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Demystifying the Cheese Board

Cheese is a wonderful way to begin or end a meal. Heck, it can even be a meal on its own! Many nights, I’ve grabbed bread, wine, and a hunk of my favorite cheddar or tomme and called it dinner. But creating a cheese board can be a bit overwhelming. How much should you use? How many varieties should you include? And with which accompaniments? I’m here to answer these questions and more. Let’s demystify the cheese board.

When buying for a cheese board, I get an ounce to an ounce and half of each cheese per person, depending on the cheese’s role in the meal. If it’s the star of the show, grab a little more. If it arrives at the end of the meal when everyone’s already stuffed, less is appropriate.

Now we can get down to business: choosing cheeses! Depending on how many people will partake in your fabulous board, I recommend selecting three to five cheeses. The rule of thumb here is variety. You should aim for a medley of milks (cow, goat, sheep, water buffalo, blends), a full spectrum of textures (fresh, soft, semi-soft, firm, hard), and an array of origins (French, Italian, Spanish, American, etc.). Unless you’re doing a themed plate, avoid a one-note cheese board and provide a wide range of offerings. Your local cheesemonger (me!) will be happy to help.

This splendid wheel of brie is an ideal leading lady.
Surrounded by spiced walnuts, dried cherries, cheddar chunks, and firm alpine wedges, this splendid wheel of brie makes a great leading lady.

 

So, once you’ve got all of these delicious cheeses, what do you do with them? Plating is one the best parts of my job. I adore the art of building a gorgeous piece out of natural ingredients that guests will ooh and ahh over. Everyone has their own style, but I always abide by the Three Plating Commandments.

The First Commandment: Get your cheeses up to temperature. Cold cheeses will have a muted taste and a firmer, duller texture than room-temperature cheeses. To get the most out of your cheeses, take them out of the fridge at least an hour, if not two hours, before serving.

The Second Commandment: Make the the cheese easy to eat. Soft cheeses don’t need to be precut into slices, because they can be easily scooped up and spread with a knife. Harder cheeses should be sliced or crumbled. Don’t underestimate the beauty of a pile of large, rustic crumbles! Aesthetically, steer clear of grocery store-style cubes. Instead, try a cascade of thinly sliced wedges. Pro-tip: slice your cheeses while they’re still a bit chilled for a smoother cut.

A beneficent spread is ideal.
No need to be shy with this endless spread.

 

The Third Commandment: Make your plate appear abundant. People are drawn to bounteous, plentiful arrangements. It’s also important to choose your plate or platter wisely, because going too big or too small can make plating difficult. Fill in the gaps between cheeses with accompaniments like slices of apple or pear, bunches of grapes, toasted walnuts, spiced pecans, and small bowls of jams or chutneys. Again, this is where your cheesemonger can be very helpful! Ask what would pair best with your specific cheeses. They might suggest fun combinations you hadn’t imagined! One of my off-the-wall favorites is very aged gouda (at least two years, but preferably four or five) with butterscotch sauce. The sweet nuttiness of the cheese combined with the salty-sweet sauce is just incredible.

I hope these tips help you navigate your next cheese board. Remember, when in doubt, talk to your cheesemonger. We’re here to make you feel comfortable with your selections, and to help you discover new and thrilling ways to explore the world of cheese!

 

Alice Bergen Phillips
Alice Bergen Phillips

The basics of building a great cheese board Read more

Cheese is a wonderful way to begin or end a meal. Heck, it can even be a meal on its own! Many ...

Hosting the Perfect Umbrian Barbecue

Barbecue season is upon us. We love the usual barbecue, with the classic American fixings. But halfway through June (after many a weekend spent around the grill) we begin to crave something a little different, something a bit more…Umbrian.  Treat your guests to a barbecue with an Italian twist they are sure to remember by following this simple guide.


Popping Champagne

To begin…

Snacks: Pistachios and Olives

Wine Pairing: Brut

For those abstaining from alcohol: Refreshing Italian Soda

As people pour into a barbecue, it is important to pour some wine right from the start, to put people at ease and in the mood of an extended dinner. Italian soda is perfect for those who do not drink, and sets an equally exciting tone. We usually reach for the Scacciadiavoli Brut, as a small glass of something bubbly lifts the spirits. Pistachios and olives (our favorites are here) are a simple and easy choice for pre-meal noshing, as the grill gets fired up, and everyone arrives.

Scacciadiavoli Rose

Next…

First Course: Antipasti Misti

Wine Pairing: Grechetto

The antipasti for a barbecue is so easy, and is something those guests wishing to contribute can easily bring. For the first course, as we wait for the grill, we eat an Italian blue cheese, grilled artichokes, and bruschetta. Quickly spreading some roasted tomato spread on toast is another lovely option.

