Scotty Lee Stewart

Including cheese in the cocktail menu is a smart move but the meal will never be complete without the cheese, which is served as a starter for Americans, before dessert for the French, the grand finale for the English and much effort is needed to prepare a cheese board. Making your cheese boards is an art and it can be easy if you just know what to do and you can have a cheese board as simple or can be as extravagant as you want it to be. When preparing for a cheese board, you have to have at least three different cheeses and make sure you do not have more than five cheeses because it will just confuse the guests and overwhelm the palate. In selecting the cheeses, you must consider a variety of taste, style and textures like a combination of Camembert, which is a soft cheese, one firm cheese like Asiago and Maytag, which is blue vein cheese, and the combination of these three is definitely a delight to the taste buds.   The rule for serving size is that 70 grams for appetizer and 200 grams for main meal and you must buy a few cheeses of good quality rather than buying many different cheeses of lesser quality if you are on a small budget. To bring out the taste of the cheeses, it needs good accompaniments; you can serve cracker and bread that do not have strong flavors and fresh picks like pears, apple, grapes, peaches and parsley. The best thing that comes with cheese is wine and you can match a wine that comes from the same region as the cheese if you are in doubt and you have the budget.