5 Strategies For Creating a Healthier Cheese Platter

 

Ultimate Cheese and Charcuterie Board | Chef Tara Radcliffe

Video taken from the channel: At Home with Tara


 

How to Make a Cheese Board

Video taken from the channel: Fraîche Living


 

Charcuterie & Cheese Boards | Basics with Babish

Video taken from the channel: Binging with Babish


 

34 DELICIOUS FOOD HACKS WITH CHEESE AND OTHER GOODIES

Video taken from the channel: 5-Minute Crafts GIRLY


 

How To Create a Cheese Board | ENTERTAINING WITH BETH

Video taken from the channel: Entertaining With Beth


 

How To Build The Ultimate Cheese Board • Tasty

Video taken from the channel: Tasty


 

How to Make the Ultimate Cheese Board

Video taken from the channel: Bon Appétit


5 Tips For Building a Healthier Cheese Platter. chevron_left PREV: The “Fat-Burning Zone” Exp chevron_right NEXT Pre-portioning also relieves guests of the burden of wrestling with a cheese knife with a drink or plate in their hands. Tags cheese cooking tips creating healthy habits holidays nutrition tips. Building the perfect healthy holiday cheese platter Here are 5 of the healthiest and tastiest cheeses that you can use to build a holiday platter that friends and family will rave about. Place the cheese on the platter first, then fill in the open space with garnishes.

On a circular or square platter, fill the middle of the platter with a garnish (like fruit) and place the cheese around the perimeter. RELATED: Crudité Platter 101 (How to Make a Vegetable Platter) How to Make a Cheese Platter (Tips & Tricks) Choose a cheese platter – pick a cheese platter or a cheese board large enough to hold all of your cheeses, as well as your accompaniments. You’ll also need cheese knives (one for each cheese) and cheese.

Cheese plates can look very proper and fancy, but I’m going to let you in on a secret: It is SO. EASY. to build a fancy cheese plate – you just need to follow this basic order of operations. Don’t be afraid to get creative and have fun with it – you’re already on your way to making a perfect cheese plate. When choosing a cheese there are two main things to consider: saturated fat and sodium content, both of which aren’t doing any favours for your heart’s health. Lower fat.

Katie Workman / themom100.com. The seven best cheeses for a cheese platter (and a few extra) presented here are a bit more unusual than brie, cheddar, and some of the other cheeses commonly encountered on a cheese plate. You should feel free to pick the ones that appeal and combine them on a plate. 1. Textures of cheese – bring a variety to the party – mix it up with soft, semi firm and hard/aged cheeses!

2. Same goes for type of cheese. mix up the type of milk – cow, sheep, goat, maybe even get crazy with a combo of 2! 3. Allow for about 3 ounces of cheese per person. Adventurous Option: Humboldt Fog Goat cheese (California) Tips for Buying Cheese. All of these cheeses are pretty easy to find at any grocery store or fine food market that has a cheese department.

Don’t be afraid to ask a store employee for a particular type of cheese. A cheese platter with a dietitian’s twist To build the healthy platter of your dreams instead, my first tip is to focus on colour. That means fresh fruit and vegetables – and lots of them.

List of related literature:

Space your cheeses well apart on a serving board so their flavors do not mingle, and make sure that they are at room temperature.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

The best results came from using a two-step baking method, “waterproofing” the crust with egg wash, layering cheese to prevent sogginess, and, of course, salting the sliced tomatoes to remove excess juices.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

• Guideline 3: Limit intake of foods containing saturated fat, added salt, added sugar and alcohol.

“The Essential Guide to Fitness” by Rosemary Marchese, Julie Taylor, Kirsten Fagan
from The Essential Guide to Fitness
by Rosemary Marchese, Julie Taylor, Kirsten Fagan
Cengage Learning Australia, 2019

Measures that help with salt restriction include avoiding the addition of salt to food, cooking with herbs, using fresh fruits and vegetables instead of canned, choosing fresh meats instead of deli or processed meats (e.g., bacon, sausage), and avoiding obviously salty foods (e.g., potato chips, pretzels, salted nuts).

