The Perfect Cheese Platter

* Never serve cold cheese. Take it out of the fridge an hour or two before serving (less in hot weather) allowing it to drop down to room temperature (approx 17ºC).
* A classic cheese platter usually includes:
1. Soft cheese, such as a ripe brie or camembert;
2. A sharp, semi-soft blue;
3. A firm yet melt-in your-mouth rich cheddar; OR try a single variety, such as parmesan.
* Serve your selection on a rustic wooden chopping board or flat white platter.
* Don’t overcrowd your cheese to ensure the flavours remain distinct.
* Provide a separate knife for each cheese variety.
* FRUIT & NUTS: Crisp apple or pear slices; Nuts, including whole walnuts, hazelnuts, toasted almonds; Dried fruits, such as muscatels, apricots, dates and figs.
* CRACKERS: Always include a high-quality variety of crisp crackers such as water crackers, crispbread or lavash AND/OR slices of FRESH BREAD, such as crusty sourdough, fruit & nut bread or french.
* FRUIT PASTES such as quince or fig are another complement to sharp cheeses.  Honey is a good accompaniment for a bold blue cheese. Lay rocket under fresh goat’s cheese.





                                            Courtesy of Holly from hollyandrose