I am a newbie in this area and I know it is a challenging one.
The cheese table can have any type of cheeses. So I have been thinking about milk cheeses, blue cheeses and normal cheeses that can be eaten with some salty snacks and grapes.
However, a very good friend of mine said that to make a good cheese table is not only about money but how balanced it is to the given target group, but I will be serving a general audience, so I don't know how to plan well for them.
How would you make a balanced cheese table?
I have been thinking about Camembert as for a milk cheese, Roquefort as the blue cheese and some normal cheese. Does Camembert's creamy taste fit well with Roquefort's strong taste, as there are some salty snacks and grapes?
Best Answer
The way I learned to set a cheese board:
Something Old - Aged, firm cheese like Asiago or St. George
Something New - Softer, milder cheese, like a Brie or Gouda.
Something Goat (or sheep) - A counterpoint to cow's milk cheese, like Manchego or Chèvre.
Something Bleu - Brisk and tangy, Roquefort or Gorgonzola or Stilton.
What you complement the cheese with depends on the cheese varieties you've chosen - apple slices, grapes, quince jam, mustards of the sweet and whole-seed variety, etc. Google can be your friend, here. Place the condiment close to its intended cheese in the final arrangement.