# Recommend a few cheeses for a party cheese tray **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [November 20, 2023, 10:41pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445 "2023-11-20T22:41:45Z")\ **Posts on this page:** 18\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 21, 2023, 2:43pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/21 "2023-11-21T14:43:57Z")
It was at Zingerman’s in Ann Arbor that I had 3, 5, and 7 year old Gouda about fifteen years ago. My recollection was the 5 was significantly more raisin/prune-y than the 3, with more of those nice protein crystals in it. The 7 started becoming too much of a good thing. I don’t remember which dairy produced it, and results may differ among dairies. ETA, ah, I found a contemporaneous link/review: > [@Cheese... GLORIOUS CHEESE!](https://boards.straightdope.com/t/cheese-glorious-cheese/327745/11): > > My recent cheese kicks have been aged Gouda and Morbier. I’ve gone through several different varieties and ages of Gouda, and have decided that I most like the 5-year-old Gouda. The 3-year-olds still taste very young and very Gouda-ish. By 5-years, though, the cheese just changes character completely. I used to poo poo Gouda, but now that I’ve had it aged, I will champion it. An aged Gouda is complex, with fruity and nutty flavors. I taste port, whiskey, and raisins, in it. It’s absolutely fanta… I will say, though, that recently I had an aged Gouda more in the 2-3 year timeframe that tasted as aged as that 5-year one I liked back then. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [November 21, 2023, 2:55pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/22 "2023-11-21T14:55:36Z")
> [@pulykamell](#): > > It was at Zingerman’s in Ann Arbor that I had 3, 5, and 7 year old Gouda about fifteen years ago. Hmmm…Zingerman’s is less than an hour drive from me. May be overdue for a trip for one of their Reubens, and I’ll pick up some 5 year old Gouda too. If they still have it, that is. [Not seeing any 5 year on their online menu](https://shop.zingermansdeli.com/s/search?q=gouda)… ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 21, 2023, 2:59pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/23 "2023-11-21T14:59:33Z")
See what they currently stock! I know the last time I visited, which was probably ten years ago (I had a friend who worked at the university who has since moved), they didn’t have all those varieties. I still get some mail order Christmas gifts from them. Their holiday catalog is positively food smut. Great place, a little on the spendy side but worth it for the curation and quality. They also have/had a French violet mustard made with grape must, I believe, that is worth trying. A little bit mellow for my mustard tastes, but great in its own right. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [November 21, 2023, 3:02pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/24 "2023-11-21T15:02:58Z")
Well, University of Michigan is one of the colleges my younger son applied to for next year, so maybe I’ll see if he wants to do a visit over the holidays, with lunch at Zingerman’s. That seems like a good way to spend a day. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 21, 2023, 3:05pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/25 "2023-11-21T15:05:42Z")
The perfect nosh: a bottle of good Port, a bleu cheese, and some almonds. ---
**Author:** ![Jasmine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jasmine/32/2964_2.png) [@Jasmine](https://boards.straightdope.com/u/Jasmine)\ **Post date:** [November 21, 2023, 3:06pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/26 "2023-11-21T15:06:22Z")
Pepper Jack, Sharp Cheddar, Gouda, and Brie are a nice medley of varied flavors. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 21, 2023, 3:08pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/27 "2023-11-21T15:08:54Z")
You’re speaking my language! I might throw in some dried fruits too, like apricots, dates, figs. Man, I want a cheese snack plate now. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 21, 2023, 3:11pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/28 "2023-11-21T15:11:23Z")
> [@pulykamell](#): > > I might throw in some dried fruits too, like apricots, dates, figs. Mos’ def, to quote the youngsters. Come to think of it, I’ve got a really nice bottle of 10 year old Tawny in the closet. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [November 21, 2023, 3:14pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/29 "2023-11-21T15:14:18Z")
> [@Mean\_Mr.Mustard](#): > > What _are_ the basics, by the way? Am I correct that brie and Gruyere belong in there? Gouda? I’d say in order, you want: Some kind of semi-hard cheese (Jarlsberg, young cheddar, young gouda, Swiss etc.) Some kind of soft cheese (brie et al) Some kind of hard cheese (mature cheddar, mature gouda etc.) Some kind of goat cheese Some kind of blue cheese Some kind of sheeps milk cheese (feta etc.) Some kind of super hard cheese (parmesan, pecorino etc.) Some kind of super challenging cheese (a super stinky soft cheese) Decide how many cheeses you want and cut it off at that line, you can play around with the exact order based on your/your friends preferences. Too many cheeses is a punishing experience for people, I’ve found rarely is more than 5 or 6 enjoyable. If the goal is to discover cheeses and you’re willing to stand there all evening and personally explain why you chose a particular cheese and how to eat it, then by all means go for the super funky options your cheesemonger recommends and the entire backstory behind it. It sounds like you want to do that for a single cheese. For everything else, I want the cheddar on your board to taste the most like what I expect a cheddar to taste like so I can experience pairing it with a bunch of different things and experience how “generic cheddar flavour” is modified with each combo. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [November 21, 2023, 3:18pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/30 "2023-11-21T15:18:10Z")