“Primary Care E-Book: A Collaborative Practice” by Terry Mahan Buttaro, Patricia Polgar-Bailey, Joanne Sandberg-Cook, JoAnn Trybulski
from Primary Care E-Book: A Collaborative Practice
by Terry Mahan Buttaro, Patricia Polgar-Bailey, et. al.
Elsevier Health Sciences, 2019

5 Don’t eat the browned or charred portions of cooked meats and cheeses.

“Integrative and Functional Medical Nutrition Therapy: Principles and Practices” by Diana Noland, Jeanne A. Drisko, Leigh Wagner
from Integrative and Functional Medical Nutrition Therapy: Principles and Practices
by Diana Noland, Jeanne A. Drisko, Leigh Wagner
Springer International Publishing, 2020

Gently fold the slices of cured meat, scatter vegetables around the board so everyone can reach some, drain the mozzarella, then tear it apart into big chunks and drizzle 1 tablespoon of the olive oil over it, to add some shine.

“Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas!” by Zoe Sugg
from Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas!
by Zoe Sugg
Hodder & Stoughton, 2018

I like these three: (1) Use low-calorie or low-carb bread, (2) opt for reduced-fat cheddar cheese, (3) enjoy openfaced for double the bites so you feel like you’re getting more volume for the same amount of calories.

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better
by Joy Bauer
Hay House, 2016

I also use cauliflower to make low-carb bread and crust for delicious and healthier renditions of Bauer family faves like grilled cheese sandwiches, pizza, and quiche.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

• Simple salt reduction will adversely affect the cheese quality and safety.

“Handbook of cheese in health: production, nutrition and medical sciences: Production, nutrition and medical sciences” by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel
from Handbook of cheese in health: production, nutrition and medical sciences: Production, nutrition and medical sciences
by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel
Wageningen Academic Publishers, 2013

Added herbs and spices also give color to the cheese, and improve presentation and attractiveness of the cheese to consumers.

“Encyclopedia of Dairy Sciences” by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
from Encyclopedia of Dairy Sciences
by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
Elsevier Science, 2011

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

View all posts

84 comments

Your email address will not be published. Required fields are marked *

  • As someone who’s worked in a cheese store for the past 3 years I nearly nutted being able to know exactly what a babish video was talking about

  • Gouda and Brie (missing here) are definitely our favorite and they never fail to amaze my guests during parties. One thing to improve is to have a bigger and badder cheese board with all knives and forks and accessories. Ive got mine from radiant royals and they have got everything for entertaining cheese lovers than just a slate board in the video.

  • This is a decent vid. My recommendation is to buy a new cheese every two weeks. A little goes a long way, so you can try it with different condiments and wines. Write down the cheese variations you absolutely loved, and at the end of the year you can host a party with your top choices on a custom board. Also you don’t cross contaminate one knife with all the cheese. Get yourself a cheese knife set!

  • Please don’t touch your hair then touch the food. It’s so off putting. I stopped watching. Such a shame as I was looking forward to this.

  • Loved the cheese board! Like the idea of laying out soft to hard but I’d definitely skip the honey for a European palate. Nice to see local artisan cheeses being picked particularly love the Manchego though I’d love to sample that blue, too. Nice work, folks:-P

  • oh my goodness….this makes our species apear so unbelievably soft lol. like a ripe peach. don’t be to rough with them or they will bruise.

  • I know this was made before covid but even without covid hands on everything, licking fingers and touching hair not great for the family or friends that will be eating it. Music quite loud would have been better without. Needs utensils, crackers, breads. Nice board though.

  • Sobrasada is red, veeery soft, stringy, and you spread it. This very clearly is a rosette de Lyon, and they are absolutely different.

  • 8:59 YOU JUST MADE IT HARDER TO EAT THE GODDAMN OREO BECAUSE NOW EVERY SINGLE TIME YOU WANT TO DUNK ONE IN THE MILK YOU NEED TO PUT IT ON THE FORK: THAT´S WHY WE USE OUR HANDS!YOU MADE IT HARDER: ITS NOT A LIFE HACK THAT MAKES ANYTHING EASIER IT JUST MAKE YOU LOOK STUPID AND IT´S NOT PRACTICAL AT ALL!

  • That looks really beautiful. But can someone tell me at what kind of event cheese boards are served? And how are you supposed to eat them? Do you take it with a fork or with your hand? Do you put in on a plate or take it straight from there? Do you eat on them own? I know the lady said fruits pair well with cheese but I’m kind of used having it on bread.. This seems very overwhelming ��

  • I am new to selecting the right cheese and putting together a cheese board. Thank you so much, Beth! You just taught me how to do that. Happy New Year!

  • Thanks for not only showing how to build a cheese board, but also providing some instruction on composition of the ingredients once you have assembled the board. Liked seeing what cracker/bread goes with the cheese as well as the finishing touches.

  • AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAÀAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAÀAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAÀAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAÀAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

  • I use a slate board, that not only looks nice but it gives me the option to write with chalk on the slate so as to identify each cheese.

  • Life saver! Last minute cheese board and appreciate you doing all the recommendations for a beautiful spread������ heading to store thanks Beth!!

  • Americans really need to find spanish cured meat like cured chorizo, fuet, longaniza or lomo curado. You should really give them a try.

  • Beth, this is a wonderful tutorial. I love watching your videos. Very inspiring! Thank you so much for sharing and brightening my day☀️

  • Thanks so much. I really appreciate your suggestions on the combinations, very helpful. I’m just learning about cheese trays, and how to put them together.

  • Thank you so much, I have never made one and am asked to bring one to a function this weekend. So I searched on tube and decided to open your video, the best thing I could do… brilliant video, and so fresh and clear presentation style..

  • Dear Beth, I’m not going to lie, I’ve never been a fan of cheese or boards. But, after viewing this video, you have changed my perspective of it. This changed my life completely. Thank you Beth.

  • Just got me a couple of cheeses tonight and wine and add ons to the board. I’m so excited to put it together after the kids are sleep ��

  • Just one tiny thought. A few years ago a cheesemonger taught me to snip the grapes into small bunches. Nothing is worse then watching people play tug of war with your grapes. Looks exactly the same but its a small step to help your guests.

  • I also like incorporating a little cream cheese onto my tray. A pitted date, stuff it with cream cheese and top it with a pecan. Heaven. The pepper jelly is also great with cream cheese.

  • I love it when babish talks about food that I understand. I’m from France and hearing an American talk about cheese that way is refreshing.

  • I would really like to try one of these, but A: I’m lactose intolerant B: I’m a picky eater and don’t like most meats like sausage and salami and stuff and C: I can’t afford it and have no friends to share it with ��

  • I posted this in Delicious Dish when you first put this video out. Today, I posted it yet again because this is the perfect time for such a thing! Thanks, Dear….and HAPPY HOLIDAYS / Merry Christmas! xoxo

  • Bethit’s been 3 years now and I still find myself on the cheese aisle at Trader Joe’s hoping their cheese pimiento spread will make its return for the holiday. But no, it’s still discontinued! Do you have a recipe for this? 

  • This cheese board would go over so well at my little Christmas gathering! I’m having family over but my apartment is way too tiny to host a full meal. But some lovely cheeses, fruits and spreads, tasty crackers… That would work! Thank you for the idea!

  • What about mozzarella? Or have you alreadyyup. In a sense, he’s done it. The correct question is what HASN’T he made into a physical edible meal?

  • One of my favorite flavor combinations with Brie is sweet hot mustard (a spicy honey mustard) and a thin slice of fresh green apple. It’s a weird combination but it’s delicious!

  • These look so fun but I’m watching this during covid19 quarantine and the idea of peoples hands close to food you might eat isn’t great

  • Mom: Where’s my cutting board?

    Me: Oh don’t worry. I just added some shaved soap it has different kinds and textures and for the meats and preserves I just added some flavored straps of candles as for jams some hair gel.

    Mom: COME HERE.

  • Hey girls, do you drink coffee with or without milk? ☕️ Share in comments! Amazing way to make iced coffee
    8:02

    Delicious fruit tricks https://www.youtube.com/watch?v=PlvdCDWC0C8

  • Hey… this has great recipes… the only prob is the name “girly”.I know girls make this but all can watch it if have a different name… but I get it… change only if you want

  • I’m a simple man I just get fresh baked bread for everyone with olive oil cheese some dried meat and salt with good hardy red wine

  • NeyjfbjsyhfnChwdvwfh5hwrjei74knegk58lrukkkr74uk37oo4o489RHKRUK47I46I74O74KFHLkxDJEYUEYNRYK46JDK36I4YUTJDHMEYK4Y4HKU5YYKRK4UMRHO8RYOFUMEULRKEHK26IEYMDM5OYRK3U26KRJM3YIR3YKU4

  • Babish: makes crazy expensive and awesome meat and cheese board

    Me: Puts crapy cheese That can’t even be called cheese boloney and some stale bread on paper plate

  • This reminds me of Vespa. Minus the all the crunchy veggies and waaaaay more expensive.
    My Oma and Opa would have it for dinner. Sadly I’m the only one who likes goat flavored things in the family.
    I freaking love goat cheese and crystalline.��❤��❤❤

  • Where is the cheese fruit?… oh sorry I meant… where is the fruit cheese?

