The Cheese Lovers’ Guide to Holiday Entertaining

Individual cheese serving on a gold filigree plate–a simple yet elegant way to present your holiday cheese course

For me, the holidays seemed to arrive so quickly this year. One minute I was grilling in the backyard and now Thanksgiving will soon be upon us. While it’s nice to believe in the spirit of the holiday season, more oft than not, most of us find ourselves frazzled and overwhelmed by never-ending to-do lists, endless parades of houseguests and a million other things that must be accomplished before one can declare the holidays a success. Of course, in addition to the frenetic pace of the season, we are expected to pull off flawless dinners and parties with menus gleaned from Martha Stewart’s enviable canon of entertainment books.

This year, I’m seriously considering skipping serving full-blown holiday dinners in favor of tapas-style small plate gatherings. It will certainly be easier to prepare and I rather like the idea of informality during a time of the year in which we could all use a little cheer. In keeping with the small plate theme, I’ve already starting thinking about cheese–yes, I absolutely love a cheese course and think it’s a lovely way to start off a holiday meal. The possibilities and pairings are endless and you should feel free to be as creative as you’d like when selecting your cheeses and condiments. Parties are also a great place to introduce a new wedge of something unusual and unfamiliar. For instance, if you’re looking to squander your Christmas bonus, a round of pule–a bizarre cheese made exclusively from donkey’s milk–will set you back $1,700. A splurge like that isn’t likely to be one in which everyone can indulge (obviously) but that’s not an excuse for assembling a dull cheese board. Even common, familiar cheeses can dazzle when paired with stellar wine and food.

For this holiday season, I’ve prepared a useful guide to cheese descriptions and pairings and, don’t forget, the cheesemonger at your local specialty store can provide helpful selection and pairing advice. So don’t be afraid to ask!

ASIAGO

Taste  and texture – Mild and creamy when young; nutty and semi-sharp with age (Hard)

Pairings – Cabernet Sauvignon, Merlot, Syrah (Wine); Red or green grapes, figs, crusty bread (Food)

BLEU

Taste and texture – Tangy, ripe and earthy (Semi-soft to hard)

Pairings – Cabernet Sauvignon, Sparkling wines or Port, Syrah, Zinfandel (Wine); Figs, pears, walnuts, fruit and nut breads (Food)

BRIE

Taste and texture – Creamy, rich and buttery (Soft)

Pairings – Sparkling wines, Chardonnay, medium-bodied Pinot Noir (Wine); Green apples, strawberries, pears, toasted walnuts, crusty breads (Food)

CHEDDAR

Taste and texture – Mild to sharp, tangy and robust (Semi-hard to hard)

Pairings – Gewürztraminer, Riesling, medium-bodied Merlot, Syrah (Wine); Red or green apples, grapes, cherries, cashews, dark breads (Food)

GOUDA

Taste and texture – Mellow, rich caramel (Semi-hard to hard)

Pairings – Riesling, fruity Zinfandel, Merlot (Wine); Red apples, toasted almonds, dark breads (Food)

GRUYÈRE

Taste and texture – Buttery and toasty (Hard with a firm, yet pliable texture)

Pairings – Chardonnay, Riesling, Sauvignon Blanc, Syrah (Wine); Red apples, hazelnuts, hearty breads (Food)

HAVARTI

Taste and texture – Smooth, buttery (Semi-soft)

Pairings – Lesser-oaked Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir (Wine); Pears, red grapes, almonds, rye bread (Food)

MONTEREY JACK

Taste and texture – Mild and slightly zesty flavor, becomes nutty with age (Semi-soft to hard)

Pairings – Sauvignon Blanc, medium-bodied Merlot, fruity Zinfandel (Wine); Plums, peaches, toasted pecans (Food)

MOZZARELLA

Taste and texture – Delicate and mild, milky (Soft to semi-soft)

Pairings – Lesser-oaked Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir (Wine); Olives, tomatoes, roasted red peppers, crusty bread

PARMESAN

Taste and texture – Sharp, yet savory flavor that intensifies with age (Hard, with a granular texture)

Pairings – Gewürztraminer, Riesling, Sauvignon Blanc (Wine); Figs, raisins, walnuts, hearty bread (Food)

PROVOLONE

Taste and texture – Slightly tart and salty flavor (Semi-soft when young; hard when aged with a smooth, firm texture)

Pairings – Merlot, light-bodied Pinot Noir, Syrah (Wine); Pears, red grapes, figs, olives, hearty bread (Food)

SWISS

Taste and texture – Sweet to sharp, nutty (Semi-hard)

Pairings – Sauvignon Blanc, young Cabernet Sauvignon, light-bodied Pinot Noir (Wine); Green grapes, cherries, toasted almonds, pumpernickel (Food)

CONDIMENT SUGGESTIONS

Fruit paste (quince, pear, etc.), fruit compote, jam/preserves, honey, whole-grain mustard, pesto, olive oil

ACCOMPANIMENTS

Crostini, toasts, crackers, grissini (breadsticks), cornichons, fruit