Cheese Plates


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.

Galbani® Tastes of Summer Cheese Plate

Perfect for your customers dining al fresco on your patio, this Summer Cheese Plate is the right size for two or three people. It features sweet fruits of the season and classic Galbani cheeses like Fresh Mozzarella, Bel Paese, and a scrumptious whipped Ricotta with fresh herbs and lemon zest.

Let these instructions be your guide, but 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 plate.

This cheese plate was created by Celebrity Chef Donatella Arpaia, who also recommends serving it with a cool cocktail.

Cheese Portion Accompaniment
Galbani® Fresh Mozzarella (Ciliegine) 4 oz. Apricots, Grapes, Cherries
Galbani® Whole Milk Ricotta, whipped 4 oz. Lemon, Fresh Herbs
Galbani® Bel Paese  1–2 oz Dried Fruit Crisps



Cheese is best enjoyed when arranged from the mildest to the most intense.

Decorate your plate with sprigs of rosemary and assorted summer fruits like grapes, cherries, and apricot slices.

For maximum flavor, remove the cheese from refrigeration 30 minutes to 1 hour prior to serving.




8 oz. Galbani Whole Milk Ricotta
1 tbsp. Fresh lemon juice
1 tbsp. Whipping cream
½ tsp. Kosher salt
  Extra virgin olive oil
  Fresh lemon zest, for garnish
  Pomegranate seeds, for garnish
  Fresh herbs, for garnish


  1. Using a stand mixer fitted with a wire whisk, whip the Ricotta Cheese on high speed for 1–2 minutes or until light and airy.
  2. Add 1 tbsp. lemon juice, the heavy cream, and ½ tsp. kosher salt to the whipped Ricotta and whip again for another minute.
  3. Transfer whipped Ricotta to a serving bowl and finish with a generous drizzle of olive oil. Garnish with lemon zest and pomegranate seeds or fresh herbs.


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