    Although in Australia there is such a thing as cheese fruit… if you want to find out more about Australia and the amazing (but weird) Indigenous vegetables food that we are starting to have available over here in Australia I recommend (after the COVID-19 disaster is over) coming over to Australia and checking out the unique flavours that we have and starting to ship overseas.
    Australia is where the macadamia originally came from.
    We have lemon myrtle, finger limes, Bunya nuts, Davidson plum, unique yams, pepper berries, breadfruit, chocolate fruit and eucalyptus as some of the flavours that Australia has added to the international food scene.
    We also use insects like green ants as unusual ingredients in our food. These ants are acidic but will take on the flavor the greenery that they are eating eg lime or mango.
    I live in Queensland near Fraser island and the Sunshine Coast and would love to introduce you (and crew / +1) to some of our Amazing scenery, Intriguing people and culture as well as our extremely unique food.
    I do have a reason for this post and offer I’m currently in my third year of an education degree at USC on the Sunshine Coast and would be quite interested in trading being a tour guide of my unique country to talking to you about producing a series of videos that would help improve adult learners ability to improve their numeracy & literacy.
    I do volunteer work… or I used to and want to go back to doing so.… Working with adult learners with disabilities and special needs to help improve their numeracy and literacy. However it is sometimes hard to obtain resources that can be used with these students that these students are happy with.
    Improving cooking skills or discussing food / eating is one of those things that I believe can help improve these skills in a less confronting and academic setting than traditional learning materials. Most of these students have bad experiences with academic settings and so therefore I try and make my lessons and ‘classroom” as far from academic as possible.

  • The skin of the salami or other cured sausage that you remove can be used as a flavouring before you throw it out. Just place in the freezer until needed.
    You can add the runs of strong flavoured cheeses like Parmesan to the freezer and add to soups or stews in the same way.
    When your sauteing onions and other hard vegetables toss it in the frypan and sauté it along with the onion. When you take the onion off the heat remove the skin casings and throw away. This will give the oil & onion The flavour profile of the sausage intensifying the flavour without having to add the sausage itself to the pan. As you can imagine this is very good in dishes where you are adding bacon or pork products and will give the smokiness and spices of the sausage.
    Likewise you can add it to vegetable stock that you will be adding to dishes like ham & pea soup or other soups or stews where pork, or bacon or ham is one of the major flavours. Just like with the onion remove it before adding too many ingredients and you will get the flavour without having to add the sausage. You can always add more sausage but this intensifies the flavour.

  • I would like to put something like this together for the next holiday (that family can actually get together.. thank you 2020..) but there are pork and pepper allergies, so I am curious what options might be available for substitutions.

  • I think she needs to rethink her choice of wardrobe. Her shirt is too tight, in my opinion…Hope her button doesn’t pop…she could kill someone

  • It’s so great seeing a variety on a board. I usually go by color, texture, sweet, salty, and I usually prefer Strong flavors, like wow, I need a musty red or a perfumy viognier. Great board.

  • So.. how does this work?? Everyone just digs in with their hand and contaminates the board? Also, where the seasoning?! Looks amazing..would it be so amazing to eat?

  • Tiny hint from a German: As Speck is a German word, the “s” in “sp” is pronounced like the “sh” in “shush”:) So it’s “Shpeck”

    (Though we’d probably call what you called Speck “Schinken”, since Speck tends to be more of a fatty, bacon-y situation)

  • Don’t like any of those cheeses. I would offerLancashire (crumbly); Red Leicester, Double Gloucester (with and without chives); Austrian, AND  Appledore Smoked cheese,  Dutch Edam. But OK with the other non-cheese items. Soft or remotely mouldy looking ‘products’ will ne’er cross my doorway. And the ‘Before or after Pudding’ debate should be personal choice. For me, I’d generally have cheese AFTER.

