275256 Mon Dec 06 16:00:05 -0800 2004 4 31 Home Cooking 0 1449578 i'm interested in putting together a nice cheese plate for a post-dinner treat. how can i pull this off without blowing the bank? what are some standards to include? thanks! Mon Dec 06 16:00:05 -0800 2004 0 cheesehead 1 1449583 Do you have a Trader Joes near you? Their cheese prices are very good. I would go with a soft cheese: brie or camembert, w/ high creme content blue cheese: Rosenborg Danish bleu (get the extra-creamy if you can) a nice gruyere (Do not get the processed type) an aged cheddar These are the basics but feel free to experiment with some chevre, a morbier or some other lovely French cheeses. A little goes a long way with the more exotic types. Mon Dec 06 16:31:02 -0800 2004 1449578 0 twodales 1 1449614 something old, something new, something goat, something blue Mon Dec 06 20:07:56 -0800 2004 1449578 0 babette feasts 2 1449722 You made my day. Easy to remember and good advice, too. I pretty much stick to that structure myself, though I also like to pick choices all from the same country, if I can. I also try to balance stinky and mild, so that both the flavor-phobes and the stinky-cheese-lovers will be happy. And I generally avoid most cheeses that have been adulterated - I mean flavored - with herbs and things. Actually, that can be fine - for a fresh cheese, for example - so my rule is actually, ONE "flavored" cheese at most. Tue Dec 07 15:43:17 -0800 2004 1449614 0 curiousbaker 1 1449706 My new favorite plate includes Epoisse, Shropshire, Ossau-Iraty and a trapezoid-shaped moldy French goat cheese (can't recall the name) that comes in a tiny, adorable box. Maybe throw in a super creamy brie for the folks who aren't looking for a taste sensation. Should be under $40 until you throw in some yummy pears and apples to eat with the cheese. Tue Dec 07 13:56:48 -0800 2004 1449578 0 Murray