Who doesn't love cheese!  A cheese platter is a 'no fail' go to when you need a quick appetizer or can be a wonderful alternative to traditional dessert. What could be more delicious than a selection of perfectly aged cheese matched with the right condiments?  Brillat-Savarin said "A dinner that ends without cheese is like a beautiful woman with only one eye."

Here are some general guidelines to assist you with assembling the perfect cheese plate.

Selecting: Serve between 3 and 5 cheeses.  Choose some combination of a mellow, sharp blue, mild tangy, rich creamy and robust firm cheese.  Or serve a cheese board that focuses on one type of cheese, such as an all blue cheese, goat cheese, American, Italian or French cheese board.

Serving: Cheeses should be served at room temperature.  Allow one to two ounces of cheese per guest and be sure to use a separate knife for each cheese.  Eat cheeses from mildest to strongest.

Accompaniments:

Fruit and nut breads, unflavored crackers, thin slices of French, white or wheat bread Dried dates, raisins, figs, apricots Fresh seasonal fruits: grapes, pears etc. Nuts:  pecans, almonds and hazelnuts Honey fruit chutneys, brandied fruit compotes

Storing Leftover Cheese:  Store cheeses in the wrappers you purchased them in, if possible.  Otherwise, leftovers should be individually wrapped in fresh plastic wrap and refrigerated.

Types of Cheeses & Wine Guidelines: There are certain classic pairing that are universal, such as Port with Stilton.  After that, you will find varying opinions about which wine(s) go best with different cheeses.

Young milky cheeses (Goat Cheese, Fromage Blanc, Crescenza, Robiola, Fontina):  Sauvignon Blanc and Pinot Noir Strong-flavored cheeses (Parmesan, Provolone, Gouda, Pecorino):  Chianti and Shiraz Aged mellow cheeses (Dry Jack, Blue Cheese, Feta, Parmesan, Stilton, Camembert):  Cabernet Sauvignon and Zinfandel Pungent Cheeses (Jarlsberg, Cheddar, Gorgonzola, Roquefort):  Merlot, Late Harvest Riesling and Sauternes Soft-ripened cheeses (Camembert, Creamy Goat Cheese, Brie):  Full-bodied Chardonnays Blue cheeses (Gorgonzola, Roquefort, Bleu d' Auvergne, Stilton, Cabrales, Danish Blue, Maytag Blue, Cambozola):  Pinot Noir, Burgandy, Port, Sweet Dessert        Wines and Sauternes Another option is to choose wine from the same region as the cheese, such as Chianti with Pecorino or Amontillado sherry with Manchego.