Cheese platter

Cheese platters—whether simple or festive, rustic or elegant—are popular for many occasions. They take centre stage at cold buffets and are ideal as an accompaniment to wine or beer. And who can resist a beautifully arranged selection of cheeses to round off a festive meal? In any case, the cheese platter should suit the occasion and reflect the theme or the intended atmosphere of the celebration.
A few basic rules apply to every cheese platter: for cheese served as a main course—for example, with wine or beer—allow 7 to 10.5 oz of cheese per person. For a cold buffet, allow 2.8–3.5 oz of cheese per person, and as part of a set menu, 1.8–2.8 oz for each guest.
You should also vary the degree of maturity, combining younger cheeses with more mature ones. Serve the cheese at room temperature.
Important: Ensure a varied and diverse selection. The cheeses should differ in flavour, shape, texture and colour, and be cut into pieces of varying sizes. Any garnishes must be edible and complement the selected cheeses. And: less is often more.