The Perfect Cheese Tray

The Perfect Cheese Tray
Sean Kiziltan
a board of various sliced cheeses

Cheese is an almost universally loved food. What better way to showcase its appeal than a beautiful cheese tray? (Of course, a fondue for the holidays is also fun!)

How Much Cheese Is Needed for a Party?

First determine the number of guests. If cheese will be the main food, offer 3 pounds for every 8 people; 6 pounds for every 16; and 9 pounds for every 24. If there’ll be other food at the party, approximately 3 to 4 ounces of cheese per person should suffice.

Buy different flavors and textures for the most variety. Select at least one cheese from each of the four categories:

  • Aged (Gouda, aged Cheddar)
  • Soft (Camembert, Brie)
  • Firm (Manchego, Parmigiano-Reggiano)
  • Blue (Gorgonzola, Roquefort, Stilton)

You may also wish to offer various cheeses based on the type of milk they’re made from (cow’s, goat’s, sheep).

How to Serve a Cheese Platter

  • Prepare Ahead of Time

    Remove all cheese from the fridge one hour before serving to allow flavors to develop at room temperature.

  • Separate Different Kinds of Cheese

    • Stinky Cheese

      Place strong-smelling cheeses on their own platters; offer a separate knife for each type.

    • Hard Cheese

      Hard cheeses can be broken into chunks with a fork for a natural look. Or, slice them for an elegant effect.

    • Soft Cheese

      Serve soft cheeses with a small spoon or knife for easy spreading.

  • Label the Different Varieties

    For a stylish presentation, place the cheese on a small and clean chalkboard, and then write the name of each variety near the cheese with non-toxic chalk.

    Wrap and tape printed or hand-written strips of paper around toothpicks as a simple and eye-catching way to identify each type.

  • Suggest Pairings

    Consider staging the platter to demonstrate various pairings. For example, stack aged Cheddar atop slices of sour Granny Smith apple. Or sprinkle candied pecans on soft goat cheese. Drizzle a blue cheese with honey.

  • Accompany with Carbs

    Offer bread and crackers on separate plates or in baskets. Choose flavors that won’t compete with the cheese.

    Steer clear of anything with sesame seeds, herbs, or garlic. Breads containing walnuts, olives, or dried fruit make a nice accompaniment, as these ingredients pair well with cheese.

    Serve breads and crackers in varying sizes and shapes for visual appeal (bread sticks, baguettes, round and square crackers).

  • Additional Flavors

    • Spicy, Salty, and Sweet

      Alongside the cheese platter, or on it if there’s still room, feature an assortment of salty and sweet accompaniments. Offer choices such as:

      • fresh fruit
        • apples
        • pears
        • grapes
      • dried fruit
        • cherries
        • apricots
        • pears
        • apples
      • nuts (candied or plain)
      • honey
      • chutneys
      • spicy mustards

    • Savory Options

      Small bowls of marinated olives, roasted red peppers, and artichoke hearts are popular savory choices.

      Consider offering cured meats such as prosciutto and salami. Just be sure to not overcrowd the platter.

  • Beverages

    Wine is a traditional beverage choice with cheese, but sparkling cider makes a festive, non-alcohol accompaniment.

Sources

“5 Tips for Creating the Perfect Cheese Platter” by Emma Chapman, www.ABeautifulMess.com

World Cheese Book Editor-in-Chief Juliet Harbutt ($25, DK, 2015)

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Contributor
Lisa Fabian
Tags
cheese
snacks / treats
parties

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Zucchini Quesadilla with Spicy Salsa Roja

