Products
Recipes
Cooking School
Chef's Table
Sign up. Recipes, Savings & Tips
culinary lessons
Italian Desserts
The Art of Advance Meal Planning
Summer Harvest
Thrilling Grilling: Making Pizza Al Fresco
Cultured on Cheese
Starter Course In Sauce
All About Lamb
How to Master Risotto
Serving a Crowd
Braising 101
Pasta Pairings:
Shapes & Sauces
Searing 101
Basic Knife Skills:
Cutting Smartly & Safely
Preparing Perfectly Cooked Chicken
Mise En Place
Perfectly Cooked Pasta
plating & presentation lessons
Sprinkle and Drizzle
Great Garnishes
Rethink How to Plate Your Produce
Dressing Up Al Fresco Dining
Bring Summer to Weeknight Dinners
Fresh Floral Arrangements
Contemporary Tablescapes
Lovely Layering
Family-Style: Why, When & How
Amazing Ways to Present Appetizers
It's All in the Sauce
Tools of the Trade
Plating Pasta
Adding Color & Texture
Artful Plating
Choosing the Right Plate for the Job
tips & tricks
5 Tips for Cooking with Garlic and Onion
5 Must-Have Pans in Your Kitchen
5 Herbs Every Chef Loves
5 Tips for Grilling with Olive Oil
5 Tips for Creating the Perfect Cheese Plate
5 Tips for Adding Flavor to Your Sauces
Wine Pairing
5 Tips to Turn Every Day Gourmet
5 Pasta Prep Tips
5 Tips on Using Seasonings & Herbs
5 Helpful Kitchen Tips
5 Tips for Using a Mise En Place
5 Tips for Adding Flavor
5 Tips for Perfect Pasta
5 Tips On Cutting
5 Plating Tips & Tricks
5 Tips for the Perfect Cheese Plate
Cheese plates typically feature five selections. This average number best allows guests to remember what they’ve eaten (and helps you save space in your refrigerator).
With Italian cheese plates, have a sampling of cow's milk, goat's milk and sheep's milk cheeses. Guests will appreciate the variety and nuance, and a plate designed in this way will be authentic to those served in Italy.
Arrange cheese on the plate -- preferably with their names nearby -- from mild to strong. Separate cheese knives are important for not crossing flavors.
When choosing your cheeses, vary the textures and tastes. Choose something soft like a Taleggio or Fontina Valle d'Aosta, something granular like a Parmigiano-Reggiano or Grana Padano, and something a little unusual like Ricotta Salata.
Go beyond crackers or sliced bread and offer condiments that complement your selection. Good choices are honey and berry preserves; toasted almonds and walnuts; slices of fresh pear and apple; and dried fruits like apricots or figs.