Classic slateplate slate cheese boards are a joy to have with the unique and innovative ways on how to serve food. It should be noted that cheese boards follow a particular pattern or route during their preparation. This is important especially since you don’t them to be mistaken as a snack board. Let us look at a few ways on how to make and assemble the iconic look that you are going for with a classic slate cheese board.

Since cheese is the focal point of your cheese board, you will want to visit a reputable cheese monger first to stock on high quality cheese. Instead of a store that sells pre-cut wedges look for cheese shops where whole wheels are cut to order. Also be sure to look for stores that have steady customers as well as a fairly regular turnover of cheese. This in turn helps you avoid old cheese that are sitting wrapped in plastic for an indefinite period of time.

 

There are plenty of cheese varieties to choose from to outfit your slate cheeseboard. Cow, sheep and goat are the major milk types which classic cheeses are made. All of these come with their own distinctive feature that helps them stand out from the rest. For example, you can think of mushroomy and earthy that is typically soft and creamy with a bloomy rind cheese. Blue cheese is known for its creamy texture that comes with a pungent aroma and a sharp, salty bite. On the other hand, firm & aged cheese possess a hard texture while at the same time can be crumbly with a lingering nutty umami flavor.

Now that you have your cheese ready it is time to prepare your cheese board. Choose 2 to 3 types of cheese and don’t forget to keep them wrapped to prevent them from drying out. Pull your cheese out of the fridge one and a half or two hours before serving. This allows your cheese to be kept them in room temperature when you serve them. Don’t forget to get a moderate size of cheese board to hold all your cheeses. Give your cheese some breathing room to make them feel not cramped together. Last but definitely not the least is to set out one knife per slate cheese, so as not to cross-pollinate flavors. After all is said and done, you are ready to enjoy your classic cheeseboard with your guests.