How to Build a Perfect Cheese Board

Tip #1

“You will appease most palettes with a selection like this: Two Canadian, one French, one Italian and one Dutch, so you have a nice international selection with two from Canada as we are producing awesome cheese right now,” says Afrim Pristine, Maitre Fromager, and co-owner of The Cheese Boutique in Toronto.

Tip #2

“Offer cheeses made with different types of milk. For example, try to pick at least one goat milk cheese, one sheep milk cheese and one cow’s milk cheese,” says Vancouver chef and food stylist Lawren Moneta. “Try to offer cheeses of different textures, one soft, one firm and one semi-soft.”

Tip #3

“Six to eight ounces of each cheese are required for six people,” says Loblaws cheese expert, Gurth Pretty.

Tip #4

“Allow your chosen cheeses to sit at room temperature for at least one hour before serving. This ensures the cheeses you have chosen will have a better aroma, consistency and flavour than if served straight from the fridge and still chilled,” says Moneta.

Tip #5

Lawren Moneta’s Cheese Recommendations

1. Romelia by Salt Spring Island Cheese Company “This cheese is a soft and creamy, washed rind goat cheese with a nicely pungent flavour. This cheese has some bite but is not overpowering (allowing you to enjoy other cheeses on the platter) and pairs beautifully with a sparkling wine.”
2. Aliah “A cloth bound sheep’s milk cheddar made in the old-English-style. This firm, unpasteurized cheese has a sweet milky taste balanced by a gentle salty tanginess. This is a complex cheddar that you will want to savour and enjoy.”

Tip #6

Recommendations from Loblaws cheese expert Gurth Pretty

1.”Every cheese board needs a soft-creamy cheese to contrast the texture of the other cheeses. Triple Crème Goat Brie cheese is also a great option for anyone who is lactose intolerant because it is made with goat’s milk”
2. “The deep red rind on this 1914 Valour Cheese makes for a stunning addition to any cheese board. It’s burgundy exterior comes from the fact that it has been soaked in Ontario red wine,” says Pretty.
3. “An Iconic semi-soft cow’s milk cheese from Quebec Le Baluchon has been recognized by numerous national cheese awards.”
4. “ PC Two Year-Old Smoked Cheddar is firm but goes well with BBQ meats or sliced apples and red pepper jelly.”

(All available at Loblaws)

Tip #7

“I recommend offering rounds of sliced french baguette and water crackers alongside your cheese platter. I find that more assertively flavoured crackers or breads can take away from the flavour of the cheese,” says Moneta.

Tip #8

Recommendations from The Cheese Boutique’s Afrim Pristine

1. Lankaaster Gouda Quebec Blue Elizabeth
2. French Valencay
3. Spanish Manchego
4. Robiola

Tip #9

“If not already cut into wedges or slices, each cheese should have it’s own knife so as not to cross contaminate flavours,” says Moneta.

Tip #10

“Use some pantry staples to make the plate more interesting. For example, toss cubes of mild feta with some good extra virgin olive oil, a few gratings of lemon or orange zest and a few pinches of dried dill and hot red chili flakes. Allow to marinade at room temperature for at least one hour before serving,” says Moneta.

Tip #11

“Remember we eat with our eyes first so take a few minutes to arrange your cheeses nicely,” says Moneta. “My favourite way is to set them out on a wooden cutting board and surround with fruit.”