|Vintage Wine Bar|
Fortunately, there are four simple "rules" to remember.
- Vary the cheeses - flavors and textures - strong to mild, soft to hard. Use no more than 4 varieties.
- Let the cheese rest. Take your cheeses out of the refrigerator at least 30 minutes before serving.
- Slice the cheeses before placing on the board or platter. No cubes.
- Offer one bread or cracker, one jam or compote, one fruit, and one or two savory items, such as olives and prosciutto.
For our board, I served 3 cheeses - smoked Gouda, Havarti and brie. The pairings included grapes, fig spread, honey, olives, prosciutto, nuts and a variety of crackers. I also served basil pesto. While it appears that I broke a couple of rules, I look at it as bending them a little. :-) Just enough to be pleasing to the eye and to the palate!