Do you know the rule of 3 to always make your cheese platters a success?

A good cheese platter is the guarantee of a convivial and gourmet moment. But before enjoying it, you still need to prepare it without making any missteps. Too many choices, not enough diversity or even a poor layout can ruin your efforts. Fortunately, there is a simple and foolproof rule to impress your guests: the rule of 3. By respecting a few key principles, you will master the art of balancing flavors, textures and aesthetics. Ready to become a cheese platter pro? We guide you step by step for a result that is as delicious as it is delicious.

Putting together a cheese platter is an art, and the rule of 3 is the key. First, focus on variety: choose three different families of cheeses such as a Roquefort for a blue-veined dough, a Comté for a pressed dough and a Camembert de Normandie for a soft dough. You can also playing on the terroirsby proposing three cheeses from the same regionfor example the Savoyard trio Beaufort, Reblochon and Bleu du Vercors-Sassenage. Finally, to surprise your guests, rely on three types of milk : an Ossau-Iraty with sheep’s milk, a Banon with goat’s milk and a Brie with cow’s milk.

Once the cheeses have been selected, it is essential to plan the right quantities. For a platter served at the end of a meal, count between 70 and 90 g per guest. For an aperitif version, increase slightly to 80 to 120 g, while a 100% cheese meal will require between 150 and 250 g per person. Finally, for an impeccable result, respect tradition: arrange the cheeses in a circledu softer to more refinedclockwise. Place the hard cheeses at the edge to make cutting easier and make sure they do not touch each other, enjoy your meal!