If you know me then you know I love to entertain. Hosting parties is like my thing. I also love to pick on appetizers and sip my vino instead of sit down dinners (I mean of course there is a time and place for that). On today’s Perfectly Plated I’m talking about the anatomy of the PERFECT cheese plate. Recently, I had someone tell me I should do a post on doing a cheese platter like you would order in a restaurant. Well here you go! MK and I always stay in for Valentines Day, and usually do wine and cheese. There also might be steaks involved. But always wine and cheese.
When I started hosting many years ago, I did soooo much research on how to make the perfect cheeseboard. One full proof thing I learned was “something old, something new, something goat, and something blue”. That will always stay in my head when creating this appetizer. A board like this might be intimidating but I can assure you it isn’t hard.
How to Charcuterie:
Here is a list of what I used:
Prosciutto wrapped around mozzarella
Cheeses: Asiago (old)
Fresh Mozzarella (new)
I added: Grapes
Gorgonzola stuffed olives
An assortment of bread and crackers. Make sure to mix up the texture and flavors.
I recently came to own cheese knives. Why they weren't already a part of my life before is beyond me. But, I thought it would go perfectly with this cheeseboard talk to break down what you use them for.