Cheese Board Basics

Readers often email for tips on putting together a cheese board. Here are a few suggestions:

Pick a theme.

When in doubt, choose a variety of cheeses from different milks – cow, sheep, goat, and if you can find it: water buffalo. You can also put together a cheese board by country (French, Italian, or Spain) or pick American all-stars. Here are some of my favorite combinations: monastic cheeses and beer, triple cremes and bubbly, a variety of blues and barley wine.

Let your cheese relax.

Set out your cheeses before guests arrive. Cheese is always best served at room temperature. Cover your cheeses with some damp cheese cloth or a damp kitchen towel so that they don’t dry out.

Baguettes, baguettes, baguettes.

If you spend a pretty penny on gorgeous cheese, for heaven’s sake don’t put out sad crackers. A slice of plain baguette is the best raft for a gorgeous mouthful.

Don’t stress about accompaniments.

Put out some honey, dried fruit, olives, a few nuts, and some cured meat. Don’t worry about perfect pairings. Guests will have fun mixing and matching.

When in doubt, go for white wine or beer.

Subtle cheeses are easily overpowered, especially by heavy reds. A good bottle of Sauvignon Blanc is my go-to white for cheeses, along with an assortment of light lagers, fizzy Belgians, and nut brown ales.

Store leftover cheese in waxed paper. 

Tight plastic suffocates cheese, which is a living, breathing entity. Wrap your hunks in waxed paper, then drop them into a roomy Zip-Lock. The vegetable drawer is the best haven for leftover cheeses because it’s the coldest part of your fridge.

To toggle your cheese brain, check out the “Resources” link on the menu bar. It’s got a list of useful cheese books.

Related posts:

6 Responses to “Cheese Board Basics”
  1. andrea says:

    Ciao Madame, sembrerebbe uno stracchino dalla foto,
    complimenti per il blog.

  2. I just discovered your blog, how wonderful! I could live on cheese (and in fact I have), and love, love the idea of a blog all dedicated to it. Go girl!

  3. Stephen says:

    I discovered this website after searching for Roquefort vs Stilton. Thanks for this guide.

Check out what others are saying...
  1. […] Cheese board – Let’s not forget that classic ferment: cheese!  If you dig some fermented curd but get intimidated at the sight of a big ol’ hunk of monger, check out the link for tips from America’s favorite cheese courtesan, Madame Fromage. And vegan friends, don’t forget, you need not skip the cheese board simply because you skip dairy.  Make some vegan cheese! […]

  2. […] Darlington is the face behind the acclaimed cheese blog Madame Fromage where this post was first published. She calls herself a ‘Cheese Courtesan’; a title thatwe think is more than appropriate for this […]

  3. […] reading: Cheese board basics by Madame Fromage, Christmas cheese board tips by Ms Marmite Lover and A stylishly presented […]

Leave A Comment