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In France, cheese is typically served before, and sometimes in lieu of, dessert. In England, hosts will generally serve it after dessert. In America, cheese is most commonly offered as an appetizer during cocktails. It’s always fun to offer a big cheese buffet at a large party, including a variety of hard, soft and creamy cheeses. Whatever you choose, always serve cheese at room temperature to ensure the proper consistency and the full flavor. Crusty chunks of baguette, delicious crackers, fava beans, walnuts, honey, and flavored jelly all elegantly compliment cheeses’ flavor. If you’d like to accompany your cheese tray with fruit, go with one instead of an assortment, as the plate will look cleaner and present more beautifully. Strawberries, figs, apples, and champagne grapes are wonderful options.
For an added dose of elegance, serve three or four slices of different cheeses on an individual plate as a separate course after the meal. If you’re having a cocktail party, you can tray-pass small plates of cheese to each of your guests along with a few crackers or slices of bread.
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