Cheese Plate 101
All your holiday platter questions, answered
Hello congregants!
I’m cutting to the chase today, because we’re talking about holiday cheese plates and there’s a lot to say. Before we get to that, I want to let you know that my merch shop is back open for the holidays. Use code CHZCHURCH at checkout for 10% off storewide.
OK, onward to those boards. I know building a cheese plate seems intimidating, but it’s very creatively fulfilling once you get the hang of the logistics. And that’s why I’m here! I want to make this a fun and celebratory experience for you, so below we have a step-by-step video on building a plate, a perfect cheese plate formula, FAQs courtesy of my Instagram followers, and a recipe for fig and onion jam. It’s behind a paywall, but I promise you it’s very much worth it. Thank you so, so much for your support!
How to Build a Cheese Plate
Let’s get this party started with a little build video, featuring Cypress Grove’s Little Giant, Trader Joe’s 1,000 Day Gouda, and Gruyere, with apple cranberry jam, sopressata piccante salami, salted pecans, TJ’s fig & olive crisps, candied oranges, and rosemary. Step-by-step instructions are below!
Put on some music, take a deep meditative breath, and set aside enough time so you won’t feel rushed.
Start by laying out any jars and bowls, so you can build around their shapes.
Add the cheeses, evenly spacing the different types and arranging them from mild to strong.
Position accompaniments near their recommended cheese pairings to help guide people on where to begin.
Finish with garnishes and utensils.
What to put on your board?
The Perfect Cheese Plate Formula
This formula is designed to provide you with the right variety of cheeses, accompaniments, and pairings. Fill it in like a Mad Lib.
Something soft, such as triple cream Brie or fresh chèvre
Something hard, like an aged Gouda or clothbound cheddar
Something funky, like Taleggio or Stilton
Something sweet, like honey or fig jam
Something crunchy, like nuts to provide an exciting texture
Something juicy, like grapes or cornichon pickles to cleanse the palate
How many cheeses should you serve?
I aim for 3-5, so you have enough variety to please different palettes but the choices aren’t overwhelming.
How much cheese should you serve?
For an appetizer: 2 to 3 ounces (55 to 85 grams) total cheese per person. For the main course: 4 to 6 ounces (115 to 170 grams) total cheese per person.
How do you make a large plate feel abundant without spending a fortune?
Get yourself one or two splurge cheeses, then find some that are lower priced. Block cheddars, young goudas, and fresh chèvre are all pretty affordable options that are also very versatile. I also recommend going hard on the accompaniments, with lots of fresh grape bunches, crackers, fig jam, salted pecans, and fun unexpected snacks like chocolate covered pretzels. I usually get my pairings and some of the cheeses at Trader Joe’s (my favorite picks from there are featured in the video below).
What are some examples of foolproof fruits?
Apples, figs, and grapes are the most versatile. Obviously, apples do oxidize when cut, so soak slices in a 1:4 solution of lemon juice to water to keep them from browning. I also like to add fresh orange slices. They’re very festive and act as a palate cleanser between bites of richness.
What are some cheeses that are crowd pleasers but still exciting for experienced turophiles?
Cheddars appeal to almost anyone, so try a specialized take on one such as Cabot Clothbound, Prairie Breeze from Milton Creamery, or a flavored option such as the coffee-cloaked Barely Buzzed from Beehive Creamery. Same goes for gouda: most people have tried one, but maybe they haven’t had a goat’s milk variation like Midnight Moon from Cypress Grove or a crunchy aged version like Beemster XO. Fresh goat cheese is also a great choice here. You can always roll it in fresh herbs like chives and parsley, season it with honey and crushed pink peppercorns, or even brûlée it (recipe for that below).
What are some vegetarian and dairy-free accompaniments to feature?
Roasted vegetables like peppers or carrots
Various olives and pickles
Pâté made from lentils or mushrooms
Hummus, black bean or classic garbanzo
Lots of colorful sliced vegetables: rainbow carrots, radishes, cucumbers, bell peppers, etc
Almond Ricotta from Kite Hill
My favorite option: a whole pickle plate! Go crazy here with beets (both yellow and red would be so pretty), green beans, carrots, zucchini, kimchi, caper berries, even pickled eggs! Garnish with lots of fresh dill so it looks pretty.
Cheese Plate Logistics
When do you buy the cheese?
It’s best to buy your cheese as close as possible to the date you’re serving it, but the week of is fine! Just make sure it’s well wrapped and stored.
What temperature should you serve cheese at?
Refrigeration dulls the flavor of cheese and makes the texture brittle instead of yielding. Before serving, let soft cheeses sit out for at least 20 minutes, and firmer wedges for 40 minutes.
How do you scale up for a large guest count without things getting sloppy?
Build separate plates, using serving platters, cutting boards, baking sheets—whatever you can spare. If you’re making a couple boards, I recommend making one savory with sliced meats, roasted nuts, mustards, vegetables, etc, and the other sweeter with fruits, ginger thins, dried figs, praline pecans, etc. Make sure you have a few jars or mustards and honeys; I recommend using wide-mouth 4oz mason jars and a demitasse spoon (full size spoons can topple out and flick honey everywhere).
