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How to make a great look cheese platter

Updated on September 11, 2013

cheese platters

To fully appreciate a cheese’s flavour, aroma and texture, never serve it cold. Take it out of the refrigerator an hour or two before serving – less, in very hot weather – to allow it to come to room temperature (17ºC is ideal).

A classic platter usually includes:

  • Soft cheese, such as a ripe brie or camembert;
  • A sharp, semi-soft blue;
  • A firm yet buttery cheddar;
  • Or try a single variety, such as parmesan or goat’s cheese.

Serve your selection on a flat, wicker tray or a marble or wooden board. Don’t crowd the cheeses, so their flavours remain distinct, and supply a knife for each.

Classic accompaniments are best:crisp, unpeeled apple or pear slices (never acidic fruit, such as strawberries) and nuts, such as whole walnuts or hazelnuts. Dried fruits such as muscatels, dates and figs go well with most cheeses.

Always include a variety of crisp, mildly-flavoured crackers such as water crackers, wholemeal crispbread or lavash, and a range of interesting breads: say, a crusty sourdough and a fruit-and-nut bread.

Fruit pastes including quince, fig or cabernet perfectly partner stronger, firmer cheeses such as vintage cheddar. Try a bowl of honey or maple syrup to accompany a robust blue; or a few leaves of rocket and some semi-dried tomato with a fresh goat’s cheese.

cranberry cheese dip & crackers

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1 12-ounce bag or 3 cups fresh Cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chili peppers , cored, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezedlemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish

Rinse, drain, and pick over cranberries, . Place them in a food processor; pulse until finely chopped but not mushy.

The cranberries go into a bowl; mix them together with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover and refrigerate at least 4 hours so flavours develop.

On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

Serve with a complementary dessert Wine

Making a cheese platter


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    • profile image

      Hampers 7 years ago

      Great posting Barry, am enjoying exploring your many and varied interests!

    • Betty Reid profile image

      Betty Reid 7 years ago from Texas

      Sounds like great advice. I love wine and cheese, but I never got this fancy. Thanks for the advice!

    • ethel smith profile image

      Eileen Kersey 7 years ago from Kingston-Upon-Hull

      I love chesse but hubby hates it so no chesse platter here unless we have company

    • Princessa profile image

      Wendy Iturrizaga 7 years ago from France

      We have a cheese platter after every meal! I make sure to always include at least a soft cheese, a blue one and a hard one.

    • barryrutherford profile image

      Barry Rutherford 7 years ago from Queensland Australia

      Thank you very much charanjeet kaur I am pleased the effect it had on you !

    • charanjeet kaur profile image

      charanjeet kaur 7 years ago from Delhi

      What a mouth watering hub, lol. thanks for such a well informed hub. Will use it for our next get togther.

    • barryrutherford profile image

      Barry Rutherford 7 years ago from Queensland Australia

      Thanks Petra Vlah and ExpandYourMind for your much appreciated comments !

    • ExpandYourMind profile image

      ExpandYourMind 7 years ago from Midwest USA

      Delicious hub -- thanks for sharing this info. I will use it at my next gathering.

    • Petra Vlah profile image

      Petra Vlah 7 years ago from Los Angeles

      What a treat! Thank you for the beautiful presentation as well; I almost feel hungry now (to late to eat though). Will keep in mind your suggestions and use them next time


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