Zucchini Quesadilla with Spicy Salsa Roja
Prep Time
45 minutes
Number of Servings
Serves 2
Ingredients
  • 1 lb tomatoes, cored and quartered
  • 1 small onion, peeled and quartered
  • 4 garlic cloves
  • [q:1/4] cup canola oil, divided
  • 6 dried chilies de árbol, stemmed
  • 1 chipotle chili in adobo
  • 2 Tbsp apple cider vinegar
  • 1 tsp sugar
  • Kosher salt
  • 2 (10-inch) flour tortillas
  • [q:1/2] cup shredded Monterey Jack cheese
  • 2 small zucchinis, thinly sliced crosswise
  • Chopped cilantro and thinly sliced Fresno chilies, for garnish*
Directions
  1. Preheat broiler. On a rimmed baking sheet, toss tomatoes, onion, and garlic with 2 tablespoons of the oil. Broil 6 inches from the heat for 20 minutes, until tomatoes and onion are softened and nicely charred.
  2. In a small skillet, toast árbol chilies over moderately low heat, stirring, until lightly charred, 3 minutes. Transfer to a blender. Add broiled tomatoes, onion, and garlic along with the chipotle chili, vinegar, and sugar. Puree until smooth. Transfer salsa roja to a bowl and season with salt.
  3. In a large cast-iron skillet, heat 1 tablespoon of the oil. Place 1 tortilla in the skillet and scatter cheese and zucchini evenly on top. Drizzle with some salsa roja and top with second tortilla. Cook over moderately high heat until crisp on bottom, 3 minutes. Flip quesadilla, add remaining 1 tablespoon of oil and cook until cheese is melted, 2 minutes.
  4. Slice quesadilla into wedges and transfer to a plate. Garnish with cilantro and Fresno chilies and serve with remaining salsa roja.
Nutrition Info
643 Calories, 18 g Protein, 29 mg Cholesterol, 53 g Carbohydrates, 19 g Total sugars (2 g Added sugars), 8 g Fiber, 42 g Total fat (9 g sat), 1,572 mg Sodium, [nut:5] Vitamin B6, Vitamin C, Vitamin K, Folate, Phosphorus, [nut:4] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Calcium, [nut:3] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Potassium, [nut:2] Iron, Magnesium, Zinc, [nut:1] Vitamin B12

Gluten-Free Grilled Pizza with Fresh Tomatoes and Basil

Gluten-Free Grilled Pizza with Fresh Tomatoes and Basil
Prep Time
25 minutes prep time + 1/2 hour crust rise time
Number of Servings
makes a 9-inch pie (serves 3)
Ingredients
  • [q:1/2] cup warm water
  • [q:1 1/4] tsp active dry yeast
  • 1 tsp unrefined cane sugar
  • [q:1/2] cup sorghum flour
  • [q:1/2] cup almond flour
  • [q:1/8] cup potato starch
  • 1 tsp xanthan gum
  • [q:1/4] tsp salt
  • 1 Tbsp olive oil, plus additional for oiling hands and crust
  • [q:1/2] tsp apple cider vinegar
  • [q:1/2] cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 2 medium-size tomatoes, sliced [q:1/4] inch thick
  • [q:1/4] cup thinly sliced fresh basil leaves
Directions
  1. Add water to a small bowl. Stir in yeast and sugar. Set aside for 5 minutes.
  2. Using a whisk, mix sorghum flour, almond flour, potato starch, xanthan gum, and salt in a large bowl.
  3. Add 1 tablespoon of the oil and the vinegar to yeast mixture. Using an electric hand mixer, slowly add yeast mixture to flour mixture. Mix for 5 minutes. Dough will be sticky.
  4. Oil a 10 by 10 inch piece of unbleached parchment paper. Place parchment paper on a baking sheet. Scrape dough from bowl onto parchment paper.
  5. Oil your hands well with oil. Using oiled hands, shape dough into an 8-inch circle. Prick dough a few times with a fork. Set dough aside to rise, uncovered, in a warm, draft-free area for 30 minutes. (Dough will expand to approximately 9 inches in diameter.)
  6. Heat grill to Medium. Have pizza sauce, shredded mozzarella, sliced tomatoes, and basil ready near grill.
  7. Carefully brush top of crust with 1 teaspoon of the oil. Take parchment paper with pizza crust still attached to it, and flip it onto grill so oiled side of pizza is face down on grill and parchment paper side is face up. Using a pair of metal tongs, slowly peel parchment paper away from crust. Discard parchment paper.
  8. When underside of crust begins to blister and brown, flip it. (This can take anywhere from 5 to 10 minutes, depending on type of grill.)
  9. Quickly spread tomato sauce over crust. Top with cheese and tomatoes. Grill pizza for about 5 minutes, until cheese is melted and crust is cooked through.
  10. Using a grill spatula, carefully slide pizza off grill and onto a serving platter. Garnish with basil, cut into slices, and serve.
Nutrition Info
408 Calories, 16 g Protein, 37 g Carbohydrates, 4 g Fiber, 23 g Total fat (6 g sat), 511 mg Sodium, [nutrition:4] Phosphorus, [nutrition:2] Vitamin C, K, Calcium, [nutrition:1] Vitamin A, B12, Potassium, Zinc

Loaded Potato Skins

Loaded Potato Skins
A vegan spin on a game-day classic.
Prep Time
1 hour
Number of Servings
6 servings
Ingredients
  • 6 potatoes
  • 1 cup vegetable oil
  • 8 oz. shredded vegan cheddar cheese (try Follow Your Heart brand)
  • [q:1/8] cup soy bacon bits (try Bac-Os)
  • 4 Tbsp thinly sliced scallions
  • Soy sour cream (optional)
Directions
  1. Preheat oven to 375°F. Lightly grease a 9 by 13 inch baking pan.
  2. Pierce potatoes with a fork and bake until soft, approximately 30 to 45 minutes.
  3. Remove from microwave and cut in half vertically. Scoop out the inside, leaving a [q:1/4] inch-thick shell.
  4. Heat oil to 365°F in a deep fryer or a deep saucepan. Fry potato shells for 5 minutes. Remove and drain on paper towels.
  5. Fill potato shells with the "cheese" and soy bacon bits. Arrange on prepared baking pan and bake for 10 to 15 minutes, or until the "cheese" has melted.
  6. Top with sliced scallions and the soy sour cream, if desired.
Nutrition Info
Without sour cream: 382 Calories, 7 g Protein, 47 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 19 g Total fat (4 g sat), 403 mg Sodium, [nutrition:4] Vitamin B6, Vitamin C, [nutrition:2] Potassium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Vitamin K, Iron, Magnesium, Phosphorus

Whole-Grain Pasta Chop Salad with Blood Orange

Whole-Grain Pasta Chop Salad with Blood Orange
Prep Time
10 minutes
Number of Servings
Makes 5 cups
Ingredients
  • 4 cups cooked whole-grain penne pasta (or your favorite fiber-rich pasta) 
  • 2 cups raw chopped red, yellow and green bell peppers and other vegetables (tomatoes, onion, fresh corn kernels, carrots, or jicama)
  • 1 cup chopped fresh herbs (basil, oregano, dill, chives, rosemary, thyme, or mint)
  • [q:1/2] cup fresh blood orange juice (or other orange juice)
  • [q:1/2] cup crumbled feta cheese (optional)
Directions
  1. In a large bowl, thoroughly mix all ingredients. Top with feta, if using.
  2. Refrigerate and chill for several hours before serving.

Creamy Mediterranean Salad

Creamy Mediterranean Salad
Ingredients
  • Organic lettuce
  • Frozen corn
  • Cherry tomatoes
  • Green olives
  • Radishes
  • Cucumbers
  • Soft goat cheese
  • Fresh chives
Directions
  1. Combine ingredients in a large salad bowl.
  2. Make a creamy yogurt and herb dressing by whisking together: [q:1/2] cup low-fat yogurt, 2 tsp lemon juice, and [q:1/2] tsp dried dill. Add [q:1/4] of a cucumber, peeled, seeded, and diced, and salt and freshly ground black pepper to taste. Dress salad and serve.

Pear, Gorgonzola, and Hazelnut Salad

Pear, Gorgonzola, and Hazelnut Salad
Number of Servings
Serves 6
Ingredients
  • [q:2/3] cup hazelnuts
  • [q:1/4] cup hazelnut oil
  • 2 Tbsp red wine vinegar
  • Sea salt and freshly ground black pepper
  • 1 head radicchio, leaves torn
  • 1 head butter lettuce, leaves torn
  • 1 endive, cut across into 1-inch wide strips
  • 2 ripe pears, cored, each cut into 8 wedges
  • 4 oz gorgonzola cheese, crumbled
Directions
  1. Preheat oven to 350º.
  2. Place hazelnuts on a cookie sheet and roast for 8 to 10 minutes. Allow to cool. Then, with your fingers, rub the skins off the hazelnuts. Roughly chop the nuts.
  3. Whisk hazelnut oil and vinegar together well in a small bowl. Season to taste with salt and pepper.
  4. Place radicchio, lettuce, and endive in a large salad bowl. Toss with just enough dressing to coat greens. Add pear wedges, gorgonzola cheese, and hazelnuts.
Nutrition Info
288 Calories, 7 g Protein, 14 mg Cholesterol, 14 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 4 g Fiber, 24 g Total fat (5 g sat), 387 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Vitamin E, [nutrition:3] Vitamin A, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Calcium, Folate, Magnesium, Zinc

Roasted Squash with Leek & Barley Pilaf

Roasted Squash with Leek & Barley Pilaf
Prep Time
35 minutes
Number of Servings
4
Ingredients
  • [q:1 1/4] cups pearl barley
  • 1 bay leaf
  • 1 butternut squash or large wedge of similar winter squash
  • [q:1/4] cup olive oil, divided 
  • Salt and freshly ground black pepper
  • 1 Tbsp small thyme sprigs, divided
  • 1 to 2 pinches dried hot pepper flakes, to taste
  • 2 Tbsp butter, divided
  • 2 to 3 celery ribs, sliced 
  • 4 leeks, thickly sliced
  • 8 oz brown mushrooms, sliced
  • 2 carrots, coarsely shredded
  • [q:1/2] to [q:3/4] cup low-sodium vegetable stock
  • Handful of flatleaf parsley, roughly chopped
  • 3 Tbsp lightly toasted pumpkin seeds, optional
  • 6 to 8 oz Taleggio or Fontina cheese, thinly sliced
Directions
  1. Rinse barley well. Put it into a large saucepan with bay leaf. Cover generously with water and bring to boil. Reduce heat and simmer gently, part-covered, for about 30 to 40 minutes until tender. Drain and set aside until needed.
  2. Preheat oven to 400°. Cut squash into 4 to 8 wedges. Do not peel them but scoop out seeds. Rub with half the oil and put on baking sheet. Season with salt and pepper and scatter over half the thyme and hot pepper flakes. Roast, uncovered, in preheated oven for about 40 minutes until tender and browned. 
  3. Meanwhile heat remaining oil and half the butter in large skillet. Cook celery gently for 5 minutes. Add leeks and most of remaining thyme. Cook for another 4 to 5 minutes, stirring once or twice. Add mushrooms and cook over medium heat until they begin to brown. Toss in carrots and cook for 1 to 2 minutes only. 
  4. Add barley and stir through, add sufficient stock to make grains moist and reheat thoroughly. Check seasoning and stir in parsley, pumpkin seeds (if using), and remaining butter.
  5. To serve, top squash with sliced cheese and remaining few thyme sprigs. Grind over some pepper and either let cheese melt in over or under hot broiler until it bubbles. Serve immediately with barley pilaf.
Nutrition Info
715 Calories, 25 g Protein, 65 mg Cholesterol, 77 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 17 g Fiber, 38 g Total fat (15 g sat), 721 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin K, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Calcium, Magnesium, Zinc, [nutrition:3] Vitamin B12, Vitamin E, Folate, Iron, [nutrition:2] Potassium

