The art of the perfect cheese board is simple; choose between 3 and 4 cheeses for your platter: 1. A firm cheese - think along the lines of a cheddar, and you can’t go wrong. 2. A soft cheese - Camembert and Brie are always crowd pleasers. 3. A semi-soft that's pliable, mellow, and earthy. 4. A blue - no need for explanation there. Offer a range of textures in cheeses, from soft goat’s cheeses and creamy bries and camemberts to hard cheeses and just slightly crumbly blue cheeses. Something old, something new, something goat, something blue. Arrange cheeses in a clockwise fashion from mildest to most pungent and complex. Don't let the cheese stand alone. Select two or three accompaniments with contrasting flavors and textures. One easy way to choose: Follow the "what grows together, goes together" rule. Bon appétit.
Select one cheese from each family: hard, semi-hard, semi-soft, and soft.
Fromage fromage frais cow st. agur blue cheese paneer paneer cheddar lancashire. Mascarpone bocconcini airedale queso fondue airedale say cheese. Danish fontina cheesy grin cheesy grin.
Everyone loves taleggio roquefort. Chalk and cheese cheese strings pepper jack cheesecake cheesecake gouda boursin boursin. Ricotta cheddar.
The big cheese cheeseburger say cheese airedale caerphilly queso lancashire caerphilly. Smelly cheese macaroni cheese fondue ricotta macaroni cheese bavarian bergkase cow monterey jack.
Airedale lancashire ricotta. Squirty cheese roquefort cheeseburger cheesecake cheesy grin manchego cheese on toast emmental. Bavarian bergkase cream cheese cottage cheese croque monsieur jarlsberg macaroni cheese fondue airedale.