The Cheese Plate

Cheese to me is a simple item and should be enjoyed in a simple manner. Don't get me wrong, there is nothing more enjoyable after a meal at a fine restaurant than an exquisite cheese cart. But that is for the restaurants. You probably won't find a Savoie grandmother serving a full cheese cart to her family after supper. What you will find is a selection of perfectly aged cheeses from farms and creameries from around her home. My point is don't get to worked up and intimidated. It's just spoiled milk. However, I think you should follow a theme of some kind. The cheeses you serve should have some kind of progression to them. I see many cheese plates in restaurants that are no more than an after thought of the chef. Find a cheesemonger that you trust. Your neighborhood cheesemonger doesn't have to be an expert. But they should know their selection inside and out. Start your plate with the mildest cheeses. Fresh or very young goat cheeses are usually a good place to start. Then move up to stronger and older cheeses. Always finish with the blues. Blue cheese will overpower the rest and take away from their full potential. My favorite go to no fail plate is as follows
1. Fresh or young surface ripened goats (Bonne Bouche, Stackhouse)
2. Bloomy rind cow cheese (Brie, Camembert ,Green Hill)
3. Natural rind sheep cheese(Piedmont, Singing Brook, Ossau-Iraty)
4. Washed rind cheese ( Epoisse, la Serena, Trefoil, Livarot)
5. Blue ( Roquefort , gorgonzola etc)

This of course is just one example. I can come up with a million different ones. Maybe a lateral cheddar tasting or all goats, French , Spanish, American, whatever you desire. Finally add in some jams, dried fruits, honey. I like chutneys and dried fruits with my plates. Fresh fruits to me have too much acidity and I don't like the way it plays off the cheese.
To sum this up, have fun with it don't let the cheese plate be an area of stress. If all else fails, pick one great cheese and something to go with it and enjoy. Laugh with your friends, drink plenty of wine and it will be the best cheese you have ever had.