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\n<\/p><\/div>"}. You will want to have a variety of crackers or breads. (I just wrote bestest to make some people I know cringe!). PLACE IN THE MIDDLE OF THE PLATTER. Everything you need to know about making a beautiful cheese platter to serve with wine. If you like red wine, pair your gouda with a Cabernet Sauvignon, Shiraz, Merlot, or Zinfandel. This works particularly well with a wedge that’s thick enough to offer long isosceles triangles with a decent-sized base of rind. There are details in my photos that I completely overlook like a crumb on a plate or a smudge on a glass. Small wheels, discs, pyramids, or squares: Positioning the knife in the center of the cheese, cut into even, wedge-like slices (image A). The cheese mongers description of the different cheeses and accouterments made it very easy to find a mixture of things I liked and a couple new flavors. Place the cheeses on the corners and in the middle, then arrange the rest of the … If including charcuterie (cold, cured meats) on your tray, I would plan on 2 ounces of various meats per person as … A wedge will look better at the beginning, but pre-cut will better at the end. I would not save a left over mauled cheese wedge, but I would save leftover cheese cubes (slices could go either way, depending on how much I thought they may have been handled). Ooooh. Cheese is easy to cut in room temperature and tastes best when its served so. 2. Luckily that is something Indiana is actually spot on about! • PLACE THE APRICOTS AND NUTS INTO SMALL BOWLS OR CUPS. Besides the great list of hints, the photographs of Lilith Spencer’s cheese platters were like I was in a cheese art gallery. Anytime you are arranging a cheese platter, the bulkiest items should go down first. 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