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Food & Drink

Cheese plates 101: Cheese Magic’s Jay Luther schools us on this party favourite

What party wouldn’t be improved by an awesome cheese plate? For those of you about to drop some serious cheddar at the cheesemonger’s, we asked Jay Luther of beloved Kensington shop Cheese Magic (182 Baldwin, at Kensington, 416-593-9531, facebook.com/CheeseMagic) for some guidance, then put together the ultimate Toronto cheese board.

JAY LUTHER’S ESSENTIAL TIPS

• Make sure you have a variety of textures and intensity levels – include goat cheese, sheep’s milk and cow milk cheeses, and maybe some smoked or blue options. 

• Try to cover all your bases. Aim for five or so different selections.

• Figure about 50 to 75 grams of cheese per party guest.

• Leave cheese out for 30 to 40 minutes before serving. “Cheese is always better at room temperature – in any circumstance.”

• If careful pairings are lost on you, just buy what you like and have fun. “I mean, it’s cheese, right? Almost no matter what, it’s going to be good.”

• When it comes to extras, simple crackers and breads are a safe bet. (Luther likes Carr’s Table Water crackers.) 

CHEESES 

  • Bleu D’Auvergne from France
  • La Sauvagine from Quebec
  • Goat’s milk Gouda from the Netherlands
  • Cave-aged Gruyère from Switzerland
  • Cow’s milk cheese washed with Beau’s beer from Waterloo, Ontario

(all from Cheese Magic)

EXTRAS

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