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VIDEO: How To Style A Cheese Platter (In Under 1 Minute!)

Albertina Roca
  |   July 17, 2014   |  

You've got your favorite cheeses delivered, the freshest baguette picked out...now, how do you put it all together? There's an art to assembling a cheese board that goes beyond unpacking the cheeses and plunking them down on a platter or board with a few crackers. It's all about proportions, balance, textures, colors and flavors - art!

Video source: Tesco

We found this fabulous video by Sal Henley for British supermarket giant, Tesco. We loved - and you will too - the cheese platter ideas she gives us to help make our cheese board look not only delicious, but beautiful. She demonstrates how to slice the cheeses, to how to arrange fruit, plus other practical tips for beautifying your cheeses and impressing your guests at your next dinner party.

Short on time? Then this 60-second how-to video by HGTV was made for you. Learn how to easily (and quickly!) arrange a cheese platter in 1 minute!

Video source: HGTV

Cheese Platter Ideas: Tips & Tricks

  • Take the cheeses out of the fridge at least 20 minutes before guests arrive - this brings the fromage to room temperature, allowing the flavors and aromas to develop.
  • Take the cheeses out of the fridge at least 20 minutes before guests arrive - this brings the fromage to room temperature, allowing the flavors and aromas to develop.
  • Have at least three cheeses, but no more than five. You want to offer your guests variety, but not overwhelm their palates.
  • Mix textures, flavors and colors. A successful cheese board has at least three distinct cheeses. If you're offering a palate-pleaser like cheddar, then contrast with a soft, gooey Brie and maybe a crumbly blue cheese. Or, divide it up by country, and offer samplings from France, Italy, Spain, the US and perhaps England. However you do it, you want variety on your board.
  • Pair wisely. When it comes to the accouterments of the cheese board, think in easy categories: breads, nuts and fruits. A handful of almonds, a bunch of grapes, and a fresh baguette are cheese's best friends, and you can never go wrong with that. But if you want to get more creative, add jams, chutneys and honey (even honeycomb) - the latter goes especially well with blue cheese and goat cheese. More exotic breads are also fantastic on a cheeseboard, but only if they're not herbed or flavored (this will cover up the flavor of the cheese itself).

Summer Cheese Platter Ideas:

Do you have a fabulous cheese platter tip to share? Leave it in the comments!

Cooking and Recipes: Appetizers

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Author

Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Highlights

Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.

Experience

With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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