How to Make a Simple Cheese Plate
Learn this easy formula for How To Make A Simple Cheese Plate that’s perfect for small gatherings or holidays! Learn how much cheese, meat, nuts, and crackers you need to make a well rounded cheese board.
When I first moved to Charleston, the first thing I did was search for a job. I was lucky enough to find one almost immediately working at the local Whole Foods. When I was told I was going to be put in the specialty department, I was kind of nervous. I knew NOTHING about cheese and felt like I was better suited to cook back in the kitchen instead. Little did I know, Cheese would become a HUGE part of my life.
Working in the specialty department for over 2 years now I have learned so much about cheese culture and the complexity of all different kinds of cheeses from all different countries. The most popular question I get asked is how to make a simple cheese plate. So many want to put out a cheese plate but many are confused on how it’s done. The good news is, it can be REALLY simple and you have a lot of options!
🧀How to Make a Simple Cheese Plate
1️⃣Choose Your Vessel
Use or purchase a board, platter, plate, slate board (chalkboard) or even a small sheet pan to showcase the goods. If you make your own cheese board, make sure you seal it with food grade stain or cutting board oil. Make sure you have a good set of cheese knives!
2️⃣Choose Your Eating Vehicle
All types of cheese need some sort of vehicle to scoop, spread or crunch
Ideas: baguette, ciabatta, bread sticks, crostini, multigrain crackers, water crackers, parmesan crisps, panzanella crackers, rain coast crisps, rustic bread crisps, flat bread crisps
3️⃣Choose Your Cheese
You want to choose a good mix of flavors, textures and different milks (goat, sheep, cow) when it comes to the cheese. Cheese can be broken down into a few different categories.
Purchase 3-4 cheeses total or one from each category depending on how many people you are serving. I like having a wild card option on the plate that has a distinct and different flavor to keep things interesting.
- Soft: brie, soft goat cheese, camembert, mozzarella, brillat savarin, humboldt fog, robiola *use leftover brie cheese in other recipes so it doesn’t go to waste!
- Semi-Soft: gruyere, emmental, swiss, gouda, muenster, port salut, provelone, manchego, comte
- Hard: parmesan, pecorino, asiago, aged cheddar, aged gouda
- Blue: roquefort, valdeon, butermilk blue, gorgonzola
- Wild Card: champagne cheddar, truffle gouda, cranberry or blueberry wensleydale, red dragon ale, lemon stilton, date & walnut cake, fig and almond cake
4️⃣Choose Your Accoutrements
There are SO many things you can put on a cheese plate as a complement to the cheese including:
- Fruit: raspberries, blueberries, fresh figs, grapes, pear, olives, pickled vegetables, blackberries
- Dried fruits or cookies: apricots, dried figs, raisins, golden raisins, chocolate crinkle cookies
- Nuts: almonds, marcona almonds, walnuts, cashews, pistachios, quicos
- Spreads: fig jam, quince paste, buffalo chicken dip, honey, pepper jelly, Dijon mustard, vegan dill pickle dip
5️⃣Choose Your Charcuterie
There are so many tasty meats you can add to a cheese plate to complement the flavors of the cheeses:
- Cured Meats: Salami, prosciutto, soppressata, chorizo, pepperoni
- Smoked Meats: Smoked ham, smoked turkey, speck, air fryer smoked sausage
- Patés and Terrines: Chicken liver mousse, country-style terrine, pork rillettes
- Sliced Sausages: Summer sausage, bresaola, or soppressata rounds
- Vegetarian Options: Marinated tofu, mushroom pâté, or vegan sausage alternatives
🔢How Much Per Person?
| Ingredient | 4 People | 6 People | 8 People |
|---|---|---|---|
| Cheese | 8 oz (225g) | 12 oz (340g) | 16 oz (450g) |
| Crackers/Bread | 1 cup (100g) | 1.5 cups (150g) | 2 cups (200g) |
| Cured Meats | 4 oz (115g) | 6 oz (170g) | 8 oz (225g) |
| Fruits, Nuts, Spreads | 1 cup total | 1.5 cups total | 2 cups total |
- Cheese: Plan for about 2 oz (55g) of cheese per person. For more variety, divide this amount between 2-3 different cheeses.
- Crackers/Bread:25g per person works well, but you can adjust if serving other carbs like baguettes.
- Cured Meats: Around 1 oz (28g) per person ensures enough meat without overwhelming the cheese.
- Accoutrements: For fruits, nuts, and spreads, around ¼ – ½ cup per 2 people keeps things balanced and prevents waste
🍽️Assembly Tips
- Cheese Portions per Person: Plan for 1-2 ounces of each cheese per guest. This ensures everyone can sample each type without running out. If cheese is the main focus, aim closer to 2 ounces per cheese.
- Separate Plates for Crackers and Bread: Serving vehicles like crackers, baguette slices, or breadsticks are best placed on a separate plate or in a basket. This prevents the board from getting overcrowded and keeps everything neat.
- Invest in Proper Cheese Knives: Use a small knife for each cheese to avoid flavor mixing. A good set includes knives for hard, soft, and crumbly cheeses. Having the right tools ensures a better guest experience and cleaner presentation.
- Bring Cheese to Room Temperature: Remove cheese from the fridge 30-60 minutes before serving. This enhances the flavors and allows soft cheeses to reach their optimal texture for easy spreading.
- Label the Cheeses: Use simple labels or cheese markers to identify each cheese. Guests will appreciate knowing what they’re enjoying, and it makes it easier for them to remember their favorites. Bonus: labels make for great Instagram moments.
- Leave Space for Cutting and Serving: Avoid overcrowding the board by spacing out cheeses and other elements. This leaves enough room for guests to comfortably cut and serve without the risk of spills or awkward handling.
- Choose a Variety of Milks: Include cheeses made from different types of milk (cow, goat, and sheep) for a more interesting flavor profile. For example, combine a creamy goat cheese, a sharp cow’s milk cheddar, and a mild sheep’s milk Manchego for balance.
How To Make A Simple Cheese Plate
Ingredients
- 8 oz Soft Cheese Brie, Camembert, or Goat Cheese
- 8 oz Semi-Hard Cheese Cheddar, Gouda, or Havarti
- 8 oz Hard Cheese Parmesan, Asiago, or Manchego
- 8 oz Blue Cheese (Optional) Gorgonzola, Stilton, or Roquefort
- 14 pieces Crackers or Baguette Slices Assorted crackers, crostini, or sliced baguette
- 1 cup Fresh Fruits Grapes, apple slices, figs, or berries
- ½ cup Dried Fruits Apricots, figs, or raisins
- 1 cup Nuts Almonds, walnuts, or candied pecans
- 4 oz Spreads Honey, fig jam, or mustard
- ½ cup Olives or Pickles Green olives, cornichons, or pickled vegetables
- 8 oz Cured Meats (Optional) Salami, prosciutto, or chorizo
Instructions
Choose Your Cheeses
- Pick a variety of cheeses, including soft, semi-hard, and hard options. Examples include Brie, Gouda, Cheddar, and Manchego. Aim for different milk types like cow, goat, and sheep to add variety.
Prepare Accompaniments
- Include fruits (like grapes or dried figs), nuts (such as almonds or walnuts), and spreads like honey or fig jam. Don’t forget crackers or slices of baguette for texture balance.
Assemble the Plate
- Arrange the cheeses evenly on a platter, spacing them out. Add bowls for jams or honey. Fill the gaps with fruits and nuts for visual appeal.
Serve with Style
- Add small cheese markers to label each type. Serve the plate at room temperature (pull cheese out 30 minutes before serving). Include separate knives for soft and hard cheeses to avoid mixing flavors.
Notes
How Much Per Person
| Ingredient | 4 People | 6 People | 8 People |
|---|---|---|---|
| Cheese | 8 oz (225g) | 12 oz (340g) | 16 oz (450g) |
| Crackers/Bread | 1 cup (100g) | 1.5 cups (150g) | 2 cups (200g) |
| Cured Meats | 4 oz (115g) | 6 oz (170g) | 8 oz (225g) |
| Accoutrements (fruits, nuts, spreads) | 1 cup total | 1.5 cups total | 2 cups total |