> [@Munch](#): > > Aldi’s cheese and meat section is amazing Their Borgonzola is a triple creme blue cheese that is amazing. > **[The 7 Best Cheeses You'll Want to Buy from Aldi | The Cheese Professor](https://www.cheeseprofessor.com/blog/aldi-cheese)** > > A closer look at the best cheeses, both domestic and imported, that are available from discount grocer Aldi. ETA: I’ve had the 7 mentioned above and they are all great ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [November 21, 2023, 3:19pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/31 "2023-11-21T15:19:51Z")
Variety if the key. Some people will enjoy sampling more than one type, others will stick to there preference. Something mild, something sharp, something with holes, something that looks moldy, something that’s not cheese, and several type of crackers. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [November 21, 2023, 11:52pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/32 "2023-11-21T23:52:59Z")
Sharp Cheddar and provolone on the tray for me. Also consider a cheese fondue made with Gruyère and Swiss for the party. ---
**Author:** ![Apodder](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/apodder/32/17727_2.png) [@Apodder](https://boards.straightdope.com/u/Apodder)\ **Post date:** [November 21, 2023, 11:55pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/33 "2023-11-21T23:55:59Z")
I do like an array of cow, sheep, and goat cheeses (with labels). And I love Morbier, and an Irish stout Cheddar is visually cool on a board. ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [November 24, 2023, 12:23pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/34 "2023-11-24T12:23:57Z")
OP check in: I went to a fancy cheese shop - the kind where the staff waits on you, makes recommendations, and brings you as many samples as you desire. This is what I bought (every one was delicious): - Havarti with herbs - Cranberry le roule - Tomme Saint Georges (sheep’s milk) - Widmer 8-year cheddar - Double cream brie - Ghost pepper Jack The ghost pepper, which was the least expensive at $9.45/lb., was my favorite. I didn’t realize until the next day that I had paid $45/lb. for the 8-year cheddar. Besides the cheese, the tray contained assorted crackers, uncured sweet capocollo, uncured sweet sopressata, salami, red and green grapes, and Granny Smith apple wedges. BTW, I soaked the apple wedges in salty water for 5 minutes, then rinsed them. They did not brown at all for 8+ hours and they did not taste of salt. mmm ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [November 24, 2023, 12:33pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/35 "2023-11-24T12:33:22Z")
> [@Mean\_Mr.Mustard](#): > > BTW, I soaked the apple wedges in salty water for 5 minutes, then rinsed them. They did not brown at all for 8+ hours and they did not taste of salt. I’ll have to try that. I’ve always tossed apple slices in lemon juice. They do not brown, but taste faintly of lemon. ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [November 24, 2023, 12:39pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/36 "2023-11-24T12:39:05Z")
[This is the site](https://www.thekitchn.com/skills-showdown-how-to-keep-apples-from-browning-23244847) that directed me to the salt method. To be fair, my wife (who hates the taste of salt) detected its presence. Some others did not, others could detect a small amount but did not consider that a negative. ETA: I used 1 1/2 tsp salt in 3 cups of water, soaked for 5 minutes, then rinsed. ETA2: I just checked the leftover wedges kept in the fridge overnight. Still white and crispy. mmm ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 24, 2023, 4:02pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/37 "2023-11-24T16:02:50Z")
That sounds like a really fun and varied spread! Glad it worked out well! (I know I’d be all over that cheddar! :)) ---
**Author:** ![racer72](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/racer72/32/3075_2.png) [@racer72](https://boards.straightdope.com/u/racer72)\ **Post date:** [November 24, 2023, 4:42pm UTC](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445/38 "2023-11-24T16:42:35Z")
A butcher shop near me has a cheese section, all the cheeses are made by a cousin of the butcher. Stopped by for a few items last week and checked out the cheese section, I was going to make grilled cheese sandwiches for dinner one night. Bought a piece of gouda with added cumin and cloves. The sandwiches were a big hit. [Previous page](https://boards.straightdope.com/t/recommend-a-few-cheeses-for-a-party-cheese-tray/993445.md?page=1)