A Chef’s Guide to Creating the Perfect Cheese Platter

A hearty, well-crafted cheese platter is the culmination of a delicious menu or can be perfect with a good glass of wine, as many of you enjoy this on board our ships. They offer endless possibilities for variation and can be put together quickly. There’s something about a cheese platter that makes the dining experience more celebratory.

The Secret to a Cheese Platter
The key to a satisfying cheese platter is the blend of cheeses. For a balanced variety, try selecting five different types of cheese, which vary in their texture – from soft to hard – and in the type of milk, from a cow, sheep, goat or buffalo. Create an aromatic mixture of mild, sharp or extra sharp as well as soft, semi-soft and hard cheeses. This selection offers something for every taste.

It can also be an interesting approach to design special cheese platters according to a taste, milk variety or region. For example, try crafting a local selection of cheeses only from Vermont, or strictly goat cheeses, or just Italian or French cheeses.

Perfect Presentation
To create order on the plate, arrange the flavors of the cheeses from mild to strong and be sure not to overload the plate. Cheeses are most attractively presented in one piece with appropriate cheese knives, so that each person can cut their own. While the amount depends on the number of people and the context, plan to serve a bit more if only enjoying with wine, while less will suffice for dessert or part of a larger meal. Ideally, remove the cheese from the refrigerator one hour before serving so that it can develop its full aroma.

Choosing Accompaniments
Although good cheeses speak for themselves in terms of taste, the right accompaniments can enhance a cheese platter. Grapes and walnuts harmonize well with cheese as do other fruits such as plums, strawberries, dark purple blackberries, pear or a variation of dried fruit.

Fresh figs are not only a delicious accompaniment for a cheese platter, they are very popular in the form of fig mustard. The fruity-spicy aromas harmonize wonderfully with many types of cheese and enhance a variety of flavors of a cheese plate. Fruit-based chutneys or sweet maple syrup are also perfect companions. Olives and crunchy vegetables like aromatic cocktail tomatoes always work. Artisanal bread is a staple – don’t forget to include slices of a fresh baguette, farmhouse bread or ciabatta. Pretzels, grissini and various type of crackers are ideal for a cheese platter.

Last but not least, cured and smoked meats and different types of charcuteries such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit make an excellent addition to complement the cheeses.

Pairing Notes
The French are leading the way – a good drop of wine goes well with a cheese board. But which one to take? Nowadays the etiquette is less strict, and you drink wine as you like it with the dish. On the other hand, some flavors harmonize particularly well with each other and others do not, in turn opposites can be wonderfully attracted.

Do what inspires you and have fun with it – there are no limits. Salut!

About Vice President of Culinary Operations Bernhard Klotz
A native of Tyrol, Austria, Bernhard has worked in many well-known establishments in Austria, France, Italy, Norway and the United States, including most recently at the Caviar Russe in New York City. Drawing on his years of experience working with some of Europe's finest chefs, Bernhard brought his talents to the cruise industry in 1985. As Vice President of Culinary Operations, Bernhard's prime objective and biggest role is to present guests with unprecedented gastronomic experiences. He accomplishes this shoreside by working on the planning and development of unique and inspiring food and wine experiences, in addition to the ever-changing menus for more than ten restaurants. On board, his work centers on cultivating his world-class team. In addition to his work within the cruise industry, Bernhard has a long association with Le Cordon Bleu culinary academy in Paris.

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