Cheese board do's and don'ts
- DO keep the cheeses separate. Different cheeses have their own unique flavour so no cheeses should be touching.
- DON'T overcrowd your cheese board. It's important to remember all the key players of a cheese platter (ie. cheese, crackers, bread, biscuits, fruit, quince paste), but also to ensure there's enough space for everything. You need to give guests room to cut their cheese so remember to factor that in. And, if you have a big crowd coming over, it's a good idea to use multiple boards to avoid overcrowding.
- DO serve a variety. Add something sweet, savoury and something crunchy to the mix ensuring you have a range of accompaniments suited to all the types of cheeses that you're serving. Consider using cheese labels to help guests distinguish between each type. Alternatively, you could use butcher's paper as a makeshift tablecloth and write the names of each cheese around the side of the board.
- DON'T leave a knife standing in the cheese; it's considered poor form. Instead place knives by the side of each cheese so that guests can find them easily.
- DO use one knife per cheese. It's proper cheese board etiquette. After all, no-one likes a double-dipper.
- DON'T serve cheese straight from the fridge. When it comes to creating a cheese board, always remember Tasmanian Heritage's 'three Rs' rule: If it's Ripe and at Room temperature, it's Ready to eat! Translation: Cheese is best eaten closest to its best before date; this allows for the flavour to be fully developed. It's also best eaten at room temperature — not straight from the fridge — so always take cheese out of the fridge at least one hour before serving.