Here’s the key: keep the cheeses in big hunks, and use a knife to cut a few slices/chip off a few crumbles so people know how to cut the cheese and aren’t afraid of being the first one to do so. Precutting all of the cheese can make things looks messy, but large wedges are elegant.
How do you prevent juicy/briny items from sogging up your platter?
Put them in little bowls, jars, or ramekins. You don’t want anything too tall, which is hard to dig into, but you need to keep the liquids contained. Also, always keep an empty bowl on hand for rinds, olive pits, etc.
What’s the biggest cheese plate “no”?
The lack of utensils! You need one knife per cheese and one utensil per accompaniment that requires one. We don’t want goat cheese on the blue cheese, and we don’t want mustard in the raspberry jam (unless you’re doing it on purpose, for example, in a grilled cheese).
How long can it sit out?
Food safety professionals will say an hour, but if you’re in an air conditioned room, I’d let it hang for a few. The only caveat here is fresh cheese like ricotta or burrata. Those are more susceptible to spoilage, so don’t let them sit out longer than an hour.
Can you giveaway leftovers to guests?
Absolutely! Get yourself some cute kraft takeout boxes and a couple sharpes, then make a moment out of bringing them to the table.
Holiday Ideas
What are some holiday cheeses to feature?
Triple cream brie such as Delice de Bourgogne
Leaf-wrapped cheeses, like Rogue River Blue or O’Banon from Capriole Creamery
Sprucebound cheeses like Harbison, Vacherin, or Rush Creek Reserve
Aged Gouda like L’Amuse Signature, Midnight Moon from Cypress Grove, or TJ’s 1,000 Day Gouda
Truffled sheep’s milk cheeses such as Moliterno al Tartufo
Burrata (she always makes a splash! Especially with some festive pomegranate seeds)
Brûléed goat cheese: SO beautiful and impressive! Bring 4 ounces (115 g) of goat cheese to room temperature, and beat with a whisk until smooth and fluffy. Whisk in 2 teaspoons of maple syrup or honey and transfer to a mini cast-iron skillet or other heatproof dish. Sprinkle with a teaspoon or 2 of sugar, making sure to fully coat the top, and use a brûlée torch to sear until the top bubbles and crisps. Pair with graham crackers or wafer cookies.
What are some holiday pairings to add?
Cranberry relish with fresh goat cheese
Caramelized onions with Alpine-style cheese
Fig jam with prosciutto and Parmigiano Reggiano
Candied pecans with aged Gouda
Spiced cherry preserves with triple cream Brie
Chocolate pretzels or fudge cookies with blue cheese
Ginger snaps with aged gouda or blue cheese and a brandied cherry
What’s the best way to balance holiday flavors with classic cheese plate items on a board?
Have lots of palate cleansers. Pickles are the best for savory bites and fresh fruits work for sweeter pairings. My favorites are orange slices, but I also like persimmon, apple slices, pears, and grapes. Plain crackers, pretzels, and baguette are also nice ways to give the palate a break
What are some holiday ideas for the southern hemisphere?
Indulge in the bounty of fruits, especially tropical ones. Pineapple, melons, and berries are beautiful and refreshing. Pair them with marinated feta, chili-infused cheddar, and rich blue cheeses.
How do you make your plate fancy and festive?
I think it’s all about the garnish. Lots of fresh herbs, orange slices, and dots of pomegranate seeds are beautiful additions.
Fig and Onion Jam
I’ve never met a cheese that didn’t get along with a fig and onion jam. It’s the perfect mix of savory and sweet, both soothing and enhancing the symphony of flavors in a cheese. It’s truly my ride-or-die condiment, and it’s as simple as mixing caramelized onions into your favorite fig jam. Pair it with Gorgonzola and prosciutto on pizza, Gruyère on grilled cheese, or baked Brie in puff pastry.
Makes 8 oz (226 G)
1 teaspoon extra virgin olive oil
1 medium Spanish onion, sliced razor thin
1/2 teaspoon salt
3/4 cup (113 g) fig jam
Heat the olive oil in a large skillet over medium-low heat. Add the onion, sprinkle with the salt, and stir to combine. Cook the onions, stirring occasionally, until deep brown and caramelized, about 40 minutes. Let cool.
Roughly chop the onions. Spoon them into the fig jam and stir until thoroughly incorporated. Store in an airtight container in the fridge for about a week.
Charity of the Month: Native Governance Center
Each month I donate proceeds from my Cheese Angel pin to a different charity. This month's featured charity is Native Governance Center, a Native-led nonprofit helping Tribes strengthen their sovereignty. Shop the pin or donate directly.
As a Chicagoan, I am on the unceded land of the Ojibwe, Odawa, and Potawatomi Nations. Other Nations that call this land home are the Myaamia, Ho-Chunk, Menominee, Sac and Fox, Peoria, Kaskaskia, Wea, Kickapoo, and Mascouten.