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One of my favorite treats at parties is the cheese board. I love the variety and each of the little components. Plus, they immediately elevate a snack table. Here is how I build my cheese plates to perfection.
For this tray, I used the Cello Cheese flight. It’s a curated mix of three high-quality and award-winning cheeses, that work harmoniously together. I love that I didn’t have to guess which cheeses would go together well. My husband agreed that they were each unique and added a lot of flavor to our plate.
The back of the packaging had wonderfully in depth descriptions of each cheese.
The three cheeses look perfect by themselves on a platter. But we’re building a cheese plate.
So, to the three cheeses, I first add “bread” elements. I like to use slices of baguettes, varieties of crackers, etc. Basically any carb that will go well with cheese as a finger food.
Next, I add pickled items. Pickles, olives, cornichon, etc go well here. They add a great crunchy and salty element.
Next, add sauces or jams that go well with your selections. For this particular plate, I used honey and reduced balsamic vinegar. I’ve used marmalade, chutney, and preserves also.
Now I add fresh and dried fruit. I like to pick whatever is in season and hopefully local. These cherries are everywhere right now and they’re perfectly sweet. For the dried fruit, I used dried figs and sultanas.
Lastly, I add cured meat. Make sure that it’s a salted meat that can stand to be room temperature for a while. This one happens to be a coppa. But I’ve used salami, summer sausage, etc before.
This is the finished cheese plate. It’s balanced with sweet, salty, creamy, meaty, fruity notes. You can add nuts to this plate, but I tend to put nuts in a bowl by themselves. That way, if there are people with nut allergies, they can still enjoy the cheese plate too. The Cello cheese flight was the perfect way to start this delicious plate.