how to make a fantastic cheese plate

as a total little bit of a wine-o, i've had many a stellar cheese plate. they make me feel so luxurious. there's something so fancy about cheese with unpronounceable names spread out beautifully on a platter accompanied by a little vino. i often get cheese plates when i dine out, but making one at home is definitely just as fun.

to make your own cheese plate at home, i'd start with a tray, platter or cutting board that will give you a beautiful presentation. after all, we're going out of our way to make a cheese plate here, ok, so just play along & admit that aesthetics are kinda relevant. if they weren't relevant, you're just a girl in your sweatpants eating cheese out of the fridge, watching netflix, alone... not that that's ever happened.

remember: a cheese plate doesn't have to break the bank. if you keep some of your favorites on hand, setting out a few slices for entertaining or even a night in with a bottle of pinot grigio is no big deal. there are a wide variety of great priced cheddars, goudas and goat cheeses - head to your grocery store & experiment!

a cheese plate is about variety and balance. to start, select a hard cheese (cheddar, romano, parmesan, gruyere), a soft cheese (goat, brie, boursin) & a blue cheese (gorgonzola). with your cheeses selected, move on to some garnish. again, focus on a balance of flavors and textures, both salty & sweet.

sweet: grapes, fig compote, dried pineapples/apricots/berries, honey, jam.

salty: thinly sliced deli meat (chicken, turkey, beef), prosciutto, summer sausage, walnuts, pecans, almonds, crackers, wheat thins, balsamic vinegar + a small baguette for dipping, olives, biscotti.

remember the part about not breaking the bank with the cheese? don't feel like you have to spend heavily to get a delicious wine either. to start, read my post on my 3 favorite cheap wines under $10 - you can't go wrong with any of these!

to pair with light cheeses, try fresh, robust, light wines like pinot grigio, moscato or chardonnay. for firmer cheeses, try a pinot noir, port, bordeaux or red blend. again, remember to balance flavors and acidity. if a wine is bold and deep, complement it with a smooth, rich gouda.

for a wine that will pair beautifully with a variety of cheeses, try a dry riesling or champagne.

if you're planning to serve your cheese plate for more than a few friends, account for 2-4 ounces per person, or, if you have cheese fiend friends like mine, maybe a little more. be sure to have small serving knives available for the softer, spreadable cheeses, as well as small dishes/containers for honey, jam and mustard/vinegar. pre-slice some of the harder cheeses, or leave a block with a sharper knife so guests can slice up some more.

a cheese plate doesn't have to be for an event or party. sometimes, enjoying one with a friend over a glass of pinot grigio on a rainy saturday night is the way to go - and nobody judges you for polishing off a block of gruyere. cheers!