Cheese Plate

Plates, room temperature cheeses, knives, different textures and kinds of cheeses are great hors d'œuvres + assortment of fruits and breads...the party is ready! French serve cheese after a dinner.

fromages (French)     formaggi (Italian)     Käse (German)     oust (Dutch)     peynir (Turkish)     τυριά /tyriá/ (Greek)     sery (Polish)     сыры /syry/ (Russian)     сири /syry/ (Ukrainian)     quesos (Spanish)     queijos (Portuguese)   

Tips

I. each plate has a theme:

• by countries: French, Italy, Unite States, German, etc.
• kinds of milk: sheep, cow, and goat
• by types: different blue cheeses, Bries, etc.
• by textures: hard or soft cheeses

II. quality of cheeses:

• one or two bites per person, cut in wedges
• about 3-ounces (85 g) per person

III. fruits:

• sliced apples, pears, melon, grapes, figs, dried apricots, dates, or fig chutneys

IV. accompaniments:

• olives and nuts

V. breads:

• various types of bite size shapes
• various crackers

VI. of course:

• wine