Cheese Bites

How to make a cheese platter for Easter

Andreea Popa — Sun, 19 Apr 2026 21:33:34 GMT

The Easter meal is rarely one you rush. It is a meal to settle into, one where dishes keep arriving, conversations naturally grow longer, and people stay around the table for far more than just the main course.

In that setting, a cheese platter earns its place very naturally. It is not simply something extra to put on the table out of habit, but a course that helps extend the meal with ease. A well-chosen selection brings contrast, texture, and variety, without feeling too heavy.

Whether you choose three, four, or five cheeses, the secret is not the number itself, but the balance between them. A few simple principles are enough to make everything work together without overcomplicating the platter.

Three cheeses: a simple and balanced starting point

If you want a cheese platter that fits easily into a generous Easter meal, three cheeses are often enough. This gives you variety without turning the platter into something that needs too much explanation or attention.

Soft cheese: Farmer’s Camembert

A well-ripened Camembert is often the easiest place to begin. Under the rind, the texture becomes soft and creamy, while the centre remains slightly firmer. The flavour is rounded and expressive, but not overpowering.

It works especially well with something fresh on the side, such as apple or pear, which helps cut through the richness and brighten the overall taste.

Semi-hard cheese: Tomme de Savoie

Tomme de Savoie gently shifts the direction of the platter. It is firmer in texture, slightly elastic, and carries subtle nutty notes with a restrained, balanced character.

This is the kind of cheese that stays comfortable on the table from beginning to end. It does not overwhelm the palate and creates a smooth transition between the other cheeses.

Blue cheese: Fourme d’Ambert

For contrast, a milder blue is often the better choice. Fourme d’Ambert brings the characteristic blue cheese note, but in a softer, more balanced way. Its texture is creamy and the flavour is present without becoming aggressive.

It changes the tone of the platter just enough, while still leaving room for everything else.

Four cheeses: more variety, without losing balance

If three cheeses create a strong foundation, a fourth should add a new dimension rather than repeat what is already there. The goal is not simply to increase the quantity, but to introduce a different texture, milk type, or style.

Soft cheese: Chabichou du Poitou

Chabichou du Poitou brings exactly the kind of freshness that works well in a rich meal. Its texture is smooth and creamy, while the flavour remains delicate, with milky notes and a gentle goat’s milk character.

It adds brightness to the platter without demanding too much attention.

Semi-hard cheese: Ossau-Iraty

Ossau-Iraty offers a subtle but welcome shift. The texture is firm yet supple, and the flavour is warm, rounded, and slightly sweet, which is typical of sheep’s milk cheeses.

It adds interest without disturbing the harmony of the selection.

Hard cheese: young Comté

Young Comté brings structure and stability to the platter. Its texture is firm but still flexible, and the flavour is clean, balanced, and not too concentrated.

It is one of those cheeses that holds a selection together and connects easily with the others around it.

Blue cheese: Gorgonzola Dolce

Softer and creamier than many other blue cheeses, Gorgonzola Dolce offers contrast without taking over. The texture is smooth and the flavour is rich enough to matter, while still remaining approachable.

It rounds out the platter with a gentle sense of depth.

Five cheeses: a complete platter with more character

If you want to take things a little further, five cheeses give you more room for variation and complexity. At this point, the selection needs a bit more discipline. Each cheese should bring something distinct, whether in texture, intensity, milk type, or style.

Soft cheese: Délice des Crémiers

Délice des Crémiers opens the platter on a luxurious note. The texture is exceptionally creamy, and the flavour is rich yet calm, lingering pleasantly without feeling heavy.

It sets the tone with softness and generosity.

Semi-hard cheese: Idiazabal

Idiazabal changes the pace. The texture is firmer, and the flavour feels more defined from the first bite. It brings a clearer, slightly more assertive profile that moves the platter away from the very creamy opening cheeses.

It adds shape and direction.

Hard cheese: mature Pecorino Toscano

Pecorino Toscano has a denser texture and a more direct flavour profile. There is salinity, warmth, and the unmistakable character of sheep’s milk.

It brings energy and focus to the selection.

Extra mature cheese: vintage Gouda

A vintage or extra mature Gouda adds another layer of texture and complexity. It is firmer, often with delicate crystals that give it a pleasing bite, while the flavour becomes deeper, more concentrated, and more persistent.

This is the cheese that brings maturity and depth to the platter.

Blue cheese: Roquefort

Roquefort finishes the platter on a more confident note. It is intense, salty, and unmistakably defined, with a creamy texture that contrasts beautifully with the firmer cheeses around it.

Used well, it gives the selection a strong and memorable ending.

How to serve it without overcomplicating things

Even a well-chosen cheese platter can lose its appeal if it is not served properly.

Take the cheeses out of the fridge 30 to 45 minutes before serving. This gives them time to soften slightly and allows the aromas and flavours to open up.

Keep the bread simple. Good bread is enough. It should support the cheeses, not distract from them.

You can add a few extra elements if you like, such as fresh fruit, nuts, honey, chutney, or an interesting jam, but keep them in a supporting role. They should complement the cheeses, not compete with them.

