4 Decadent Cheese Plates

When building a cheese plate, creating a balanced, complementary spread is all about variety. Aim for a range of textures (runny, soft, semi-firm, hard), flavors (mild, stinky, creamy, and salty), milk types (sheep's milk, cow's milk, goat milk, or a blend), and colors, and look for condiments that enhance the flavors of the cheese—not overpower them. After spending an afternoon with our friends at Murray's Cheese tasting cheeses and accompaniments, we've curated four unique arrays with entertaining in mind, each plate with at least three cheeses and a unique condiment. Follow our lead, or mix and match to create your own ideal plate.

Credit: Nicole Franzen

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The Classic

This selection of cheeses has it all: You've got the whole spectrum of textures, milk types, and flavors represented. Blu di Bufala (top left) is a decadent stinky cheese from an ancient recipe. A really top notch, salty hard cheese like Solo di Bruna Parmigiano Reggiano, aged for over 24 months to achieve the perfect nutty, caramelized crunch, is almost better for munching off a cheese plate than it is for grating. Vermont Butter and Cheese Company's Cremont (left), a combination of goat and cow's milk and cream, has a delicate bloomy rind and soft, luscious interior. Miel Asturiana Chestnut Honey is a dark, thick, luxurious accompaniment to any cheese, but don't be surprised to catch your guests enjoying it alone, by the spoonful.

Blu di Bufala, $27.99/lb at Murrayscheese.com
Solo Di Brunda Parmigiano-Reggiano, $22.99/lb at Murrayscheese.com
Vermont Butter & Cheese Co. Cremont, $10.99 each at Murrayscheese.com
Miel Asturiana Chestnut Honey, $22.30 at Tienda.com

Comments (6)

by JANET PALLAVICINI on 2012-12-18

They all look wonderful - but Arizona does not hsave much of a selection - and so sorry, but way out of my holiday budget.

Janet in AZ

by SALLYAKINS on 2012-12-18

Choosing cheeses for the cheeseboard is one of my favourite parts of preparing for Christmas. These all look great, but I'm particularly taken by the Cremont in the first plate - I would love to try that!

by ASHLEEBELLIS on 2012-12-18

Looking at the "Familiar, But Different" picture, do you mean that the Ossau-Iraty Vielle (simiar to Manchego) is on the left? It appears that the raw sheep's milk cheese is on the left side of the plate and the Tomme Vaudoise is on the bottom right - a little confused! Either way - all of these plates look great!

by MUTOKUKAI on 2012-12-18

It's clear, the plate is not at the right angle so description doesn't meet.
More surprising is "Harvest Song Walnut Preserves (center)" when we definitly have olives in the center...

by ASHLEEBELLIS on 2012-12-18

Funny - Mutokukai, I thought the same thing! But then I clicked on the link to the Harvest Walnuts, and the picture they have of their nuts shows them looking a bit like oil cured olives as well - imagine the surprise of the guests eating that cheese plate when they bite down expecting an olive and get one of those! Ha!

by ANNCETTO on 2012-12-18

As with previous multipicture items, I have not been able to view more than 2 offerings.