Follow these tips for a standout cheese platter :
- Serve cheese at room temperature. Refrigeration inhibits its flavor, so take your cheese out half an hour before guests arrive to allow it to “bloom.”
- Provide a separate serving utensil for each variety of cheese on your tray.
- Serve a selection of three to five contrasting cheeses. Think different tastes, colors, and textures, like mild with robust (e.g. Brie with blue cheese), fresh with aged (like Boursin with aged Gruyere), or soft with hard cheeses (like chevre with Parmesan).
- Try something different: create a themed tray by offering cheeses from one region or source; or showcase an array of cheeses made from different milks (cow, goat, sheep).
Accompaniments to your cheese platter
Whether you serve a single type of cheese or a selection of favorites, some foods naturally complement the flavor of cheese. These include:
- Fresh and dried fruits
- Crostini, flatbread, and other crackers
- Hearty and crusty breads
To create an antipasto platter, include a mix of marinated vegetables and cured meats. Visit Wild Oats’ Meat Department for our selection of fine salame, chorizo, sausage, peppadews, olives, marinated artichoke and other ingredients for your antipasto.
Wine and Beer Cheese Pairings
In general, a wine that comes from the same geographic area as the cheese will be a good match. Here are some other suggestions for pairings:
- Goat cheeses and dry red wines
- Cheddars with sweet wines and pale and brown ales
- Fresh, medium, and hard cheeses with crisp, fruity red or white wines
- Cheeses with bloomy rinds (like Brie) and fruity red wines or light, dry champagnes
- Swiss cheeses with dark lagers, bocks, and Oktoberfest beers
- Feta and wheat beers
- Sweet cheeses with fruity beers
Wild Oats’ cave-to-coop cheese special for December is Reading raclette from Spring Brook Farm in Reading, Vermont. Excellent for melting, this mild, fruity cow’s milk cheese also goes well with fruit and as a component of any holiday cheese platter. On sale in December for $9.99/lb (regular $16.99/lb).
Other cheeses on sale at Wild Oats in December: Consider Bardwell Pawlet, an Italian-style toma made from raw Jersey cow milk and 2010 World Cheese Championship Winner, for $17.99/lb and Finlandia Emmenthaler Swiss, for $9.29/lb. We offer a large variety of artisan cheeses, both local and international, that we think you will like for holiday cheese platters. Stop in and see what’s in our cheese case today.