Tips and tricks for a successful cheese board
Bring your cheeses to room temperature by taking them out of the fridge one hour before serving.
Places cheeses that are harder to cut at the edges of the tray and crumblier cheeses in the centre.
Avoid putting the cheeses too close to one another so their flavours don’t become muddled together.
Provide each cheese with an appropriate knife.
Decorate the presentation with a variety of other treats. As if you were creating a pretty picture, add colourful ingredients that complement your cheese presentation. You can consider raisins, of course, but also fresh figs, roasted nuts, quince jelly, onion jam, honey, or dried fruit.
Savour your cheese by starting with those that have the most delicate flavours and ending with the most intense, in order to appreciate the nuances of each.
Plan on serving a half-baguette of bread per person. Opt for no-yeast bread with an understated flavour in order to let the cheeses take centre stage. You could also provide a few biscotti and crackers.
Slice the cheeses according to professional standards. In other words, round cheeses should be cut into triangles, cylinders into rounds, rectangles into rectangular slices and triangles into strips starting at the point. Firm cheeses can also be sliced in advance.