Photo: Melanie Acevedo Photo by: Photo: Melanie Acevedo

Cheese Platter

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.

Real Simple DECEMBER 2002

  • Yield: 30 servings


  • 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


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.

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.

Nutritional Information

Amount per serving
  • Calcium: 264mg
  • Calories: 193
  • Calories from fat: 1%
  • Carbohydrate: 1g
  • Cholesterol: 49mg
  • Fat: 16g
  • Fiber: 0g
  • Iron: 0mg
  • Protein: 12mg
  • Saturated fat: 10g
  • Sodium: 476mg

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Cheese Platter Recipe