cheese boards and cheese knives in the Food52 Shop<\/a>. Distinctive and dramatic, they turn eating cheese into a cause for celebration. To help you choose the perfect tools, here are some parameters:<\/p>\nBulky butter knives belong on the right side of the dinner plate, not on your cheese plate. A set of cheese knives<\/strong> typically includes one with pointy end to break and grab chunks of hard cheese; a sharp, one shaped like a mini axe for slicing; and a spreader for, well, spreading.<\/p>\nYou’ll also need a board on which to artfully arrange your cheeses. We like cold surfaces like marble\u2014they keep the cheese from getting droopy and mopey. But we can’t say no to a rustic, wood surface, either.<\/p>\n
For a finishing touch, you could use labels to help your guests identify what cheese they\u2019re eating. We would gladly eat any cheese put in front of us, labeled or not, but it\u2019s nice to know for several reasons: One, if your guest absolutely loves your pick, they’ll know the name for their cheese buying. And two, if they don\u2019t eat unpasteurized cheese, you can label them as such. Writing names on a little washi tape and sticking it directly onto the board works.<\/p>\n
If you need a little boost to start, here are Chris\u2019s suggestions to help you navigate the stinky terrain during your next visit to the cheese shop:<\/p>\n
Pick #1: Soft-ripened, washed rind cheese<\/h3>\n
These pungent, soft cheese are perfect for scooping onto crusty bread. All of these cheeses come in a round, are designed to be gooey, and can be paired with sweeter white wines or lighter reds. They lend themselves to pickles, jams, salamis, and olives excellently.<\/p>\n
\n- Vacherin Mont D’or (from the Alps)<\/li>\n
- Rush Creek Reserve (Upland’s Cheese in Wisconsin)<\/li>\n
- Epoisses (from Burgundy, France)<\/li>\n<\/ul>\n
Pick #2: Firm goat\u2019s milk cheese<\/h3>\n
Fresh goat cheeses are not in season during the winter, as animals are moved indoors from their pastures. Because of their age, these firm cheeses pair well with a variety of wines, beers, and liquors.<\/p>\n
\n- Caprotto (a goat’s milk made in a pecorino style from Italy)<\/li>\n
- Garrotxa (an earthy cheese from Spain)<\/li>\n
- Firmer cheeses from Haystack Mountain in Colorado, primarily the Queso de Mano or Sunlight<\/li>\n<\/ul>\n
Pick # 3: Sheep\u2019s Milk or Blue Cheese<\/h3>\n
Sheep\u2019s Milk Cheese<\/strong><\/p>\n\n- Spanish cheeses which are more aged, such as Manchego, Zamarano, or Roncal<\/li>\n
- Sheep’s milks from the Pyrenees<\/li>\n
- French mixed milk Gabietou<\/li>\n<\/ul>\n
Or, if you want something stronger and softer…<\/p>\n
Blue Cheese<\/strong><\/p>\n\n- Colston Bassett Stilton from England<\/li>\n
- Bleu d’Auvergne from France<\/li>\n
- Any of the blues from Rogue River Creamery in Oregon<\/li>\n<\/ul>\n
We updated this article with new tools and know-how in November 2023. It originally ran in 2011.<\/em>
\n<\/center><\/p>\nMore cheese board inspiration from Food52<\/h4>\n
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\nWhat\u2019s on the cheese board of your dreams? Tell us what you like to include below.<\/em>
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