Cheese - lots of it - is really step one. That's probably pretty intuitive, so we won't slow you down by detailing that one. However, quantity should be plentiful - at least 3 oz of each per person you'll be serving - but you want to limit types to about five different offerings total.
Serve cheeses at room temperature for the best flavor. (This takes about an hour.) Don't crowd the cheeses; be sure to leave room for slicing. (I personally always vote for at least one truly soft, tangy spreadable cheese. Konig Ludwig, a German cheesemaker, makes a few flavors of a party-friendly, casual spreading cheese. I like the BeerCheese Spread - just a hint of dark beer gives it a unique taste that's great on black pepper crackers.) Presentation is everything - mix up slabs of marble, multiple pieces of wood or wooden cutting boards, then garnish with figs, pears slices, crusty breads, several types of crackers, and nuts.
I nicked some of these tips for our Dallas cheese manager, who posted this great tutorial last month:
For people who are new to the world of Artisanal Cheeses, preparing a cheese board can be a daunting task. Ask yourself the following questions. The answers will make the process simpler and a lot more enjoyable.
How many people will you be serving? Plan to have three to four ounces of cheese per person
Will you want to include Brie? Bleu? Goat? Sheep? This helps to narrow your selection.
Does your event or meal have a specific regional theme (Irish, Italian, or Spanish)? If so, choose items from that region to build your cheese board. Your cheese expert will be more than willing to guide you.
Choose three to four cheeses based on texture.
Soft: These would be cheeses such as Brie, Chevre, Taleggio, and Stinking Bishop
Semi-Soft: Cantal, Brinata, Trugole, Chimay
Hard: Piave, Lincolnshire Poacher, Aged Appenzeller, Midnight Moon
Know your guests…you should consider including a more pedestrian or ordinary cheese for those of your guests who are not very adventurous.
How will I make my presentation colorful? There are two ways: You can choose cheeses in which the rind or the paté of the cheese is colorful; or you could rely on accompaniments to provide the color. Grapes, apples, jams, or colorful leaves such as chard can really liven up the display.
What goes on the board with the cheese? You can use sweet pairings or savory or a combination of both. Grapes, apples, pears, figs and preserves can provide sweetness, while shaved ham, smoked meat and fish, and olives can provide a savory pairing.
Most importantly, your cheese experts are passionate and well informed and are here to assist, guide, and inform you, as well as provide you with a worry-free shopping experience by allowing you to taste the products before making a decision.
Explore your taste! As your pallet becomes more sophisticated and you become more adventurous your cheese boards will reflect this growth. Keep notes on what works and what doesn’t. Have fun!
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