Cheese Plates with Relish Decor

Cheese Plates with Relish Decor

Pick Your Platter:

The Franklin Walnut Cutting Board
Constructed from solid black walnut wood, use one side to prep and the other side to serve your cheeses.
The Aldo Marble Serving Board
The wooden handle and beveled edge give an elegant touch. Conveniently, the marble surface will keep your cheeses at an ideal temperature to enjoy.
The Artist Palette Serving Tray
Made of sturdy ceramic and dishwasher safe. Make your cheese plate a real work of art.

Pick Your Cheese: The fun part!

Types: Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. We always suggest including a variety so if you’re new to cheese plates try selecting at least one from each group. Below are some common examples. We highly recommend asking for recommendations from your cheesemonger. Feel free to mix between cow’s milk, goat’s milk and sheep’s milk for added variety.
Aged: Aged Cheddar, Gouda
Soft: Camembert, Chèvre
Firm: Manchego, Mimolette
Blue: Gorgonzola, Stilton
Amounts: If you are serving the cheese as an appetizer, count on having 3 to 4 ounces per person. If you are serving the cheese as an after-dinner course, count on 1 to 1.5 ounces per person. If you are only serving cheese (our kind of meal), count on 7-8 ounces per person.
Bonus Tips: Don’t forget to let your cheese come to room temperature before serving, use a separate knife for each cheese (especially the super soft varieties), and label cheeses so you don’t have to keep reciting varieties (handy for bigger gatherings).
Fill Out Your Board: Place the cheeses on the corners and in the middle, then arrange the rest of the accompaniments spaced out evenly around the cheeses.

Cheese Plates with Relish Decor

Pick Your Add-Ons:

  • Castelvetrano Olives – olives even people who don’t love olives will like
  • Fresh Fruits – apples, pears, figs, grapes
  • Dried Fruits – apricots, cherries
  • Savory – slow roasted tomatoes, peppadew peppers
  • Nuts – salted Marcona almonds, candied walnuts
  • Meats – prosciutto, serrano ham, salami
  • Spreads – quince paste, Ficoco spread (chocolate and fig), grainy mustard
  • Crackers/Bread – fresh baguettes, whole wheat crackers, water crackers, crisps, flatbreads

Pairing Ideas:

Try a regional pairing and match those cheeses to regional accouterments. Some of our favorites are below– don’t forget to pick out a great wine to accompany these combinations.
Spanish: Manchego with slow roasted tomatoes, serrano ham, raw honey. Cabrales (a blue cheese) with Marcona almonds, fresh figs, salami.
French: Camembert (try cutting off the top of the rind, warming it in your oven with a good drizzle of olive oil, minced garlic and chopped rosemary). Mimolette with dried cherries. Port Salut with fresh fruit.
Italian: Taleggio on warmed bread. Piave with speck (lightly smoked meat). Parmigiano Reggiano with Prosciutto.
American: Vermont Cheddar with granny smith apples. Humboldt Fog with pears and candied walnuts.

Cheese Plates with Relish Decor

Pick Your Knives:

Laguiole Stainless Steel Set   |   Laguiole Stainless Steel Bread Knife

Our Other Favorite Items:

Label Your Cheeses with: https://www.relishdecor.com/shop/chalkboard-placecard/
Handy for Condiments, Olive Pits: https://www.relishdecor.com/shop/aria-pinch-bowl/
Wrap Up Any Leftovers: https://www.relishdecor.com/shop/bees-wrap-cheese-set/
Keep Your Wooden Board in Perfect Condition: https://www.relishdecor.com/shop/cutting-board-wax/

Cookbook Review: Food 52 A New Way to Dinner

Relish Decor Food 52 A New Way to Dinner Cookbook Review

Fast Review: Your new favorite book for seasonal meal plans– and we mean plans. This book takes you through every step of a meal plan: grocery shopping, repurposing add-ins, lunch options, and the best way to reheat your leftovers. The best part is that it’s all food you want to eat!

Food 52 was started by Amanda Hesser and Merrill Stubbs. Their goal was to bring people together from every corner of the world to share recipes, ideas, tips, tricks and support. These partners crafted this book to help others with a common problem. A common problem for many people is “what to make for dinner?” This can get especially hard during a tense work week, a busy evening with schlepping your children to practice, or just because there’s a mountain of laundry to do. Amanda and Merrill’s solution? After years of figuring it out— cook most of your food on the weekend! The biggest obstacle to eating well isn’t the cooking, it’s the organizing. In Food 52’s “A New Way to Dinner”, they’ve taken care of the organizing for you.

Who’s Kitchen Would You Find It In: 

Fans of Food 52’s website, meal plan fanatics, folks looking for seasonal cooking ideas with a focus on minimally processed foods
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