[Miss Poppy]

Am going to a do organised by friends, idea is that everyone brings a different course, I'm doing cheese and bread/biscuits

What quantity of cheese/bread/biscuits do you think would be right for that number of people (will be a main and dessert too, but not a starter)

and what breakdown of soft/hard/blue cheeses might you suggest...

Input much appreciated!

[jojo01]

I'd get three different type of biscuits and a baguette so that there's something that everyone likes and perhaps 5 different cheeses - just one blue one, a brie and three hard cheeses.

I tend to over cater rather than under cater so others might think this is too much!

Worth getting some red and white grapes too as some people like them with cheese & bisuits,

[smudges dad]

strong cheddar
red leicester
wensleydale or caerphilli
brie
cambenzola or stilton
mild goats cheese
camambert (nice and strong)

you only need to get small amounts of each

a mixed box of cheese biscuits and some decent unsalted butter

[jojo01]

I agree with the goats cheese suggestion (how the heck did I forget that, I love the stuff!) and it didn't occur to me to get a mixed box of biscuits... D'oh!

Ignore me today, I'm obviously in complete rubbish mode!

[cdtaylor_nats]

You might also get some grapes or celery or some chutney/pickles.

[Aarghawasp!]

Basics
Strong cheddar
Red Leicester

Small sizes of:

A Blue eg Lanark Blue

A Fruity eg Wensleydale with apricot

A Spicey/Herby eg Cheddar with chives, Mexicana/chilli

A soft cheese eg Brie, Philly

A smoked eg Applewood smoked

Mixed box of crackers for cheese and a box of oatcakes

Grapes

[LaceyLouelle3]

This doesn't answer your question and I'm not sure about other supermarkets but Morrisons do a great selection of cheese. So might be worth a look there, once you've decided what you want.

[whoever,hey]

Originally Posted by smudges dad

strong cheddar
red leicester
wensleydale or caerphilli
brie
cambenzola or stilton
mild goats cheese
camambert (nice and strong)

you only need to get small amounts of each

a mixed box of cheese biscuits and some decent unsalted butter

This is a great selection of cheese!

[Miss Poppy]

This is all fantastic, many thanks!

In terms of quantitity, how much do you think I should aim for in terms of pounds/grams of cheese?

[stud u like]

Don't buy them from the supermarket. Get them from a decent cheese cellar.

[stud u like]

Originally Posted by Miss Poppy

This is all fantastic, many thanks!

In terms of quantitity, how much do you think I should aim for in terms of pounds/grams of cheese?

Cheese is either eaten up or left. It all depends on the lifestyles of your guests.

I went to a luncheon on Sunday and the cheese was more or less untouched which meant my hosts ate cheese for the rest of the week as well as quiche as that wasn't popular either.

[Abriel]

Definitely some grapes for contrast.

Not sure about quantities but small amounts of each as I'm guessing peple will be pretty full by the chesse course

[hobbes]

I sometimes think less is more with a cheese course and lots of small wedges and slices can look fussy. In Europe they will often just serve one really fantastic cheese which looks very impressive and is also easier to use up.

Maybe a really good quality whole brie with some celery and grapes or a stilton with some plain crackers. You don't need butter etc - just let the cheese speak for itself. I would avoid the travesty of gimmickey flavoured cheeses like Wensleydale with guiness.....

[hobbes]

or a fantastic wedge of the best parmesan money can buy, a sharp knife and some really ripe honeyed pears. Trust me it will look fantastic!

[walterwhite]

Originally Posted by stud u like

Don't buy them from the supermarket. Get them from a decent cheese cellar.

Like everyone has one of them on their doorstep.

[stud u like]

Originally Posted by walterwhite

Like everyone has one of them on their doorstep.

Everyone who has the internet can order good quality cheese online.

[mariets]

Stilton, Brie, Mature Cheddar, a soft cheese and a local cheese depending on where you're from -obviously. Here in Wales a good y-fenni (cheddar with ale and seed mustard) always goes down well. Serve with biscuits, French bread, celery and grapes .

[walterwhite]

Originally Posted by stud u like

Everyone who has the internet can order good quality cheese online.

Nothing wrong with supermarket cheese.

[Aarghawasp!]

Here in Wales a good y-fenni (cheddar with ale and seed mustard) always goes down well.

That one's lovely!

[stud u like]

Originally Posted by walterwhite

Nothing wrong with supermarket cheese.

They freeze and then sell it under ripe locally. I see little point in buying it.

When it is ripe, they sell it off cheap, but that doesn't happen at 9am when I do my shopping.

[Osusana]

Originally Posted by hobbes

I sometimes think less is more with a cheese course and lots of small wedges and slices can look fussy. In Europe they will often just serve one really fantastic cheese which looks very impressive and is also easier to use up.

Maybe a really good quality whole brie with some celery and grapes or a stilton with some plain crackers. You don't need butter etc - just let the cheese speak for itself. I would avoid the travesty of gimmickey flavoured cheeses like Wensleydale with guiness.....

I agree with a small choice as I love many cheeses but brie (just as an example) is not one of them. So faced with this as my cheese course, I would be most dischuffed.
Some people don't like blue or stronger tasting cheeses, others like only these.
Better to cater for a varied taste in my opinion.

[walterwhite]

Originally Posted by stud u like

They freeze and then sell it under ripe locally. I see little point in buying it.

When it is ripe, they sell it off cheap, but that doesn't happen at 9am when I do my shopping.

How do you know this?

[smudges dad]

Originally Posted by walterwhite

How do you know this?

most people know what time they go shopping

[walterwhite]

Originally Posted by smudges dad

most people know what time they go shopping

Funny.

[stud u like]

Originally Posted by walterwhite

How do you know this?

You can tell. I also wrote and complained and I was told this in the reply.

I often inspect cheese and it is always under ripe as where it should be creamy, it is hard. This makes it impossible to buy cheese locally unless you go to Waitrose as they know what they are doing and Waitrose is expensive.

The other con is fruits. You can tell they have been either picked under ripe or frozen as they are freezing cold.