Max McCalman, Maître Fromager of Picholine and author of The Cheese Plate and Mastering Cheese, offers these ideas in composing an arrangement for your guests:
- A group of three to six cheeses is a good number per plate.
- It is especially effective to alternate milks and textures around your plate to add a variety of flavors.
- The plate should be large enough to allow each cheese to fit within the border, and be evenly spaced.
- A solid colored plate is best, and introducing some contrasting colors in the cheese selection adds aesthetic appeal.
- Decorate your display with garnishes, and accompaniments can be added the middle of the plate or passed around separately.
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