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Article

Creating a cheese board

Fine Cooking Issue 89

Q:

How many cheeses should I include on a cheese board? What guidelines should I follow on what types of cheeses to choose?

Sylvie Molnar, Bainbridge Island, WA

A:

First, think about when you’re serving the cheese. For an after-dinner cheese course, you need no more than three cheeses and preferably just one or two. If you’re serving cheese as an hors d’oeuvre, one great cheese can be enough. Go for a perfectly ripe Camembert or a wedge of Gruyère. As for amount, plan on a little less than 1 ounce per person. Third, let your main course determine the specific cheeses. If you’re serving fish, then go for a selection of lighter style cheeses, like goat cheese, Brie, and creamy blue cheeses. If you’re serving meat, plan on just one or two cheeses, such as an American cloth-wrapped Cheddar, an aged Gouda, or a crumbly-style blue cheese like Stilton. Aim for variety in terms of texture or the type of milk the cheese is made from.

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