Thrive92017

THRIVE 65

Pick three to five cheeses to avoid

overwhelming your guests.

Try to include a variety of textures

and flavors:

Soft: Camembert, Herbed Farmer’s

Cheese, Triple Peppercorn

Hard: Cheddar, Swiss, Aged Feta, Apple

Smoked gouda

blue: gorgonzola, Danish blue

Sweet: Maple Fig Double Cream, Dark

Chocolate brie, Chai Spiced

Try the “opposites attract” rule:

Pair a hard cheese with a soft baguette, a

soft cheese with a crispy cracker, a salty

cheese with a sweet jam or preserve, and

a dry cheese with a serving of juicy fruit.

Set out a variety of sweet and savory

tidbits to accompany your cheese:

A selection of breads, including sliced

baguette, breadsticks, and crackers in

all different shapes and sizes. It’s a good

idea to vary taste and texture among the

breads as well as the cheese.

Condiments and pickled vegetables, such

as sweet preserves, tart chutneys, and

spicy mustards, along with marinated

artichoke hearts, cornichons, olives, and

roasted red peppers.

Various sweet and salty items, caramelized

pecans or spiced nuts, and fresh, seasonal,

and dried fruits, such as apricots, figs,

cherries, apples, and pears.

Label each cheese so that your guests

know what they’re eating and can jot

the name down if they find one they

really like.

It can also be helpful to pre-cut hard and

semi-firm cheese into bite-size pieces.

Creamy cheese should always be kept

whole on the plate with a spreader for

guests to use. blue cheese should be

served in chunks or the wedge.

Display the cheese in different forms; it

can be cut into spears, wedges, and cubes

for visual appeal.

Finally, allow for about three ounces of

cheese per person. Unless you’re inviting

me. You’ll need a lot more if I’m coming!

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folloW these

simple rules

to ensure

a Winning

cheese plate

every time: