Preparing the Cheese Board

Tip 1

Stay with four types of cheese, but don't be boring. A good example would be to follow the rule world-known restaurants religiously swear at: goat, cow, sheep and blue. In this way, you don't only have different types but also a number of textures (firm, semi-soft, sheep's or goat's milk, double crme, blue-veined). Do you find it overwhelming? Then stay with three types and drop the fourth.

Tip 2

Buy 2 or 3 loaves of bread, such as a rustic walnut bread, a baguette, and a sourdough country loaf. Cut the loaves in thin slices or just have chunks of them for a lighter tone. Crackers would be fine to serve with cheese but bread is always a better choice if it is fresh!

Tip 3

Round out your presentation with fresh fruit, such as apples or grapes; dried fruits like figs, apricots and cranberries and toasted nuts like almonds, walnuts and pecans. Jams, fruit preserves, honey and fig or quince paste all make excellent accompaniments.

Tip 4

Unwrap the individual cheeses and arrange them on a cheese board or large platter. Cover it with a large bowl and let stand at cool room temperature for about 6 hours. Include a spreader for each soft cheese and a sharp paring knife for hard cheeses.

Tip 5

Complement your cheese board with wine.