The Art of The Cheese Plate with Tia Keenan


By Mike Miranti
Tom and I both feel like we have strong knowledge of Charcuterie and Cheese. We’ve done a video in the past, and have talked about our love for all things cured and aged. That being said, when you have the chance to talk to someone who is an actual expert, you will always learn things if you ask the right questions, so we asked Tia if you’re hosting a party for 10 regular people what will your cheese plate look like.

3 to 5 Kinds of cheese

If Cheese will be the appetizer 1 to 1.5 ounces per person

If Cheese will be the main course than 2 to 2.5 ounces per person

If your guests are more of a Gouda and Pepperjack crowd, you can do something nice and get an Artisinal Gouda, but you don’t need to get an over the top cheese.

The goal of the cheese board is for it to be completely finished by the end of the night

Fresh Cheese: Like Mozzarella, Bocconcini or Buratta

Bloomy Rind Cheese: Something like Camembert, Brie, Brillat Savarin

Goat Milk, Cow Milk, Sheep Milk: Maybe something hard and sharp here

A Stinky Washed Rind Cheese: Limburger, Winnimere, Something over the top

A Blue Cheese: Mild to Extreme Blue

This is a good time to remember that some will be more popular than others so maybe you get 1 ounce of that washed rind cheese and 2 ounces of a nice Gouda


This is where you can go wild with different flavors and textures really. Different flavored popcorn, pickled vegetables, jams, marshmallows. Everything is fair game for cheese pairings.

Putting together Cheese Plates are supposed to be fun and not feel like homework so at the end of the day don’t stress out and trust your gut and your local cheesemonger 🙂


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