese per person as an appetizer or 3oz to 4oz per person for a cheese party)

1) Buffalo Mozzarella a soft cheese made from water buffalo milk
2) Pecorino Toscano (aged) a semi-hard sheep milk cheese
3) Parmigiano Reggiano a mountain style hard cheese
Condiments: black olives, sliced salami, roasted peppers and crusty bread

When serving wine with these country settings try to keep the counties consistent with the origin of the cheese. (ie Spanish wine and Spanish cheese)

I am a cheese lover who has traveled to many countries just to sample the local cheeses. My goal is to present a wide array of cheeses and tips on purchasing, storing and serving cheese for parties, dinners, or cheese boards. All of the cheeses that are mentioned can be purchased online at: http://www.aroundtheworldcheese.com They will ship your cheese fresh anywhere in the United States. Check out my blog for more cheese information and exciting cheese recipes at http://aroundtheworldcheese.blogspot.com

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