The 5th day of Christmas

On the Fifth day of Christmas, Fork and the Cork gave to me:

The top 5 tips for putting together a holiday cheese tray:


MIX BASIC AND QUIRKY FLAVORS AND TEXTURES



(say, goat cheese, brie, cheddar and stilton) to please all taste buds. Give guests cheesy adjectives (e.g., stinky, earthy) and have each person bring a type that represents it.




COLD, PRECUT CUBES ARE TASTELESS


To maximize flavor: Take cheeses out of the fridge 45 minutes beforehand, leaving them wrapped until ready to serve.




DON'T LEAVE GUESTS IN THE DARK


Label each cheese by name, milk variety and country of origin. That way, guests know exactly what they’re eating (e.g., pecorino: sheep’s-milk cheese, Italy).




NO NEED TO BUST OUT FANCY UTENSILS


All that’s required is a small butter knife for each cheese. Cut a few pieces of each (wedges for rounds, slices for everything else) to get guests started.




ENCOURAGE EXPERIMENTATION


(and calm stage fright). Ask everyone to share their top cheese/snack/ wine combos. At the end of the night, give guests hunks of their favorites for next-day fondue.
 
*information courtesy of Rachel Ray



 
If you didn't invite enough fruits and nuts to your holiday party, then put some on the cheese tray.  Grapes, figs, and pistachios are a good addition to any respectable cheese board! 
 
 
 

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