Building a balanced cheese board (socials,

posting & presentation)

Looking to add specialty cheeses to your menu, but want to ensure cross utilization throughout dayparts? At Entegra, we have a wide variety of specialty cheeses contracted. These delicious options can be savored throughout the day as well as highlighted on any cheeseboard.

What makes a balanced cheese board?

Typically, using three to five varieties of cheese accompanied by an assortment of olives, nuts, dried fruits, cured meats, fermented vegetables, honey, spreads, breads and crackers creates a balanced board. The cheeses should range in color, consistency and flavor.

Cheeses are aged at different rates, and this helps contribute to the texture and complexity of flavor. Simply put, soft cheeses are aged for shorter periods of time and hard cheeses can age up to 36 months. Having a combination of cheeses on a cheeseboard allows guests to experience a vast expanse of the cheese spectrum. Here are some examples in each category:

• Soft – Brie, Camembert, Chevre, Roquefort

• Semi-firm – Fontina, Gouda, Jarlsberg

• Hard/aged – Pecorino, Gruyere, manchego

Soft

Brie, Camembert, Chevre, Roquefort

The soft, creamy cheeses like brie and camembert can easily be added to the breakfast menu to fluff up an omelet or even add an interesting texture to French toast. When tossed in with pasta dishes or added to panini and flatbreads, a little cheese goes a long way to enhance the dish.

Semi-firm

Fontina, Gouda, Jarlsberg

Parmesan is a hard cheese – so the same principles apply for usability with other hard cheeses in the kitchen. A little creates a lot of flavor and the versatility allows application throughout the menu. A sprinkle on eggs, in soups, pastas and topped on vegetables and potatoes enhances flavor while stretching the budget.

The semi-firm cheeses may be most popular for their contribution to hot dips and fondues, but their ability to melt and their amazing depth of flavor allow them to shine in quiches, boules, tarts, omelets, gratins and the ultimate scratch mac and cheese.

Hard/aged

Pecorino, Gruyere, manchego