Plan a Cheese Party
The Perfect Cheese Platter
Think of cheeses as falling into five basic types, says Anne Saxelby, owner of Saxelby Cheesemongers, in New York City. For a good balance of tastes and textures, serve one from each category.
1. Blue: The most intense.
Gorgonzola (shown, top left), Cashel Blue, Fourme d’Ambert, Roquefort, Stilton.
2. Semifirm: Subtle but rich.
Manchego (shown, top center), cave-aged Cheddar, fontina, Garrotxa, Saint-Nectaire.
3. Super-aged: Sharp and nutty.
Parmigiano-Reggiano (shown, top right), Asiago, Comté, aged Gouda, aged Gruyère.
4. Pungent: A.k.a. stinky.
Taleggio (shown, bottom left), Èpoisses, Langres, Livarot, Pont l’Évêque.
5. Mild: Soft and creamy.
Fresh chèvre (shown, bottom right), Brie, Camembert, Chaource, Robiola.
Get a shopping list for everything you need for the party.