Cheese Platter
When choosing cheese for a platter, I think it’s important to think about the people who will be enjoying it. And since you’ll never know everybody’s taste, palate, sensitivity and such, choose a cheese from a few different types of dairy choices.
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You’ll notice from my choices, there is Sheep’s cheese, Goats’ cheese, and a couple of Cows’ milk cheeses. Some are hard, some semi-hard and some soft. And pick your favorites too.
Below are the cheeses I chose for my platter as well as some delicious garnishes/toppings.
Manchego, sheep’s milk
Cheddar
St. Andres, runny cows’ milk
Drunken Goat
Humboldt Fog, blue
Parmesan
Pairing: dried fruit, fresh fruit, fruit paste, crackers, baguette, nuts / candied nuts, jams / honey
Charcuterie Platter
When choosing meats for your charcuterie platter, choose different textures, levels of saltiness and spice, different animals if available and fine garnishes and fun things that go well with cured meats. I love the saltiness and sweetness of a good prosciutto or Jamon serrano, the sharpness of a Spanish chorizo, the way a French ham can just be a delicate and soft addition and the nuttiness of a French salami. I also love to throw in a homemade or purchased chopped liver, pate or terrine. Below are the cured meats I chose for my Charcuterie Platter.
Jamon serrano / Prosciutto or both
French ham
spicy Spanish salami (chorizo)
French salami
Pate or terrine
Mortadella
pairings: mustards, olives, pickles (cornichons), butter, fruit paste, dried fruit, nuts, crackers, baguette