  • So far your charcuterie board is THE MOST SPECTACULAR one! I love the combinations, the structures, the selections of the cheese, as well as the arrangements, all is TDF! I’ll definitely make ours like yours. Thank you, happy holidays and GBU. Xoxo

  • Tara!!!!!! We LOVE this video sooooo much! Its so entertaining and so informative. We can’t WAIT to make out next charcuterie board. Hugs and kisses <3 love u Kathleen and Fiona

  • Me making this beautiful charcuterie and cheese board with no friends and no plans to have a dinner party just so I can eat it myself without sharing

  • So a lot of people can’t afford to do a big cheese plate, so here’s my tips for it! buy a few cheeses, whatever kinds you like, try to do a soft cheese, a harder cheese, and a salty cheese that’s in between. you can add others if you have the budget for it. I’ve noticed cheeses are around 5-6 bucks where I live so this would set me back about 18 bucks. then id go to Walmart and get a loaf of French bread. It’s about a dollar and you get plenty of bread. you could buy pretzels or crackers as well and I’d go to somewhere like Aldi’s and it would set you back about 2 dollars. I can usually find grapes for 3 bucks at Aldi’s but I’d pretty much get whatever fruit is cheap and in season at the time. so apples would work as well. Then one day when you’re planning dinner, go somewhere like kfc or Lee’s. they usually have an area inside with honey and jelly and stuff like that for biscuits. Take a bunch with you in your bag, or go to a place that sells the meats and cheeses and buy one fancy jelly. also utilize stuff you may already have at home. so fancy mustards, jams, etc. It’ll be expensive but not as expensive. lol

  • Button up that blouse, Tara. Don’t lick your fingers or touch your hair, either. (My Home Ec teacher is spinning in her grave). Yuck!

  • Ok i am going to be that commenter… if I recall correctly, in true French cuisine, charcuterie and cheese platters are not ment to be served together, they are two very distinct course. Charcuteries is usually part of the apéro portion of a meal or an appetizer course, where you would mix cured meats, cold cuts, pâtés and rillettes, maybe some mustard, and some varied pickles like cornichon, rémoulade, olives, etc. The cheese course on the other hand is usually served just before desert after the main course as a way to ease into the end of the meal. It would consist of a variety of cheese of different texture/milk/age, some savoury/sweet jams perhaps, and maybe some fruit like apples, pears or figues, but never raisins. Not sure where the raisin trends originated, from what I have been told it is very North American faux-French, probably something to do with the association to wine, but grapes are usually considered too overpowering to serve with cheeses. Obviously you do what you enjoy in the end, just thought I’d share the French way as I have experienced it in Lyon and Paris (not actually French myself but from Quebec, where I grew up with the same kind of charcuterie + cheese and raisin plates you show here) Love your videos!

  • ok Tara is having fun, this is most important. Have her tie her hair so it doenst go in the cheese then its a perfect video to impress people to start out the fun! thumbs up! this is how youtube videos should be. From kids to seniors, people understand her simple but enjoying atmosphere!! VERY WELL DONE!!

  • I always have to have a fig spread or cherry jam and some nice, spicy stone ground mustard to go with my meats and cheeses. Maybe a balsamic vinegar and oil for the breads, an antipasto, and I always enjoy a nice Camembert or Stilton cheese.

  • I don’t even like cheese and I don’t eat cured meat, I don’t know why I’m hear but babish has a great voice and I’m kinda enjoying

  • When my partner and I are doing a grocery shop.. he will stock up on chocolate/sweets and I will stock up on cheese couldn’t live without it ��

  • I feel like everyone leaning over it and breathing on it and putting their hands in there even if they wash up just contaminated everything. These boards are my new obsession but I would put toothpicks or little forks out so people can put stuff on a plate instead of touching everything

  • I like to wear gloves so I am not handling everything my guests will eat especially in these times and if I need to touch my hair I pin it back. Love the huge board and will use some of these suggestions.

  • and here I am eating an entire cube of cheddar in my bed, considering consuming a liquid for the first time in 3 years. (it’s not gonna happen)

  • What did she put inside that cute little mini copper pot @ 10:14 on the bottom right corner?? I don’t think she said what she placed in there, or if she did I didn’t hear her… ��

  • Why would I taken your example when you call it “INFAMOUS”??? Don’t you know it has a negative connotation? That means it is terrible!

  • Hi Tori, I’m such a fan of your blog and your personality. You seem like a sweet, caring and fun person. I’m happy that you’ve started a YouTube channel where you can share your recipes and entertaining tips! The charcuterie board looks so good! There are lots of different colours and healthy snacks to munch on. Also, your house is beautiful! Any chance you’d be able to do a house tour video in the future?

  • Goh I love this stuff, but my Asian family’s doesn’t! They find it strange and ask me where the real food is! Lol! I can only do this if it’s for a none Asian fam. Oye…

  • Your background music is distracting. I’d stop with the music, it’s easier to focus on what your saying. You did an amazing job. I’d dry the fruit off so it doesn’t run into the cheese, plus crackers/breads to the charcuterie as well ��

  • I’m OBSESSED with Midnight Moon, I literally cried the first time I tasted it because I had no idea cheese could taste that good. My aunt even bought me a wedge for Christmas.

