Nothing says "I'm casually refined," as if you nailed a cheese board composition, but that's easier said than done. Anyone can throw cheese and sausages on a plate, but making the perfect board requires an artistic hand. If you could use a cheatsheet, go directly to Instagram. The @cheesebynumbers account explains how to make a cheese plate by number of numbers in color. (See also: Simple Appetizer Ideas Using Ingredients That You Have Already In Your Refrigerator)
After receiving countless requests for cheese-plate pointers, Brooklynite created the Instagram account @thatcheeseplate, and finally @cheesebynumbers, what her Process continues to break. Cheese by Numbers has dozens of templates that you can follow step by step. However, if you want to create your own custom board with all your favorites, read everything else you need to know.
Mullen always follows the same template when creating her boards:
- Board : You want something round or square, says Mullen. Cutting boards, biscuit bowls and lazy Susans all work. If you are using components that need a ramekin (more on that later), now arrange the bowls on the board.
- Cheese : Take 2-3 types of cheese. "I like switching it on with different types," says Mullen. You can choose a cow's milk with a goat's milk and a sheep's milk, a hard, a soft and an aged cheese or a brie, a cheddar and a blue. Spread the cheese on the board. "If it's a rectangular plate, like one on the top left, one in the middle, and then one bottom right," she says.
- Meat : Mullen coined the term "salami river" for the meat she arranges
- Fruits and Vegetables : Seasonal fruits with gherkins, mini cucumbers, carrots, cherry tomatoes etc on a next Place side of meat.
- Crunchy Items : At this point, your plate should look pretty full with a few gaps. Fill them with crackers or nuts.
- Jams / Chutneys : Fill all the ramekins with jams, chutneys, olives or something else that you would like to have isolated herbs or fresh flowers.
How to select your cheese
Just as important as your layout is the cheese you choose. Mullen suggests going to a cheese shop. "I definitely feel like you're finding a lot of funky cheeses from local creameries and more small-scale creameries in the States as well as good French and Italian cheeses in a cheese shop," she says. If you do not have access to or budget for a cheese store, Trader Joe has a wide choice, like many grocery stores, she says.
If you are completely lost in the store, Mullen recommends Humboldt Fog as a safe bet. It's a mature goat cheese from Cypress Groves, California, which, while artisanal, is available in many grocery stores, she says. If you focus on a crowd, you can never go wrong with a Gruyere or a French Brie, she says. (Always go with full fat, according to science, that's fine.)
Food photography tips
If you're mainly into the gram, you should follow Mullen's method behind the footage on their pages. She suggests placing her board on an empty surface ̵
How to pair wine and cheese
When you pair wine with your cheese board, the saying "When it grows together." 'it works together', can help you to narrow down your choices. Wines and cheeses from the same region generally go well together. (See also: The final truth about the health benefits of red wine.)
Here are 13 more pairings of wine and cheese:
- Camembert with sparkling wine
- Burrata with Sauvignon blanc
- Compté with Chardonnay  Fontina with Pinot grigio
- Goat's cheese with dry Riesling
- Gewürztraminer with Munster
- Cheddar with dry rosé
- Gouda with Pinot noir
- Gruyere with Malbec 
- Brie with Beaujolais  Asiago fresco with dry sherry
- Roquefort with harbor