How to make a cheese plate

Name: How to make a cheese plate
Yield: 45 g to 250 g per person, depending on when it's served
Ingredients: 2 to 5 varieties of Canadian cheese; featuring the Blue Cow Logo; Dried fruits (such as apricots; candied fruits; chutneys; or jams); Fresh fruits (grapes; apple slices) and other accompaniments (natural nuts and olives); A variety of breads; such as baguettes; nut breads and pumpernickel; A selection of crackers; unsalted preferably; or croutons

Cheese plates are a delicious and easy way to feed guests during a get-together. Choosing Canadian cheeses for your cheese board make it even tastier! Follow these steps below to create your own.

Prep: 15 min - 30 min

Yields 45 g to 250 g per person, depending on when it's served

Ingredients

2 to 5 varieties of Canadian cheese, featuring the Blue Cow Logo
Dried fruits (such as apricots, candied fruits, chutneys, or jams)
Fresh fruits (grapes, apple slices) and other accompaniments (natural nuts and olives)
A variety of breads, such as baguettes, nut breads and pumpernickel
A selection of crackers, unsalted preferably, or croutons

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Preparation

Making a cheese tray requires a little bit of work and a lot of imagination. It’s lots of fun to prepare, but remember - the cheese is always the star.

Anticipate using 2 to 5 varieties of Canadian cheese from among hard cheeses, soft cheeses, washed rind, semi firm curd cheeses or veined cheeses (blue cheeses). Start with milder cheeses and make your way to stronger cheeses, such as blue cheeses. Remember to look for the Blue Cow logo to make sure they are made from 100% Canadian milk.

Serve with nuts and a variety of breads, such as baguettes, nut breads, pumpernickel, etc.

Add dried fruits such as apricots, candied fruits, chutneys, or jams. For example, a fig jam makes a delicious accompaniment to blue cheese.

Add some fresh fruit such as apples, grapes or figs, and other accompaniments (like olives) to bring in other flavour profiles to your cheese platter.

When using crackers, use the unsalted variety to emphasize the taste of the cheese.

If the cheese is served after dinner, allow for 45 to 60 g per person. When being served as an appetizer, plan 90 to 100 g per person. For a more substantial tasting of only cheese, crackers and fruit, anticipate 250 g per person.

There are many different ways to present cheese: on a cheeseboard, an elegant white porcelain dish, a wood cutting board, etc. The possibilities are endless. Just make sure to take the cheese out of the refrigerator at least 45 minutes before serving to allow it to come to room temperature.