Books & Spoons: CHEESY AUTUMN FELLOWSHIP

The days are getting shorter, the evening colder, and it is the perfect time of the year to invite friends over for a great evening of fellowship.
A great evening with friends, talking for hours, while enjoying lots of good bites of delicious food.
There a lot of advice and 'rules' of how a great  cheese tray should be built together. And that is all good. At least with that you get lots of variety. But before I get to that advise more deeply, let me remind you - choose something you would enjoy eating. Trying new things and flavors are lovely, but have at least some flavors you are not only familiar with, but a fan of.

If you want to serve a variety of cheese, you can mix and match it couple different ways to get different textures and flavors.
You can mix it by the different groups 'families' of cheese, for example aged, soft, firm, and blue. Or you can try selecting cheeses by the type of milk used - goat, cow, sheep. I would serve at least one cheese you are familiar with.
Always serve some bread, and crackers, on the side. You can also get  jarred condiments, different fruits, or for example artichoke hearts, roasted peppers, caramelized onions, olives etc.
Also different cured meats,  such as prosciutto and different salamis are great choices.
Always have a separate knife for each cheese, especially for the soft varieties. You can assemble your try in good time before your company arrives, since they are best at room temperature.
If you have a big company arriving, label each cheese for the guests.

Here served: St. Agur blue cheese, brie, Iberico cheese, Fuet salami, Chorizo sarta, Serrano ham, mango, pears, strawberries, grapes, fetacheese stuffed olives, plums with variety of breads and crackers.

So light a lot of candles, buy some great wine, get a good variety of cheese and accompaniments, and enjoy your evening!
~ Cheers!