Cheese straight from the fridge tastes muted and flat, but the fix is simple. Let it temper, and suddenly it’s fuller, creamier, and far more flavorful. Here’s how to get it right every time.
A well-made cheese plate is one of life’s simplest pleasures. Picture a luscious triple-crème slouching on the board, its rind barely containing the soft, creamy center as it begins to ooze. Beside it, an aged Gouda breaks into burnished shards, each bite releasing those tiny, crunchy, salty crystals that melt in your mouth. Then there’s the Chällerhocker—firm and tawny, carrying a nutty sweetness that makes you pause with every bite. Add a ribbon of good honey over the cheeses, tear open a crusty baguette, and it’s a perfect bite.
When you order a cheese plate at your favorite wine bar or restaurant, it probably looks like an edible still life—and tastes every bit as good as it looks. But when you try to build that same spread at home—carefully laying out your favorite wedges on a wooden board—the result is… good. And of course it’s good. Cheese is always good. But somehow, this board just doesn’t taste as good as you hoped. So what’s holding your cheese back?
How to Temper Cheese (and Know When It’s Ready)
One of the most overlooked steps when preparing a cheese plate at home is also the simplest: Let the cheese temper. In other words, take it out of the fridge and bring it to room temperature before serving. Straight from the fridge, cheese is cold and tight, which dulls its aroma and locks up its fat. This results in flavors that are muted instead of vibrant, and textures that feel stiff instead of creamy and spreadable.
As our associate editorial director, Megan, points out in her thorough guide to putting together a French cheese plate—for which she interviewed a cheese expert and ate a wonderful amount of cheese—letting cheese warm to room temperature is one of the simplest yet most important steps for unlocking flavor. Give the wedges time to warm gently on the counter, and aromas bloom, edges soften, and the cheese becomes rich and alive. It’s the reason restaurants with serious cheese programs pull their selections from the fridge a couple of hours before service; they know that temperature is the difference between a plate that’s just fine and one that shines. For perfectly tempered cheese, just follow this simple guide.
- Portion first. Slice, crumble, or cut wedges however you plan to serve them, then set them out. Place soft cheeses like Camembert or a Taleggio directly on the serving platter before tempering. Once their rinds start to weep and the centers go gooey, they’re far too delicate and messy to move.
- Start early. Cheeses need about two hours at room temperature to truly open up, so give yourself a head start. Keep in mind that size matters here, and a pile of crumbled blue cheese will be ready much sooner than a hefty half-wheel of Brie. Loosely drape plastic wrap or a kitchen towel on top of the cheeses to prevent them from drying out and to protect them from flies.
- Adjust for the room. If your kitchen is warm, your cheese tray might be ready to serve after an hour. If it’s particularly chilly, they may need closer to three hours. So assess and adjust accordingly to ensure your cheeses are ready to serve at party time.
- Watch for the signs. You’ll know your cheeses are ready to serve when the soft ones start to gently slump at the edges, firmer cheeses lose their refrigerator chill, and the aromas turn full and inviting. And of course, the best test is just to taste it yourself. If they’re not ready, tell your guests they’re going to have to wait a bit—good cheese is worth it.
Final Serving Suggestions
Now that you have a board of perfectly tempered cheese, you’re on the verge of an extraordinary bite. Try pairing a salty wedge with a briny olive for a punch of savoriness, match a creamy slice with a chewy dried fig whose sweetness complements the richness, or add a scatter of buttery Marcona almonds for delicate crunch. A sharp pickle can cut through fat, while fresh grapes or apple slices refresh the palate between bites. Serve with bread, crackers, or crusty bread (my favorite) on the side. With the proper care and handling, your cheese plate at home can rival the one at your favorite wine bar.
