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CHEESY-PEASY Simple Steps to Create a Sumptuous Cheese Board BY LAURA LARSON
H
aving friends over for an evening of good food and adult beverages is always a fun endeavor, but these days, coming up with an enticing menu to please a menagerie of guests with varying tastes and dietary preferences can often pose a challenge. One foolproof way to kick off the evening is a cheese board. They’re spectacular to look at, contain an assortment of tidbits to indulge any appetite or
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culinary leaning, and the best part? Guests can serve themselves. While it sounds simple enough, finding the perfect mélange of bits and bites and serving them up in an impressive presentation can put even the savviest host into a quandary. The easiest way to prevent overthinking it is to break the process down into three simple elements: Composition, Compatibility, and Creativity.
COMPOSITION
Step one is deciding what to serve. The first rule of thumb is selecting good products. Since a cheese board is a hearty proposition, it’s essential to use the best quality cheeses since they are the stars of the show. Three different types of cheeses with varied textures, colors, and flavors are a good starting point for a medium-sized board, and if adding charcuterie, two types
