How Do I Serve Cheese?

Serve all cheeses at room temperature! Remove cheeses from the refrigerator at least 1 hr before serving. Hard cheeses take longer to reach room temperature. Cheese displays well on wood or marble or stone boards, surrounded by fruits, nuts, crusty bread and wine. Try to avoid cubing or slicing in advance, and put out one cheese knife per cheese.

After dinner cheeses would typically start with a fresh cheese (chevre) or bloomy rind (camembert); then a semi soft or medium cheese (morbier or cheddar); then a harder cheese (an aged gouda ); finally a blue (Roquefort): As a hors d'oeuvres, avoid sweet triple creams (which are more for dessert). Stick to bloomy rinds, medium washed rinds or semi softs.

A cheese plate is arranged in clockwise fashion with the first cheese at 12 o'clock on the plate. It's a good idea to vary the milk types as well (cow, sheep and goat) don't be afraid to experiment!