CHEESE PLATTER: Sharing basics on this 2015 food trend

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A Cheese & Fruit Platter is a wonderful fare to any party (that is, for the non-lactose intolerant). Or if you’re having an intimate gathering or just want to unwind, here are some basics acquired from our family celebrations.

KINDS OF CHEESE (one of each stocked on the fridge goes a long way):

Firm Cheese – Monterey Jack, Provolone, etc.

Soft Cheeses – Camembert, Brie, etc.

Aged Cheeses – Swiss, Gouda, etc.

Blue Cheeses – Gorgonzola, Stilton, etc.

*Tip: Burrata – is all the rage these days. Its a fresh, hand-formed mozzarella ball filled with bits of fresh mozzarella and luscious heavy cream. Best served over grilled baguette slices.

*Tip: Place a different cheese knife for each cheese so that the flavors don’t mix


Water Crackers –  if serving strong cheeses

Salted or Saltine Crackers – if serving mild cheeses

Baguettes – preferably pre-sliced if serving soft cheeses

*Tip: Remove the crackers from its packaging just before serving for it to remain its freshness


Apples – preferably soaked in lemon-water to prevent it from turning brown and pre-cut thinly

Grapes – washed and served in its stems

Pears – preferably soaked in lemon-water to prevent it from turning brown and pre-cut thinly

Dates, Raisins,  – you can also serve dried fruits or candied fruits

*Tip: Remove fruits soaked in lemon-water and pat dry just before serving 


Cashews, Almonds, Macadamias, Pecans, Peanuts and Walnuts


Pecans, peanuts and walnuts are prone to spoiling so purchase a few days before the party

Cashews and almonds are least prone to spoiling as well as unsalted nuts

Nuts in shells like pistachios keep longer


This is basically a personal preference.


We serve the cheese platter before and after meals (translation: it stays on a side table or so you can enjoy all throughout the party) so we also serve coffee or tea.

So, that’s it! Hope this post helps a bit for the cheese platter ‘virgins’; don’t be intimidated, cheese – food is for everyone!