10 fabulous cheese plates on Pinterest

With the holiday season well and truly upon us, it’s high time to consider what cheese you’ll be offering/scoffing (that is if you haven’t already).

I’m a big fan of Pinterest for ideas, be it for mouth-watering dishes or style titbits, so I’ve picked some of my favourite cheese boards pinned on the site; perhaps they’ll inspire you in time for Christmas or your next soirée.

Found on Joannagoddard.blogspot.com
Via Missykay

This pin originates from Joanna Goddard’s cheese-friendly food and lifestyle blog. She’s selected six cheeses for the perfect cheese plate, a well chosen arrangement of soft, blue and hard cheeses.

Found on sbs.com.au

I like the quirky cut-out style of these graphics. A winning cheese board pin: simple and informative.

Found on roughluxeperspective.blogspot.com
Via Thistle Coltsfoot

More traditional, this lush, wholesome board was pinned from another lifestyle blog, Rough Luxe Lifestyle. I love its autumnal harvest look, with an inviting display of figs, dried apricots, nuts and range of exotic cheeses.

Found on domeafavorblog.com
Via Lindsey McKitterick

This is a textbook cheese board pin. Clear images and concise, arrowed labels. What more could you ask from a cheese platter guide?

Found on stylemepretty.com

In contrast to the others, Jessica Sloane’s clean, neatly arranged cheese board separates each element: cheese on a round board, olives, nuts and chutney on a stripy serviette and fresh fruit loaf with assorted crackers on a separate board.

Found on cali-zona.com

Poking out from the mounds of cheese and crackers, I love how the sprigs of rosemary point, like fingers, towards the colourful condiments. Thumbs up from me.

Found on mildredmildred.tumblr.com
Via Elizabeth Langston

Never mind that this pin was found on a tumblr called mildredmildred (brilliant name), this vivid photo leaps off the screen with its voluptuous jam, ripe figs, speckled cheese, crunchy hazelnuts and gorgeous plums. You can almost taste each ingredient.

Found on designmom.com

This minimalist cheese board is carefully stocked with Mediterranean delights from Italy, Spain and Greece. The author, Lindsey Johnson, coins a handy phrase for choosing the right cheese: Something old, something new, something goat, something blue.

Found on thepartydress.net
Via Wine Gifts

Round as a full moon, this symmetrically pleasing board aptly features a goat’s cheese called Midnight Moon. I’m taken with the subtle yet confident font labelling each item, plus the rich red board contrasts beautifully with the yellow Cheddar, purple grapes, pale Gouda and caramel-coloured fig chips.

Found on buzzfeed.com

This pin proves that Buzzfeed can be useful as well as funny. The image instantly conveys the different flavours you ought to buy. And when you click through, you’ll find the reasoning behind each choice, what to look for, as well as inexpensive supermarket brands to try.

To Brie or not to Brie

That is the question. It was inspired by two influences: 1) Linnea requested a post about Brie 2) I just learnt that Benedict Cumberbatch will star in a new production of Hamlet next year. And now I’ve been thinking about it, there are definitely some parallels between Shakespeare’s great tragedy and this popular cheese. 

“Soft you now!” Hamlet cries near the end of his famous speech, which perhaps overtly refers to Ophelia. However, I like to think he was referring to the squidgy texture of Brie. And “O! that this too too solid flesh would melt” to me, clearly expresses his desire for a more mature and therefore runny cheese—perfectly understandable. “Fie on’t! ah fie!” sounds suspiciously like it should be “Brie on’t! ah Brie!”

Like Hamlet, I am fond of this rich and creamy cheese. Who isn’t? Its pliable nature goes divinely with a sweet accomplice, namely cranberry jam or redcurrant jelly. I tried Le Rustique’s Brie de caractère, which indeed did have character. Mild with a slightly sour note, not unlike the Kidderton Ash I tried last month, there is something rather comforting about it.

I tried Brie de caractère melted on an oat pancake with redcurrant jelly.

Although this looks like a horrible injury, it tasted yummy.

I also tested one of James Martin’s recipes: figs with Brie and parma ham. Easy to assemble and absolutely delicious. James suggests a modest portion for one: two figs paired with two slices of parma ham, some Brie and redcurrant jelly. I duly scoffed five.

Incidentally, figs were a common Shakespearean theme, often indicating an insult or an unimportant or worthless matter. I find this strange as I have nothing but praise for figs and this understandably prevalent cheese. The answer to my question? Of course it’s to Brie.