Photographer

CHEESE PLATES

Before, or instead of Dessert

Cheese plates can be as simple as a few different kinds of cheese presented on a plate, or as complicated as you can imagine making them. Either way a selection of cheeses is a great way to finish a meal, especially for those that don't enjoy sweets. Of course, cheese plates can also be served with a glass or two of wine, or just by themselves.

 

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Tasting a few different wines with a few different cheeses makes for an instant party that will long be remembered. Notice the numbers on the glasses. Using a dry erase marker note the glasses, on the bottom where they won't get wiped off, so it is easier to remember which wine is which.

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A bit of fresh herbs can make an otherwise dreary selection of cheeses a bit more festive. This particular selection includes a hard cheese, Parmesan, a medium cheese, Ementhaler, and a soft cheese, Danish Blue. The red one at the top left is baked Brie in a crust with cherry jam.

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A bit of bread is traditional with cheese. Here French bread has been cut on a slight bias and then toasted.

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You can also pre prepare the bread with one or more cheeses so your guests can simply pop them in their mouths without any work.

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Nuts are a great accompaniment to your cheese plate. In this case I crushed them up first and sprinkled them about, to add a little visual appeal.

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In an example of a more complicated cheese plate, here I took shredded Gruyere, Ementhaler and Parmesan cheeses and heated them in a pan to make a "cheese lace". This can be served alone, or crumbled as in the previous photo. In this case I took it a few steps further by forming the hot cheese over a rolling pin into a tube. I then carefully cut the bottom off so it would stand and then filled the tube with a mixture of cream cheese, crushed almonds and Amaretto.