  • Mmmm, olive bread with cheese wonderful! White Stilton with apricots is nice but I prefer a proper Stilton. Love the visual appeal of the board, Beth. A nice chutney would be lovely with that lot:-)

  • :::psssst::: grer-yerr cheese. ��
    It’s beautiful! Maybe some sliced baguette or crackers to go with it. I love your ideas.

    We do a dinner thing here at home when it’s just the two of us. It’s basically a charcuterie board, but there’s a little bit of condiment, cocktail knives and picks. Cocktail bread. Smoked oysters, marinated tuna. Boiled quail eggs. The stuff to make tiny sandwiches that you do yourself. I pretty much clean out the fridge. One of the best things I do, especially for company is a mixture of garlic stuffed green olives, pickled garlic, marinated feta, and balsamic pearl onions. Almonds and cornichons on the side. Mix in a pretty bowl. Leave out cocktail picks. Especially before dinner or something like that? Goes over huge every time.

  • Tbh I didn’t noticed all the negative things people said because I was focused on the good information… it really motivated me to do cheese boards for my parties, specially my wedding. Thanks ��

  • It’s beautiful but it’s a little too much for me. I would be afraid to touch it. Also where is the cheese knives and the bread and crackers? However I really think you have make a true work of art!!!! Way to go.

  • Great job… never mind the critics… I am going to get myself a board for sure after watching this…just one question.. what size is your board in terms of length?

  • the cheese and meats in this video make my wallet cry. the only think i can really afford for a cheese and meat board is sliced deli ham, turkey, and on rare occasions pepperoni and salami. and for the cheese just deli slice provolone and swiss with cubed cheddar and pepper jack cheese from the cheap side of walmart. then we use black olives and sweet gerkens and spear dill pickles…. and mustard

  • having a spread might be a fun way to showcase different cheeses also that unbuttoned shirt is a fun way to showcase those titts lmao! smh

  • The way she says charcuterie is so irritating, Sharrrkooderrree smh, what part of pronouncing a foreign word like the natives don’t Americans understand? If it’s a French word, say it like the French. At least have a go at it. As a British person I say “news” like “nyooz”, but “New York“ as “Noo York” out of respect for American pronunciation.

  • Once i have tried this mozzarella chase hack buy when I did all the thing like dip in egg and dip in flour and then dip in egg but when I put them in the pan the cheese melted why?����������������

  • simply beautiful and so is the board arrangement j/s.. I’ve made my own little cheese boards and they’ve been impressive for when I’m entertaining. Need to get me a bigger board for more options. I have subscribed to your channel. thankyou so much.

  • Beautiful table of goodies. I have to ask…where did you get that metal serving dish you put the olives in? I need one exactly like that.

  • Damn, BA… Don’t let the hateful comments get you down. I don’t understand why everyone is hating so much on this video?! I thought the host was witty and energetic! And I thought it was cute how he said “let’s get whimsical” he was being funny. Damn it, why is everyone so bitter these days?!

    Brad IS rad, but you know what else is rad? VARIETY. Jfc. Good job, BA!

  • I make a spicy maple syrup by combining maple syrup with a touch of frank’s hot sauce. It’s maybe not as good as spicy honey, but easier to find.

  • Your channwl is so u underrated! You are gorgeously elegant and the filiming/editing is beautiful, keep the hard work and good luck ❤❤❤

  • Hi Beth! thanks for another wonderful video. I have a question. I’ve tried brie in the past, but it was a little messy. Is it served chilled or at room temperature? If it’s room temperature, is there a time limit? Thanks!

  • Me: mom I want so,e cookies!
    Mom: ok looks at vid
    Time:2h later
    Mom*comes back *
    Me: WHO ARE THEY FOR
    Mom:u silly u wanted em
    Me:BUT NOT COOKIES SHAPED LIKE THAT dies

  • Oh yes. This is all we white people do. Obsess about the perfect cheese platter. By the way you forgot the six hundred dollar an ounce Beluga caviar and the thousand dollar bottle of 1990 Latour red Bordeaux.

  • honestly i was a bit disturbed by how you went into the jars with your hands right away. i hope you werent planning on storing the rest of that jar in your fridge afterwards.