- Keep cheeses covered until just before serving, to prevent drying out.
- Always serve cheese at room temperature. This releases the oils that transmit the flavour to the palette.
- Lay out your cheeses to lead guests from the mildest to the strongest.
- Arrange complementary foods as a garnish around the cheese. If you’re serving fruit, allow 1 1/2 whole fruits per person.
- A cheese course can be served on individual plates. Select three cheeses and arrange with appropriate garnishes.
- Alternatively, serve the cheese course on a platter in the centre of the table.
