Cheese Platters and Wine Tasting for the Happiest New Year!

The cheese platter is back to stay. Ok, I know it probably never left, but it is so exciting to see the resurgence of the cheese cart, the cheese course and artisan cheese platters on buffets and at events. I had a ball at Point Reyes Farmstead’s new Fork Culinary Center where I taught a cooking class. Every time I go there, I learn more and more about the magnificent art of wine and cheese.

300 tasting plates for Laura Werlin's class

Last spring at the Pebble Beach Food and Wine Weekend, I worked side by side with cheese celebrity, expert and author, Laura Werlin. Her wine and cheese pairing for 300 was a huge hit, easily holding its own against the jam packed demonstrations of Jacques Pepin, Michael Chiarello and Thomas Keller! Here are some top tips from Laura Werlin’s fabulous web site for buying and pairing cheeses.

4 wine glasses each for 300 guests!

Laura Werlin’s Tips for buying cheese:

For some people, the hardest part about entertaining with cheese is figuring out which cheeses to buy. Like buying wine, buying cheese can sometimes be a scary venture. Here's what you do:

• Buy at least one cheese you are familiar with. This could be cheddar, Swiss, Monterey Jack or all of the above. Buying familiar cheeses will allow you to be relaxed when you serve them.

• Buy one or two fresh cheeses. Fresh cheeses are ones that haven't been aged, such as fresh goat cheese and mozzarella. They're always crowd pleasers and readily available. Be sure to buy the best quality mozzarella you can afford, preferably one that's sold fresh in water. The vacuum-sealed variety is best when used on top of a pizza rather than at a cheese and wine party.

• Buy two similar cheeses made by different producers or made in different styles. If you live in an area where artisan and specialty cheeses are available, then choose two cheddars made by different producers. You'll be amazed at the difference! If not, then simply choose two kinds of cheddar - mild and sharp - and buy them both. Your guests will have fun trying both kinds of cheddars with different wines. You'd be surprised how the same cheese, when made a little differently, will go with entirely different wines.

• Buy aged cheeses. Aged cheeses are ones that are harder and saltier. The most famous aged cheese is Parmigiano-Reggiano, and it always makes a great addition to a cheese and wine party. You might also consider an aged asiago or an aged sheep's milk cheese such as Manchego or Pecorino.

• Include at least one blue cheese. Many people put blue cheese at the top of their favorites list. It's especially good with dessert wine. Consider the classic Maytag Blue or a crumbly Gorgonzola. (Don't buy the pre-crumbled variety though. It's not as flavorful nor nearly as creamy).

• Serve one washed rind cheese. Washed rind cheeses are the strongest and most aromatic of all the cheeses. This means that not everyone may embrace them. Still, for those who like stronger cheeses, nothing satisfies like a washed rind cheese. These cheeses are distinguished by their orangish or pinkish rind and are almost always soft and creamy in texture. Examples of washed rind cheeses include Cowgirl Creamery's Red Hawk, Marin French Cheese Company's Schloss, Italian Taleggio, French Epoisses, Reblochon, and Livarot, and Alsatian Munster. When serving washed rind cheeses and blue cheeses, you may want to put them on separate plates. This will keep the stronger cheeses from affecting the flavors of the milder ones.

Local artisan cheeses at Cow Girl Creamery in Point Reyes

• Buy one ounce of each cheese per person. This means that if you're having eight people and eight cheeses, you will need a half-pound of each cheese.

Her site discusses everything from storing cheese to wine and cheese pairings and accompaniments. My suggestion is to find local versions of the cheeses, such as the creamy- luscious Point Reyes Blue. So, entertain with ease, bring on the cheese!

Enjoy!