Just like the proper way to cut cheese, the right way to put together a cheese board or plate is a source of ongoing, passionate debate. Fortunately, there are no definitive answers. First and foremost, when assembling your selection of cheeses, you should focus on what you like and what you think your guests will enjoy, too, especially if that means introducing them to ones they are unfamiliar with.
The basics: How much cheese do you need?
- For the end of a meal (in France, cheese is served before dessert): Plan on between 60–80g per person, depending on the preceding dishes and number of guests. So, if there are four people, a nice piece weighing 200–300g is enough to wrap things up.
- For a pre-meal aperitif: Count on 80–100g per person, depending on what you’ll be serving later.
- For a cocktail party: Serve 100–150g per person, depending on the other nibbles.
- For a cheese and charcuterie buffet: Set out about 200g cheese, 150g charcuterie, and 250g bread per person.
- For a cheese-tasting soirée: Plan on about 250g per person.
- For raclettes and fondues: You’ll need about 250g cheese per person, or 300g if your guests are real enthusiasts.
Extracted from The Complete Book of Cheese: History, Techniques, Recipes, Tips by Anne-Laure Pham and Mathieu Plantive (Flammarion, 2024).