Shop: Buy 1 to 2 ounces per person per cheese, and limit yourself to 3 to 5 cheeses total-just enough to keep things interesting, but not so many that the options become overwhelming.
Curate: Try to include one of all three milk types (cow, sheep, goat), and look for an exciting mix of geographic regions, flavors, textures, and colors.
Plan: Cheese tastes best at room temperature, so take it out of the fridge at least an hour before serving.
Prepare: Make sure your serving board is large enough to comfortably hold everything. Arrange the cheeses-andRead More »from Cheese Plate 101: Building the Perfect Platter