From casual to fine dining, cheese plates are appearing on more and more menus. A cheese course can be offered at the bar, before the meal, or even as an elegant alternative to dessert. Explore these helpful tips, inspiring recipes, and instructional videos to make cheese plates a highlight of your menu.
The Summer Cheese Plate
When the weather gets warmer, nothing outshines a cheese plate featuring world-class cheeses and garden-fresh accompaniments. Platters featuring goat and sheep’s milk cheeses are especially superb in the summer, highlighting the grassy and herbal notes of the cheese.
Use these instructions as a guide to creating the perfect Summer Cheese Plate in your own restaurant. Remember, the portion sizes and accompaniments listed here are just suggestions. Use your own creativity and expertise to add a personal touch for an unforgettable platter.
|Président® Goat Cheese||1–2 oz||Fresh Chopped Chives and Chili Powder|
|Président® Triple Crème Brie||1–2 oz||Orange Marmalade|
|Don Bernardo® Manchego||1–2 oz||Sliced Prosciutto and Cornichon|
|Black Diamond® Aged Cheddar||1–2 oz||Blackberries and Mint|
|Président® Société Roquefort||1–2 oz||Peach and Blueberry Compote|
Arranging Your Plate
Cheese is best enjoyed when arranged from the most mild to the most intense. Here is our recommended order for this plate:
- Goat Cheese
- Triple Crème Brie
- Aged Cheddar
For maximum flavor, remove the cheese from refrigeration 30 minutes to 1 hour prior to serving.
- Wine & Spirits
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments