Put out a cheese board in a jiffy for casual entertaining
Holiday entertaining can be a crowd or a couple — a New Year's Eve bash or a few friends playing cards. Whatever your party plans, a cheese board makes a festive centerpiece, will feed your guests and best of all, it's mostly prep work. As host, you'll get to join in the fun from the get-go.
First the cheese. Variety is key here. Actually, the whole board is about variety. A little of this and a little of that will cover a wide range of tastes.
There are soft cheeses such as Brie and Camembert, both should ooze; mild but firm sheep's-milk or cow's-milk cheeses with hard rinds; semisoft cheeses, spreadable goat cheeses rolled in fresh herbs or crushed pepper corns; creamy and heady smelling Cheddar, Havarti or Colby cheeses; or a crumbly bleu cheese or chipped shards of Parmesan for a sharp bite. You can choose cheese with a geographic theme, such as those from France, Italy, Spain or the good ol' USA. There are thousands of varieties from around the world and more and more of them are available here.
Go with what you like, but try something new, too. You'll find a range of expert guidance with your choices at boutique cheese markets popping up around the suburbs and even at your local grocery store. Think different textures, colorful rinds, smoked vs. raw, and sharp vs. mild. And if you're on a budget, remember one or two standout cheeses are better than several ho-hum choices.
For accompaniments, again think color, texture and tastes that will enhance the flavor of a special cheese and not cover it.
Fresh fruits to serve include apples, pears and figs. These all work well, are seasonal and won't overpower. Dried fruits also work well, too.
Try serving raw unshelled nuts, with a nutcracker, of course. The unshelled varieties are often sweeter. Olives, pickles, fig or onion jams, chutneys and honey are all good bets.
For the carb-like vehicle for your cheese, stick to plain water crackers or plain Melba toasts to let the flavor and aroma of the cheese shine. As for bread, crusty homemade or sliced artisanal loafs work best. Walnut or raisin breads provide texture when paired with creamy cheeses, but would compete with stronger flavors.
If you want, add sliced ham or dried or cured sausages and viola, you've really got a meal.
For display, a wooden cutting board or marble slab are classic choices, but don't over think this. Plates, platters and bowls look just as pretty.
Today, the Daily Herald's own Mary Ross offers expert advice on choosing wines to go with each type of cheese and even suggests a few wines to cover a wider variety of hors d'oeuvres.
With a few steps, you'll be set to enjoy the party. Here's to a happy and healthy New Year!
• Contact Food Editor Susan Stark at sstark@dailyherald.com or (847) 427-4586. Be her friend on Facebook.com/Susan Stark DailyHerald or follow her on Twitter.