IMG_8058 Bruschetta

The first course…

Primo – Pasta (salad)

Wine Pairing: Montefalco Rosso 

It’s time to veer off from the boring pasta salad served at most barbecues and dish up something fresh and classically Italian. All we want right now are tomatoes, summertime tomatoes. We love Simone’s Fresh Fava Beans and Roasted Cherry Tomato pasta, which is quick, easy, and delicious. We used bucatini in his recipe, but orecchiette, gigli, and trottole are perfect options for an easy pasta salad that can be made beforehand or on the spot.

The main affair…

Secondo – the meat!

Wine Pairing: Sagrintino

Dish: Grilled Lamb, asparagus, and potatoes

For the main course, we get a little creative with grilled lamb, paired with the full tannic Sagrantino wine. This is a grilled meat that is worth remembering. The asparagus and potatoes (in lieu of potato salad) are always a hit.

Roasted Lamb Lamb with Asparagus and Potatoes Roasted Asparagus

As the night winds down, and the grillmaster/chef takes off his jacket, everyone is sure to be full and happy. Hosting a barbecue to remember doesn’t have to be stressful, as long as the wine is flowing, the food is fresh and Italian, and the company is robust. Explore Emporio before you have your next Italian BBQ, to gather the goods for a memorable evening.

— Via Umbria

Barbecue season is upon us. We love the usual barbecue, with the classic American fixings. But halfway through June (after many a ...

How To: Chef Simone Builds the Perfect Pizza

You know what makes everyone happy? PIZZA NIGHT.

The last time Simone hit the states we were lucky enough to have him make pizza for us. It was quite the experience.

Simone makes his own pizza dough, but if you feel like going the easy route you can always purchase from Whole Foods or Trader Joe’s. What really makes the difference is using imported 00 flour, specifically for pizza and pasta, when you roll your dough out. The light as air flour that lines the corners of your Neapolitan pizza? It’s 00.

After the dough has been perfectly flattened, Simone’s hands dip into the toppings, with input from the eaters, of course. Here are a few of Simone’s toppings:

organic tomato sauce 

broccoli rabe

mushrooms

tomatoes

parmigiano

zucchini

brussels sprouts

red peppers

red onions

cured meats

ground beef

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With all these options, there were a few standouts from the night. Simone gamely played along as we argued over who got to generate the ideas for the next pizza. Here are some we loved:

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The Kelsey

Zucchini, olive oil, sea salt, rosemary, parmesan

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Sprouting Pizza

Olive oil, brussels sprouts, mushrooms, shredded mozzarella

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Rossa Rossa Rossa

Marinara sauce, red peppers, pepperoni, mozzarella

 

Each of Simone’s pizzas only took about five minutes in a wood burning pizza oven, but if you’re working with an oven, pop yours in for 7-12 minutes on 450 degrees.

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Of course, we pair our pizza with Birra Perugia Classic IPA.

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Wish you could get in on the fun? You can!  Simone is returning in the spring for four nights of merriment. Here are your options:

 

Thursday, May 28th at 7:00 PM – Umbrian Food and Wine Tasting

On Thursday, there will be a wine tasting at the home of Sue Cimbricz, in Bethesda. The evening will feature the wines of Giampaolo Tabarrini, as presented by Bill Menard from Via Umbria. Simone will be preparing tasting pairs for the wonderful wine. You can get your tickets for $50, here. For any questions, and for payment over the phone, contact Suzy Menard at 202.333.3904 or suzy@viaumbria.com.

 

Saturday, May 30th 5:00 PM – PBS Dream of Italy series premiere

Via Umbria is rolling out the red carpet in our Galleria in Georgetown to celebrate the premiere of the travel series Dream of Italy on PBS. Join host Kathy McCabe and Via Umbria owners Suzy and Bill Menard at the store on Saturday, May 30th at 5 p.m.

Chef Simone will conduct a cooking demonstration of traditional Umbrian delicacies and of course there will be plenty to taste. To attend the Dream of Italy party, free of charge, RSVP to Elsa at elsa@viaumbria.com.

 

Private Dinners for 10 guests, Friday May 29 and Sunday, May 31

Simone is available to cook a private dinner in your home for you and up to ten guests. Friday, May 29 and Sunday May 31, you can host up to 10 guests for $1,250. Contact Suzy Menard at suzy@viaumbria.com for more details about this exciting opportunity.

 

Seated Dinner with Simone, Monday, June 1st at 7:00PM

You can book a seat at the Menard’s on June 1st where Simone will be working his magic for $125 a plate. This four course dinner, paired with his favorite Montefalco wines, is sure to he a hit. Tickets are available on Eventbrite.

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You know what makes everyone happy? PIZZA NIGHT. The last time Simone hit the states we were lucky enough to have him make ...