It’s getting hot out there
so take out all your cheese
A cheese platter is always the perfect meal, especially in the heat of late summer.
They’re portable and make the best picnic,
you don’t have to turn on the stove or oven,
and they make a seductive little canvas for the fruits of the season.
It’s important to approach late-summer platters with finesse,
otherwise the sun and sticky humidity will turn that pretty spread into a hot mess.
Here are a few tips to help you keep your chill
when you’re cheesing in the heat.
Avoid most hard cheeses, especially goudas or sheep’s milk cheeses.
They sweat in the heat and get waxy.
Block cheddars and young parmesans are OK.
Heat things up with spicy cheeses.
Bring out the pimento dip or something infused with peppers.
Load up with lots of fresh produce
like berries, tomatoes, peaches, bell peppers, and cucumbers.
They’re plentiful in late summer and make great palate cleansers.
Add lots of pickles and olives.
Their briny acidity is refreshing between bites of rich cheese.
Pair prosciutto with cantaloupe.
It’s a classic pairing that won’t get messy under a hot sun.
Avoid anything that will melt or get sticky,
like chocolate and candied nuts.
Choose all things light, crisp, and refreshing.
I like dry rosé, prosecco, hefeweizen, or even a citrus-forward cocktail.
Have fun with it and keep it breezy.