HOW TO SERVE
When assembling a cheese board, go for different flavours (sharp, nutty, buttery), textures (soft, hard, crumbly), types of milk (sheep, cow, goat) and colours.
The rule of thumb is to have four to six cheeses, serving one or two ounces of each type of cheese per person. Store-bought condiments like fruit compotes, nuts in syrup, chutneys and honey make great accompaniments, along with dried fruit. Offer a selection of breads, too: sliced baguette, shards of cracked lavash and simple unsalted “water” crackers.
Allow the cheeses to warm to release their flavours. Take them out of the fridge about an hour before serving.
SIX CHEESE SUGGESTIONS
Here are some of our favourites, available at many major grocery stores and cheese shops:
Ivanhoe 5 Years Extra Old Reserve Cheddar (hard, sharp)
Devil's Rock Creamy Blue Cheese (crumbly, bold)
Mountainoak Farmstead Premium Dutch Aged Gouda (hard, nutty)
Woolwich Fine Herb Chevrai (soft, creamy)
Fifth Town Lost Lake (semi-soft, earthy)
Glengarry Lankaaster (hard, mild)
It’s best to store cheese first in parchment (baking) or waxed paper, and then loosely in plastic wrap. It will keep fresher and tastier longer.
The Ultimate Ontario Cheese Board
This province makes a fabulous variety of cheeses. Here are six sumptuous selections to pair with local red and white wines.
HOW TO SERVE