Cheese plate inspiration to get your platter game on point!
For this plate, we asked Norris Jones to create a tasting experience centered on fermentation. But, even if you don’t have access to the items mentioned here, she has a few easy rules you can follow: “I find it easiest to pair ferments on their base notes. Red miso works wonderfully with Gruyere due to the nutty, earthy notes they have in common."
“I am under no illusion that I am anything but in honorable and magical service to the cheese. Everything I do here is to shine a light on the cheese, and to be its storyteller.” Read how Louise Converse of Artisan Cheese Company creates harmonious cheese pairings.
During the past couple of years, it's safe to say that we have put a priority of wellness. Now, makers are sprucing up wheels and their token escorts with nootropics, adaptogens, and mushrooms like cordyceps, chaga, and reishi to create pairings you can feel downright righteous about. Learn how to build this Wellness Cheese Plate from our recent Innovation Issue. Written by Linni Kral Photographed by Nina Gallant Styled by Kendra Smith
Pairing a blue cheese? That’s a whole different animal. “[Blue cheeses] are tricky because of their high salt content and potential to overwhelm the palate,” Grace Pullin, head cheesemonger at Talbott & Arding, says. “To balance those bold, savory qualities, spring for sweet accompaniments.” Check out her expert sweet-and-salty pairings, from old classics like honey to new favorites like blackcurrant preserves. Written by: Madeline Upson Photographed by: Adam DeTour Styled by: Kendra Smith
When it comes to everyone’s favorite Hallmark holiday, a great cheese plate is key. It takes almost no time to prepare but provides a wallop of wow-factor—as long as your pairings are on point. What more would you need to woo your beau? Written by Rebecca Haley Park Photographed by Nina Gallant Styled by Chantal Lambeth
This year, more than any other in recent history, America and the world has come to know the true meaning of mental and emotional fatigue. Through it all, cheesemakers and mongers stuck it out as best they could. These were the unsung saviors of many a night in. In honor of the hardworking heroes that brought us our pandemic cheese plates, here’s the ultimate, no-fuss guide to supporting those makers, putting your feet up, and treating yourself. ✍️: Margaret Leahy
Sweet and savory combinations of jams and jellies bring depth and flavor to any cheese platter. Try Pineapple Jam with Clothbound Cheddar, or a Quince & Apple Conserve with Comté. Check out Culture's comprehensive (but by no means exhaustive -we are open to all suggestions!) list of preserves, jams, conserves, & spreads that compliment every style of holiday board. Read more in the link below. #cheeseplate #cheeseboard
Are you keeping your holiday get-togethers to small groups? These mini cheese boards are the perfect way to celebrate the season with 1-2 other people. Sweet and Savory parings that include fruit, nuts, cookies, and cheese will delight any palate. Get the matches in the link below. #cheeseboard #cheeseplate #cheesepairings #holidayrecipes
Today, images of '50s dishes inspire questions of exactly to what extent those radioactive waves permeated America’s kitchens. (Pineapple, bologna, and instant mashed potatoes, anyone?) But the building blocks of these technicolor dishes are worth a second look, albeit with some better cheese. #cheeseplate #cheeseboard
Very firm and speckled with tiny holes, Spain’s first DOP cheese Roncal has a strong briny aroma. Flavorwise, its sheepy origins are on full display—gamy overtones give way to a slight piquancy and background notes of dried fruit. Here it's served with Larraitz Extegarai, with butterscotch notes, a tongue-tickling spiciness, and a tangy finish.
This beat-the-heat selection can easily be dressed up into a full meal with a light salad and perhaps a bit of charcuterie or salumi for a summer dinner. But for us, this riverside cheese supper is also just right straight out of the wrapper, with fresh, ripe cherries and peaches, and, oh yes, a cold and crisp rosé.