The Ultimate (Budget-Friendly) Wine and Cheese Party

By Susan Sugarman
From Health magazine

Be a cheese whiz with these professional tips for easy planning—and saving a few bucks:

Stick to odd numbers.
Serve three or five cheese options. This creates a balanced look, says Rob Kaufelt, owner of the renowned Murray’s Cheese shops in New York City.
Bonus: Limiting variety keeps costs down, too.

Balance textures and flavors. Include a soft, semisoft, and hard cheese on your board, advises David Myers, chef and owner of Sona in Los Angeles. And have a mix of mild (chèvre or manchego) and strong cheese (any blue cheese or a sharp Cheddar).

Don’t over-buy. You want your cheese to be as fresh as possible, so just buy what you need. Get 1–2 ounces of each cheese per person, suggests Kaufelt.

Wheel and deal. Make friends with your local cheesemonger, who will let you try before you buy. She can also point out interesting—and budget-friendly—options. Also, consider mass retailers like Costco and BJ’s: They offer great domestic and international cheeses well below grocery-store prices.

Enhance flavor. Take cheese out of the fridge 30 minutes to an hour before serving.

Streamline the sips. Stick with one red and one white wine to avoid competing with the flavors of the cheeses.

Good bets: Sauvignon Blanc and Pinot Noir because they won’t overwhelm the fromage. Andrea Robinson, Health’s wine columnist and author of 2009 Wine Buying Guide for Everyone, likes Erath Oregon Pinot Noir 2007 () and Girard Sauvignon Blanc 2007 ().

Last Updated: March 12, 2009
Filed Under: Healthy Cooking