Cheese Platter Recipes
CHEESE PLATTER
Assembling a stunning fruit and cheese platter requires no cooking. I follow a few key principles to be sure it looks festive and is easy for guests to help themselves. First, I choose an interesting assortment of cheeses--hard sharp cheeses, soft creamy ones, and pungent blue cheeses. I look for an interesting mix of flavors, textures, and colors.
Provided by Ina Garten
Categories appetizer
Number Of Ingredients 3
Steps:
- Go to the best cheese shop in town and ask the person at the counter which cheeses are ready to serve. Taste everything; they expect you to. We all know that the Brie may look terrific, but it can be underripe and tough or overripe and ammoniated. You want only the freshest cheeses that are perfectly ripened. Take them home, refrigerate them, and then bring them to room temperature a few hours before serving.
- Second, be sure to have a platter or wooden board that is flat and large enough to hold the cheeses without crowding them. Arrange the cheeses with the cut sides facing out, and with several small cheese knives, maybe one for each type of cheese.
- Third, to finish the platter, add sliced breads or crackers, and green leaves. I use either lemon or galax leaves, which you can get from your florist. If you have a garden, any large flat leaf like hydrangea looks beautiful, but be sure they aren't poisonous and are pesticide-free!
- Overall, the simpler the design, the better the platter looks. Group each kind of cheese together and add one large bunch of green or red grapes in the center to create a visual focal point. Fill in the spaces with lots of crackers or small slices of bread.
ULTIMATE CHEESE PLATTER
Steps:
- Arrange the fig leaves in a single layer on a 16- to 18-inch diameter round board or platter.
- Place the grapes in the center of the board. Arrange the cheeses on the board around the grapes, cut sides facing out.
- Nestle the strawberries between two of the cheeses to create a block of color. Nestle the apricots between two of the cheeses, also creating a block of color. Transfer the fig jam to a bowl and place it on the board. Arrange the crackers on the board around the cheeses. If using, place the fig ball on the board, cut sides up.
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- Best Cheeses for a Cheese Platter. The seven best cheeses for a cheese platter (and a few extra) presented here are a bit more unusual than brie, cheddar, and some of the other cheeses commonly encountered on a cheese plate.
- Fresh Goat Cheese or Chevre. So popular now, the classic flavor characteristics of chevre are a fresh goat milk taste, mild flavor, and smooth texture. Try fresh goat cheese or chevre with a drizzle of honey or maybe some fig jam on a cracker or slice of baguette.
- Goat Cheese. Beautiful little buttons of ripened goat cheese or “crottin” are adorable and showcase the distinctive flavor of goats’ milk perfectly. These are called Bijou, from Vermont Creamery, and they are dried and left to mature for a month, resulting in a slightly sweet yeasty flavor.
- Coupole. Coupole is another aged goat cheese from Vermont Creamery, who is one of the best goat cheese makers in the U.S. Made in the French style, this American original has a dense texture and fresh milk taste.
- Affidelice. Affidelice is slightly smaller than its popular sibling, Epoisse Berthaut, but a bit less pungent. Affidelice is washed in Chablis instead of marc.
- Tartufo Truffle Gouda. This cheese is made from raw cow’s milk, but what makes it amazing is that just prior to the pressing and shaping of the cheese, shavings of Italian black truffles are generously sprinkled throughout the curd.
- Salvatore BKLYN Smoked Whole Milk Ricotta. You may think you know ricotta cheese, and you may think it’s not so interesting to eat on its own. Well, this Salvatore BKLYN smoked whole milk ricotta is smoked over wood and is incredible smeared over a piece of bread or a cracker, maybe with a few fig preserves.
- Parmesan. People often think about Parmesan for grating and cooking, but it's wonderful eaten on its own, served with a wedge knife to chop off little crumbly chunks.
- Fontina. A simple cow’s milk cheese is always good to include on a cheese platter for those with milder palates, especially many kids, or just for a quieter moment amongst more pungent cheese.
- Blue Cheese. Sharp, usually salty, sometimes a bit sweet, the powerful flavor of a blue cheese really rounds out a good cheese plate. They are usually a little stinky, but most serious cheese lovers really go for that.
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