This "How to Make a Cheese Plate" video demo was done for About.com, and was quite a challenge to edit down to the requested three minute duration. I usually film about 10 minutes of footage and edit it down to about five, then do a voice-over. The rough cut is then edited to the three-minute final cut. It's usually a very painful process involving me deleting frames and narration that I'm convinced is nothing short of brilliant.But, as the deadline approaches, and my delusions of grandeur fade, I always manage to whittle it down somehow. This video was assigned to follow a 3-cheese selection already published on About's cheese site. I was excited when I saw the choices, since these were three of my all-time favorites. That was also the problem - if I had covered all the info I wanted, the video would have been 15 minutes long!
Since "bring a platter" party season is almost here, this basic how-to may come in handy. These cheeses are fairly easy to find, but if you can't, there are so many combinations that will work. Don't be afraid to ask the person in charge of the cheese department at the local high-end grocery store. The only thing that cheese-heads like better than eating cheese, it's talking about it (my wife sold cheese for years, so I know this for a fact!). Enjoy!
12 comments:
"one of each milk," is this the golden rule?
thanks
steven
That's a grat looking plate!
On the Humboldt Fog-can/should you eat the rind? I don't, but wonder that about soft rind cheese.
Thanks,
Jeff
not a rule, but one good way of having a variety.
you can eat the rind, it's fairly mild. many do, and many don't.
Love me some CHEESE! Great presentation Chef John! Can you do a mac and cheese video maybe?
That looks beautiful! My husband and I discovered a new cheese shop in Chatham, MA last weekend. We decided to get some and have a little picnic on the beach. I insisted on 3 cheeses, even though he thought it was a little much for 2. So now I'm glad to have a way to say "told you so." Haha!
I didn't think of the 3 milks idea, but I did go for 3 degrees of hardness. The softest was a truffle flavored goat cheese called Truffle Tremor...absolutely amazing! There was a semi-hard, onion & chive pub cheese called Cotswold, which my husband picked out. Not my first choice, but surprisingly tasty. The hardest was simply called Amsterdam Reserve. It's a cows milk cheese with a nutty, almost caramel flavor.
Those sound great! Tell you husband never to question your cheese instincts again.
Gotta keep an eye out for that quince paste. What's your favorite cheese shop?
In SF, Rainbow grocery has a great selection. Cheese board in Berkeley is also great.
Irresistible looking with such a refreshing presentation! I'm going to have to do this.
Has the video been removed? The title seems so intriguing
Yes! here you go! http://video.about.com/cheese/Make-and-Serve-a-Cheese-Plate.htm
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