How to make a successful cheese board?

How to make a successful cheese board?

Audrey Rouby

An evening with friends or family, a Christmas Eve or a chic reception are the best occasions to prepare a cheese platter! So how do you make it look good, there are enough cheeses for everyone, and the flavors and textures match perfectly? Here are some tips for making the perfect cheese platter for any occasion.


How many guests will there be? What is the type of event? Do your guests have allergies? Will there be pregnant women? These are the questions to ask yourself before choosing your cheeses.

Also, don't forget to ask yourself questions about everyone's preferences. A firm cheese with maximum flavor or a rather creamy soft cheese. If you are the daring type, dare to color the old continents! In all cases, it is strongly recommended to choose seasonal cheeses and limit the number.

To satisfy your guests, a serving of cheese should weigh between 25g and 30g. For a meal-tasting, 250g of cheese per person will be sufficient. For an end-of-meal platter, count 50g to 75g of cheese per person. For this type of platter, it is not necessary to present more than three cheeses, one may be sufficient.

During a wine and cheese tasting, you will need to diversify the kinds of cheese and add up to 225g per person. While 75g of cheese per person will be more than enough for a dinner cocktail.


If you decide to circulate your cheese board, choose a board with a thin rim, light weight and small in size, so you don't risk dropping your produce. If your tray remains on a table, then you can choose a more massive presentation tray.


Synonymous with refinement, porcelain has a thermal quality that will facilitate the conservation of your cheeses. All you need to do is refrigerate your tray 24 hours before putting it in place, allowing your cheeses to stay cool better.


The wood goes very well with the cheese. The different colors of your cheeses will be highlighted. But be careful, if you prepare the placement too early, the wood may absorb the moisture from the cheeses, which will risk drying them out.


The glass is more original, its colors or its transparency and return a perception of abundance. However, it will be necessary to pre-cut the cheese portions, to avoid breaking the board when cutting a harder cheese.


Whether marble, granite or slate, stone is the perfect blend of finesse and rusticity. In addition, it has the same thermal advantage as porcelain.


Wicker can attract your guests with its rustic and authentic appearance but be careful, it is absolutely not appropriate if you are presenting soft cheeses. 

Cheese knife

Today, we prefer the cut that highlights the cheese that will be consumed. The crust? She plays a secondary role ... Note that the choice of blades influences the choice of support. If you choose to give access to knives for cutting cheese by each of the guests, your support must be made of wood so as not to damage your blades. In this case, have one knife per cheese. If you are setting a pre-cut cheese set-up, the tools can vary from fork to knives having a tip for pricking the portion of cheese.

Cheese presentation

Identification of each cheese is required, however only the name is required. If you are tasting more than one variety, try doing some research on each cheese. This way you will be able to present the peculiarities of your selection.

Accompanying products

The accompaniments are very useful for a successful cheese platter, they are even essential, because they create nice agreements.

  • Dried fruits: raisins, apricots, figs, cranberries, apples ...
  • Nuts: almonds, filberts, toasted walnuts
  • Candied fruits: plums, apricots ...
  • Fruit pastes: apples, blackcurrants, quinces… Stronger than jellies or jams, they allow a predisposition on firm pasta.
  • Jams, chutneys, jellies and confits: for the concentration of flavors and their texture.
  • Breads and crackers: these will be perfect supports for fresh, soft and semi-firm cheese, but favor texture matches. So, for soft doughs, offer crackers and slices of toast for a crispy pairing. Many cheeses, such as firm and crumbly pasta, become perfect carriers of confits, jellies and honey.
© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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