Crafting a Fall Cheese Plate 101

From the cheese gurus at Cowgirl Creamery

Q: What would you suggest as food pairings and accompaniments for the perfect fall cheese plate?

A: Roasted nuts, poached fall fruits and ripe grapes.

Q: What types of cheeses are great for fall?

A: Think American. Honor the day by focusing on good local cheeses; one goat milk, one cow milk and one sheep milk cheese. If you can't find local producers, look to some of the outstanding American cheeses available at your local cheese shop, farmers market or at a grocery store that has an expert cheese monger behind the counter.

When selecting your cheeses, create a focus, or a point of view. Maybe New England cheeses celebrating the arrival of the pilgrims at Plymouth Rock—Cabot Clothbound Cheddar, Old Chatham Sheep Milk Camembert and Bijou, a soft ripened goat milk cheese from Vermont Creamery would make a nicely balanced cheese board. Adding a Blue Log from Westfield Farm in Massachusetts will also add visual interest.

Q: What are some tricks for aesthetically arranging everything?

A: Leave plenty of space between cheeses and have one knife for each cheese. We love to use edible leaves under the cheeses, so if you have fig leaves or grape leaves available, use them. Depending on the season, there are also paper leaves available for purchase in specialty cheese. Place a handful of roasted nuts right on the board and a small bowl of honey or jam next to it. Also make sure to have a basket of bread or crackers nearby.

Q: What's the best way to store cheese?

A: We suggest wrapping cheese in butcher paper or parchment paper, then place the cheese in a zip a zip lock bag so that it remains moist and protected from off flavors in the refrigerator.

Q: The number of options can be overwhelming at the store, do you have any expert buying tips?

A: Shop at cheese counters that have a cheesemonger (someone attending to the cheese). Ask for a taste. Give the cheesemonger a clue. Do you like strong cheese? Creamy cheese? Sharp cheddar? Blue cheese? Aged English cheese? If given at least one clue, a good cheesemonger will lead you on a culinary adventure. Build around that first cheese and add two more cheeses with complimentary flavors, or serve just one cheese on the board with accompaniments.

Q: What cheeses go best with white wine and which go best with red?

A: We’ll need to write a book on this subject to fully address the question. We recommend reading the books by Evan Goldstein who is an expert on pairings. He’s our go-to authority.

Q: What's a good cheese for a fall beer?

A: We recommend washed-rind cheese in the fall. Cowgirl Creamery Red Hawk, Italian Tellegio and French Comté are washed-rind cheeses that pair well with robust fall beers.

Q: What's your favorite cheese?

A: It all depends on the condition of the cheese, the season, the setting. Fall is a wonderful time for full flavored cheeses, especially pungent blues that pair well with poached pears and a drizzle of honey. Serve with bitter greens as a first course or with a late harvest wine at the end of the meal.

The Story Behind Cowgirl Creamery

Cowgirl Creamery was established in 1997 by Sue Conley and Peggy Smith. They met freshman year at the University of Tennessee where a lifelong friendship and infatuation with food would ensue. In 1976 they arrived in the San Francisco Bay Area, where they became involved in the burgeoning food movement. They decided to make their own cheese using the milk from neighboring Straus Family Creamery. Two decades, dozens of awards - including induction into the Guilde des Fromagers and Smith's election as the president of the American Cheese Society, the leading organization that supports American cheesemakers and professional - two creameries, two retail stores, and two thousand tons of cheese later, it is apparent that these Cowgirls have helped to pioneer the American artisan cheese movement.