Finally, do not overcrowd the platter. Leaving space between the cheeses makes them easier to cut, easier to appreciate, and easier to choose from. A platter feels more inviting when there is room for each element to breathe.

Young Cheesemonger of the Year - the competition that trains future cheese specialists

Andreea Popa — Sun, 19 Apr 2026 21:28:46 GMT

In the world of artisanal cheese, there are people who don't just sell a product, but translate it, contextualize it, and bring it to the table of those who appreciate it. These people are cheesemongers (a term used in the United Kingdom and countries like Australia, Canada, New Zealand, and the USA) or fromagers (a term used in French-speaking countries). Cheesemongers are the link between producers and consumers.

They are the specialists who know how to recognize correct ripening, cut the cheese with precision in terms of both weight and technique, make appropriate recommendations in accordance with the consumer's taste or the occasion for which the cheese is purchased, and, last but not least, respectfully explain the work behind each piece of cheese.

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In Romania, the term “Cheesemonger” is one that still sounds exotic. Not because the job could not exist here, but because there was not yet a clear need to define the people behind the cheese displays. In the international cheese culture, however, the word cheesemonger has old roots. It comes from medieval England, from the period when the term monger was used for specialized traders ( fishmonger , ironmonger ). If in the Middle Ages the role was predominantly commercial, today we are talking about a structured and necessary profession.

These professionals don't just sell cheese. They carefully choose the producers they work with and decide which cheeses are worthy of being part of their portfolio. Moreover, they carefully care for them in the sales or ripening areas of the store, using well-mastered techniques, until the cheese reaches the customer.

Depending on the specifics of the clientele, some cheesemongers collaborate directly with producers to create personalized versions of cheeses, confidently assuming the role of affineur.

In traditional markets, a cheesemonger knows the production process, recognizes the styles of cheese and the terroir that influences their taste and texture. And perhaps most importantly: knows how to identify the optimal moment when a cheese is worth enjoying.

In recent decades, with the growing interest in artisanal cheeses, the cheesemonger profession has evolved, and one of the competitions that supports this evolution is the Young Cheesemonger of the Year organized by the Academy of Cheese.

What does Young Cheesemonger of the Year represent?

The Young Cheesemonger of the Year Award celebrates professionals under 30 who demonstrate solid cheese knowledge, technical dexterity, clear communication and a deep understanding of the responsibility of the role.

It is not a superficial competition nor a simple honorary title. The Academy of Cheese has managed over time to transform this event into a platform for recognizing the new generation of specialists, those who carry forward the culture of cheese in an informed, rigorous and integrity-based manner.

The competition debuted in 2019 at the British Cheese Awards , and its growing visibility and prestige has now brought it to the World Cheese Awards , one of the most important events in the global industry.

How the competition is run

The process begins with an application phase: candidates from around the world submit a short presentation and propose a selection of cheeses for a cheeseboard, respecting a pre-established budget. It is an exercise that tests curatorial thinking, balance of styles, seasonality and attention to the audience.

From all the applicants, only six finalists are selected, who compete in the final, live at the World Cheese Awards .

There they go through five consecutive tests:

presentation of the cheeseboard they chose, explaining the choice made and interview with the jury
cutting to precise weight, requested by the jury, and packaging to professional standards
correct identification of cheeses
association exercise with crackers and accompaniments
complex quiz about cheese production, maturation, legislation and culture

The jury evaluates rigor, coherence, technical skills, but also the ability to communicate clearly and with respect for the product and the tradition behind it.

Why does this competition matter?

On the international cheese scene, a well-trained cheesemonger plays a crucial role: he educates the public, supports producers, keeps traditions alive, and helps artisanal cheeses get in front of those who will appreciate them.

Competitions like the Young Cheesemonger of the Year, in addition to being an exercise in individual talent, are also a mechanism for professionalization and maintaining standards in the industry. These types of competitions create role models, stimulate continuous training and give the profession the visibility it deserves.

Specialty cheese shop

A moment of transition for Romania

In Romania, we don't have any participants yet, and the term cheesemonger, as I mentioned previously, still arouses astonishment.

But, this lack is not a minus; it is a beginning!

We are at a time when the number of artisan producers is growing, people are becoming more curious, and dedicated training is starting to take shape. International programs, such as the Academy of Cheese , bring context, structure, and professional vocabulary. From here, the path can be built: through education, through curiosity, and through that combination of passion and discipline that allows a new craft to flourish.

This growth space is an opportunity. As the market evolves, new roles, new standards and, inevitably, new people emerge to take the profession to the international level.

Young Cheesemonger of the Year is a barometer of dedication to cheese, a catalyst for future generations, and a mirror of how cheese culture is developing globally.

I like to dream that one day we will also have a fromelier or a cheesemonger in this competition.

Between November 12-14, I will be in Bern, jury member for the World Cheese Awards 2025-2026 and will also be closely following the Young Cheesemonger of the Year . I promise to come back with impressions, images and details directly from behind the scenes, because such moments are worth sharing with those who love and respect cheese.

If you are interested in how cheeses are evaluated globally and what happens behind the scenes of competitions, you can find all the relevant articles in the International Competitions category.