The Key to Perfect Cheese Plates

Welcome back, Foodies!

I think the best part about Spring Break is that you can think about cheese plates without feeling guilty. Why cheese plates? I have no clue. But I think that’s just my point — you can think about whatever delectable randomness your heart desires without feeling bad about the math homework in your backpack that isn’t doing itself. I don’t know…maybe that’s just me.

Anyway, let’s get back to the cheese plates. Cheese plates don’t involve any “cooking,” yet they add a certain elegance and sophistication to any event, whether that’s a dinner party, bookclub, or wedding. While cheese plates are a pretty simple concept, I think there are a few components that can elevate your
hors d’oeuvre to be as stunning as it is scrumptious. I have compiled these components into the acronym “FACE” because, in my humble opinion, acronyms are awesome.

Fruit

When it comes to cheese plates, fruit is a MUST. The sweetness and tang really help to balance out the salty, rich, creaminess of the cheese. Figs, grapes, and blueberries are commonly used, but dried fruit like cranberries, currants, raisins, dates, or bing cherries are also delicious.

Aesthetics

Your mom was right: first impressions DO matter. This applies to your cheese plate as much as it does to your appearance. I think we can all agree that an organized, beautifully-presented cheese plate is A LOT more appealing than a messy compilation of strange cheese lumps and cracker crumbs. Okay, maybe that’s a little extreme, but do you see my point?

That being said, your cheese plate does not have to be a work of art to look appetizing. If you are feeling creative and want to arrange everything into the shape of a flower, kudos to you! However, if you are feeling uninspired, there is absolutely no shame in a simple but organized plate of deliciousness.

Cheese and Crackers

Let’s start with the cheese, for without cheese there can be no cheese plate! It’s usually best to a have a variety (mild, sharp, sliced, creamy, etc.), but don’t feel like you have to represent the entire cheese section of the grocery store! Just choose a few of your favorites, and your cheese plate will be sure to impress.

Next, let’s choose some crackers. As with the cheeses, it is good to have a bit of a variety. Buttery Ritz-like crackers are a good option, and so are the Melba toast kind (you can often find different flavors of these, such as fig and olive and rosemary raisin). If you have a lot of moisture on your plate (from fruit, cheese, honey, etc.), you might want to consider displaying your crackers off to the side or on another plate to prevent them from becoming soggy.

Extra “Flair”

You can skip this last step if you want, but adding your own unique touch to a cheese plate can really bring it to the next level! This can be as simple as a drizzling some local honey over the top of the cheeses or can be as exotic as adding honeycomb, fig jam, or pepper jelly. The possibilities are endless! Comment down below with any extra “flairs” you like to add to your cheese plates because since I am merely a middle schooler, I may not have seen as many “flair-worthy” cheese plates as you, and would welcome any of your mind-blowing suggestions.

And now, fellow foodies, like all good meals, this post must come to and end. I hope that my FACE acronym will come in handy the next time you make a cheese plate. Until next time, I bid you a fond adieu. Until we meet up again in my next post, live scrumptiously and in the spirit of Julia Child, . . “Bon Appetit!”

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