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Cheese Platter

Photo: Melanie Acevedo
Yield 30 servings
Nothing is easier and more sophisticated than an assortment of artisanal cheeses, fresh fruits, and bread. It's a bonus for your guests if you put "nametags" on the cheeses so they'll know which ones they're enjoying.


  • 1 1/4 pounds Great Hill Blue, Point Reyes' Original Blue, or Cowgirl Creamery's Red Hawk
  • 1 pound Pierre Robert, Bingham Hill's Poudre Puff, or Sally Jackson's Guernsey
  • 1 1/4 pounds Appleby's Cheshire, Cabot Creamery's Vintage Choice Cheddar, or Grafton Village Cheese Company's Four Star Cheddar
  • Red or green grapes Pears, apples or clementines
  • Assorted breads and crackers

Nutrition Information

  • calcium 264 mg
  • calories 193
  • caloriesfromfat 1 %
  • carbohydrate 1 g
  • cholesterol 49 mg
  • fat 16 g
  • fiber 0 g
  • iron 0 mg
  • protein 12 mg
  • satfat 10 g
  • sodium 476 mg

How to Make It

  1. Cheese tastes best at room temperature, so take your selections out of the refrigerator 2 hours before the party begins. Decorate the platters with the fruit. Serve with the bread and crackers.

  2. Note: Offer 3 different types of cheese, and label them so guests don't have to guess what they are eating and will know the name if they want to buy some for themselves.