Plus pairing ideas, tips for building your board and more.
Ultimately, it comes down to selecting the cheeses you like, experimenting and having some fun.
She notes that it’s important to select cheeses your guests will enjoy.
Photo:Eating Well/Abbey Littlejohn
Here are their six top picks.
Aged Gouda
Aged Goudas are a delicious option.
She likes to create small chunks with a knife instead of slicing the Gouda.
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Jones includes extra-aged Goudas on her cheese boards.
They’re crumbly and savory, she adds.
“Blue cheese can be really polarizing, but I still love to include it,” says Vachon.
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And, of course, not all blue cheeses taste the same, and some might surprise you.
Savoring this cheese will have you noticing some cool flavor profiles.
Triple-Cream Cheese
Triple creams are crowd-pleasers for their, well, creaminess.
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Wondering if the rinds are edible?
This is a great cheese to spread on baguettes or crackers, adds Fox-Birnbaum.
Cheese Pairings
Pairing cheese doesn’t have to be difficult, stressful or overwhelming.
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Jam, honey, fruit and crackers or bread are classics that complement a cheese board.
“You don’t need to stress out about pairing.”
Have fun combining flavors, and choose what you like.
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Get adventurous with your cheese board by pairing flavors that may not seem like they’re a fit.
Cookies, potato chips and even cereal are some of Fox-Birnbaum’s unexpected foods she likes to include.
She encourages, “There are literally no wrong answers.”
Eating Well/Abbey Littlejohn
They are stunning, but theyre just not practical.
Crowding your board makes it challenging to pull up the items.
Start Big
Not sure how to begin plating?
Start with the biggest items first and end with the smallest.
Cut them in advance so guests have an easier time helping themselves.
“Try pre-cutting your harder cheese into triangles or other uniform shapes,” says Vachon.
“And leave softer cheeses whole, making sure to leave room around them to easily make cuts.”
Serve at Room Temperature
Cheese tastes best when served at room temperature.
So how long in advance should you take it out of the fridge?
“Cheese is happiest in your fridge on paper,” says Fox-Birnbaum.
What should you do if you don’t have any cheese paper?
