“Cheese,” wrote Clifton Fadiman, “is milk’s leap toward immortality.” A cheese board celebrates this wondrous transformation — and is always the center of any celebration. Here’s how to make a cheese board that will make your guests cheer.
Be sure to include a variety of tastes, textures, and aromas. Martha Stewart’s excellent advice for choosing cheeses: Just eyeball it. If cheeses look different, they taste different. At Market Table, we pair rich Irish Tipperary Cheddar, creamy Stone Hollow Goat Cheese and sharp, crumbly Blue Cheese. Also, let the cheese sit a bit before serving. It’s best at room temperature.
A cheese plate is made great by a variety of tastes. Give your guests something salty to play off sweeter cheeses. At Market Table, we use cornichons. These pickles are made from gherkin cucumbers picked before they’re ripe, creating their very tart taste. Their crunch contrasts beautifully with soft cheeses. You can also pair cheese with salty counterpoints from the same region. Chef Michael Chiarello recommends matching Serrano Ham with mild-to-sharp Spanish Manchego.
What’s any meal without something a little sweet? We love the subtle addition of dried fruit and delicate Marcona almonds. Ina Garten suggests pairing green grapes, dried figs and apricots with strong cheeses like Roquefort and Sharp Cheddar. Seasonal fresh fruits offer an endless variety of pairings. For instance, stone fruits and apples make the perfect accompaniment to Brie. Mozzarella finds its match in peaches and nectarines. Ricotta and mango get along beautifully, especially with a pinch of salt and chili powder. If you’re feeling adventurous, try grilled pineapple and Blue Cheese.
Crackers and bread slices not only serve as the perfect vehicle for soft and spreadable cheeses. They’ll also provide the perfect compliment to their texture. Plus, different kinds of crackers create different taste combinations. For example, the sweetness of oat crackers pairs beautifully with creamy Goat Cheese. With crispy, thin water crackers, all attention goes to the cheese. Rachael Ray prefers crusty baguette slices and crunchy smoked almonds. Our personal favorite? Crostini, toasted or even grilled.
For Ree Drummond, TV’s Pioneer Woman, honey makes the perfect pairing for tart, acidic cheeses. If you’re lucky enough to know a beekeeper or live by a farmers market, try using a honeycomb. The honey has a bright, pure floral flavor. And, as a bonus, the comb creates an intriguing texture (we promise, it doesn’t taste like wax). If honey isn’t your thing, try chutney, equal parts sweet, tart, and savory. We’re especially fond of Alecia’s Peach Chutney, perfect for Pecorino Romano, and Tomato Chutney, especially flavorful with Fontina and Stilton. For a spicy twist, try sweet pepper jelly over Brie and Camembert.
Of course, in the stress of event-planning, you might not have time to put together the perfect cheese board. Market Table is here for you. Our catering menu features large and small cheese plates, heaped high with fine cheeses and sweet and salty accompaniments sure to please even the pickiest party guest.