| Creating the perfect cheese tray can be a | | | | strawberries, raspberries, black berries and |
| daunting task for a new party hostess but with | | | | blueberries all make nice presentations on cheese |
| these tips, I think you will find it easier than you | | | | trays. |
| think. | | | | Additional Ideas: cherry tomatoes, green olives |
| Plan to serve five to six cheeses, selecting | | | | and black olives. |
| distinctly different styles, flavors and textures. | | | | Presentation: Choose an oval or round serving |
| With an abundance of artisan crafted cheeses | | | | platter. Place a bed of fresh lettuce leaves down |
| produced worldwide, you can focus on cheeses | | | | onto your platter and layer your cheese in |
| from a single country or region; select by mild, | | | | sections on top. In between your cheese sections, |
| medium or strong flavors; or you can select from | | | | add some small fresh fruit, cherry tomatoes or |
| categories such as soft, firm, hard and blue. | | | | olives. You can also garnish the tray even further |
| Soft Cheeses: Brie, Camembert, Feta, Colby | | | | by using some fresh sprigs of mint or your |
| Semi-Soft Cheeses: Mozzarella, Havarti, Monterey | | | | favorite herbs. |
| Jack, Brick, Muenster | | | | In the center of your cheese tray you can add a |
| Medium Cheeses: American | | | | container of dip or salsa. I personally like adding |
| Semi-Hard Cheeses: Cheddar (mild, medium and | | | | Honey Mustard Dippping Sauce into a small dip |
| sharp), Provolone, Gouda, Jarlsberg, Colby Jack | | | | container and placing it in the center of my |
| Hard Cheeses: Parmesan, Asiago, Romano, | | | | cheese tray. |
| Gruyere | | | | You should have a different serving knife for |
| Blue Cheeses: Stilton, Roquefort, Gorgonzola, | | | | each of the different cheeses on your cheese |
| Maytag | | | | tray. You can put the cheese knifes on the tray |
| Cheese is best served at room temperature, | | | | or just lay them beside the tray, either way is |
| which means it's a good idea to remove it from | | | | acceptable. |
| the refrigerator one hour before serving. Be sure | | | | Cheese Quantities: You should plan to serve 2 |
| to keep it covered to prevent it from drying out. | | | | ounces of cheese per party guest. |
| Serve your cheese tray with tasty sides like | | | | The most important part of making a cheese |
| crusty French bread and fresh fruits. | | | | tray is to offer a nice variety of cheeses. |
| Fresh Fruit Ideas: green grapes, red grapes, | | | | |