Honey-Brushed Pear Boursin Crostinis

Honey-Brushed Pear Boursin Crostinis
Prep Time
35 minutes
Number of Servings
10
Ingredients
  • [q:1/3] cup honey
  • [q:1/3] cup olive oil
  • [q:1/2] tsp each of Kosher salt and freshly ground black pepper
  • 1 French baguette*, cut into [q:3/4]-inch slices, sliced on the diagonal (discard ends)
  • 1 package Boursin cheese, softened to room temperature, any flavor**
  • [q:1/4] cup low-fat mayonnaise
  • 3 Tbsp grated Parmesan
  • 1 tsp freshly ground black pepper
  • 1 Tbsp fresh tarragon, chopped
  • 1 firm fresh pear, halved, cored, and cut into slivers***
  • 18 whole walnuts, toasted
  • [q:1/2] cup radicchio, shredded
  • Sprouts for garnish, if desired
Directions
  1. Preheat oven to 350°.
  2. In a small bowl, whisk together honey, oil, and the [q:1/2] teaspoon each of the salt and pepper. Lightly brush each side of crostini with honey-oil mixture and place on a baking sheet. Reserve remaining honey-oil mixture for later.
  3. Bake crostini in oven for 6 to 8 minutes or until lightly browned. Remove crostini from oven and let cool.
  4. In a small bowl, mix together Boursin cheese, mayonnaise, Parmesan, the 1 teaspoon of black pepper, and the tarragon until smooth.
  5. Divide cheese spread evenly between each crostini. Top cheese with 2 or 3 pear slices and bake crostini for another 6 to 8 minutes or until cheese is warmed through. 
  6. Remove crostini from oven and top with toasted walnuts and shredded radicchio. Drizzle honey-oil mixture over crostini.
  7. Serve immediately or at room temperature. Garnish with sprouts if desired.
Nutrition Info
236 Calories, 3 g Protein, 17 g Carbohydrates, 1 g Fiber, 19 g Total fat

Greek Yogurt Mac'n Cheese

Greek Yogurt Mac'n Cheese
Prep Time
30 minutes
Number of Servings
8
Ingredients
  • 1 medium Spanish onion (diced)
  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • [q:1/2] cup flour
  • 2 cups Stonyfield Organic Milk
  • 1 tsp Tabasco or similar
  • 1 tsp dry mustard powder
  • 1 tsp Worcestershire Sauce
  • [q:1/4] cup chicken or vegetable stock (optional)
  • [q:3/4] lb sharp cheddar cheese (shredded)
  • [q:1/4] lb Jack cheese of other favorite (shredded)
  • 2 cups Stonyfield Organic Greek Plain Whole Milk Yogurt
  • 16 oz pasta macaroni (cooked per instructions and set aside)
  • [q:1/2] cup seasoned bread crumbs
  • [q:1/2] cup grated Parmesan cheese
  • Kosher salt and white pepper (to taste)
Directions
  1. In a sauce pan, melt butter slowly and add diced onions and saute lightly for about 2 minutes.
  2. Strain onions out (you can discard them now) and return butter to pan.
  3. Add olive oil and flour and whisk until fully combined.
  4. Add milk 1 cup at a time and whisk to work out any lumps.
  5. Bring to simmer.
  6. Add spices and gently fold in cheeses then set aside to cool slightly.
  7. Once slightly cooled, add in yogurt one cup at a time.
  8. Pour over pasta and toss to coat.
  9. Garnish with toasted bread crumbs and Parmesan before serving
Nutrition Info
Made with vegetable broth: 690 Calories, 30 g Protein, 90 mg Cholesterol, 63 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 3 g Fiber, 35 g Total fat (19 g sat), 685 mg Sodium, [nut:5] Vitamin B12, Calcium, Phosphorus, [nut:4] Vitamin B2 (riboflavin), [nut:3] Vitamin A, Zinc, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Folate, Magnesium
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