Building the Perfect Cheese Plate: A Balderson Guide

A great cheese plate isn't complicated — it just takes a little intention. Whether you're hosting a dinner party, putting together a holiday spread, or treating yourself on a Friday night, here's how to build one worth remembering using Balderson's world-class aged cheddars.

Start with the Cheese — and Vary the Intensity

A memorable board offers a journey. We recommend choosing 2–3 cheeses at different stages of age:

• Mild (1-year): Creamy, buttery, approachable — great for guests who prefer something gentler.
• Medium (2–3 year): The sweet spot. Firm, slightly crumbly, with a pleasant tang.
• Extra Old (5-year): Bold, crystalline, intensely flavourful — the showstopper. Balderson's 5-year is legendary for a reason.

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Add the Accompaniments

Balance is everything. Build around these four categories:

• Something sweet: Honey, fig jam, or sliced fresh fruit (apple, pear, grapes)
• Something savoury: Prosciutto, salami, or smoked almonds
• Something neutral: Plain water crackers or a sliced baguette to let the cheese shine
• Something pickled or briny: Cornichons, olives, or grainy mustard for contrast

Presentation Tips

• Use a wooden board or slate for visual warmth
• Give each cheese its own knife to avoid flavour mixing
• Let cheeses sit at room temperature for 30 minutes before serving — cold dulls the flavour
• Label each cheese so guests know what they're tasting (a little card goes a long way)
• Fill gaps with nuts, dried fruit, and fresh herbs for a lush, abundant look

How Much Cheese Do You Need?

As a general guide: plan for about 50g per person as part of a larger spread, or 100–150g per person if cheese is the main event.

Make It a Canadian Moment

There's something special about building a board anchored by a cheese made in the Ottawa Valley — a region with a cheesemaking tradition stretching back over 150 years. Balderson's aged cheddars have won international awards, but they're equally at home on a kitchen counter with good friends and a bottle of local cider.

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