Cheese, cheese, glorious cheese!
This versatile ingredient represents a wide variety of milk-based products.
The most common cheeses come from the milk of cows, goats, sheep or even buffalo. Cheeses can be used as an easy appetizer, a wonderful finish to a meal, and, in certain cuisines, a complement to the main dish itself.
A group of three to six cheeses is a good number of cheeses for a plate.
Arrange them in progressive order from mildest to strongest.
The cheeses should be evenly placed around the plate.
The plate should be large enough to allow for space between each cheese.
The cheeses should fit within the border of the plate. It is especially effective to alternate textures where possible keeping progression in mind.
Toasts, and bread slices are a good accompaniment, and garnishes can include fig paste, pears, apples, grapes, olives, nuts and more.
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