Charcuterie board

Building the Perfect Cheese Plate

We unintentionally put this cheese board together one Saturday afternoon. The day started with us exploring Oklahoma City’s Farmer’s markets. Before we knew it, we had a good amount of fancy cheese on our hands, so we thought we’d throw our first Charcuterie board together for lunch. This idea looked and sounded much simpler in our heads.

Along the way, we discovered there are so many ways to make a cheese board and my oh my are they fancy.

Apparently, there are cheese rules. (Which we didn’t follow but here they are for your viewing)

1. Follow the “Rule of Odd Numbers.” Plan on three kinds of cheese for a small tray, five for a medium plate and seven for a large platter. Just like in landscaping, odd numbers of cheeses make for the best visual presentation.

2. Include a variety of flavors and textures. Include a hard, aged cheese (like an aged Gouda or an aged cheddar); an alpine cheese (like Alpha Tolman) a gooey, indulgent cheese (like Rosie’s Robiola or Jasper Hills Moses Sleeper), a soft, creamy cheese (like Delice de Borgogne or Mt. Tam) and a blue (like West West Blue or Great Hills Blue).

3. Mix your kinds of milk. Another way to create a mixed cheese plate is by using cheese made from different types of milk: Sheep, goat and cow milk cheeses will offer a range of flavors.

4. Themes??? Yeah, we missed this memo.

Should I add meat? Our response is always going to be YES.

We suggest adding cured meats. Here too you want some variety. Our go-to choices are prosciutto and salami.

Drinks and more drinks

Here we are in unfamiliar territory. Neither of us is huge on wine, so we had to wine it. We had a red wine at home we used, but we read you can even pair your platter with cocktail drinks or beer.

If you have tips or tricks for us to use on our next Charcuterie board, please share them!

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