Cheese is one of those universal foods that everyone likes. And no wonder! It complements wine; it adds refinement to a platter of fruit; it adds zest to a plain ol’ slice of bread; it raises the good-taste bar when served alongside a frothy glass of beer; and it intensifies the flavour of the simplest of pasta dishes.

Cheese is the easiest of foods to serve. Be it at a casual gathering of friends, or at a highly acclaimed social gathering, it is always a welcome guest.

There are literally hundreds of cheeses to seduce the palate and delight the senses, and when it comes to favourites, the choice is only limited to the individual’s personal preferences.

Edible Entertainment. Cheese can be served anytime. It is elegant as an appetizer, perfect in lieu of desert after a meal, and ideal as an afternoon snack. It is a food that is internationally acclaimed and enjoyed by taste buds around the world.

In France, for example, cheese is served with crusty bread at breakfast. In Italy, it is the favoured late afternoon spuntino (small meal) with a glass of wine; in  Iceland, Braudostur, a mild cheese similar to Gouda, but strictly made with milk from Icelandic cows, is enjoyed in the evening, just before retiring; and Paneer, a type of fresh cheese with a springy consistency, is a very popular ingredient in South Asian cuisine.

But with so many varieties to choose from, how does one begin to pair it in a cheese platter? Simple. Here are a few rules-of-thumb.

When trying to put together a selection of cheeses, choose three to five types per platter. First, choose one that is considered a “safe” or mild cheese such as Jarlsberg, Gouda or Gruyere. Secondly, pair it with one that has a strong, challenging taste such as Blue Cheese, Stilton or Gongorzola.

Thirdly, exercise your freedom of choice and choose any kind that is your personal favourite.

The Cool Treatment. Fresh cheese should never, ever be served frozen or runny, but slightly chilled. Temper cheese by taking it out of the refrigerator about 45 minutes prior to serving it, but keep in mind that soft cheese can become runny if brought out too early. If you prepare a platter a few hours in advance, cover it with plastic wrap, or a moist tea towel to prevent the cheese from drying out, or absorbing other aromas. And when cutting cheese, the knife should never be cold. Ideally, it should be warm, so as to glide effortlessly through the cheese to ensure that it does not crumble or stick to the knife.

Eye Candy. Cheese should be presented with flair. The best way to enhance its visual appeal is to create an elegant display in a platter. This can be easily achieved by cutting a few thin slices, and leaving the rest of the chunk intact.

Breadsticks are a good accompaniment for any type of cheese. Instead of laying them horizontally on the platter, place them upright in a small glass, then garnish the platter with red and blue berries, or edible flowers such as squash blossoms, or nasturtiums, and sprigs of herbs such as dill, chives or basil.

If you decide to use bread, don’t just cut it in slices, but rather, quarter, or halve the slice and lay it between the chunks of cheese. To further impress your guests, you may want to identify each cheese with a small name tag pierced through a coloured toothpick.

And finally, bring out your artistic side by serving the cheese on marble or wood slabs, an antique platter or vintage tray, accented with whole walnuts (make sure you also make a nut-cracker available), a handful of almonds, or wine corks.

Side by Side. Cheese is best served with bread. Since there are as many types of bread to choose from as there are cheeses, the choice once again depends on your personal preferences. But keep in mind that a “safe” cheese is best served with a ciabatta bread, as the bread’s robust consistency brings to life the mildness of the cheese. Hardier bread such as a crusty baguette, will complement the bolder and firmer cheeses such as Fontina, Boerenkaas and Provolone.

You can also make available crackers and biscuits, but make sure that they have a mild or neutral flavour, and never serve cheese-flavoured crackers or bread, as it will clash and destroy the flavour of the cheese.

Small bowls of accompaniments such as fig preserves, quince or guava jam, are ideal for spreading on top of the cheese to sharpen its taste. Small bite size pieces of dark chocolate, halved fresh figs, or melon wedges are perfect for clearing the palate of one type of cheese prior to tasting another.

T.L.C. Leftover cheese will retain its flavour and freshness if it is sealed in its original wrapping, and refrigerated. To prolong its life, it should be stored on the lowest shelf of the refrigerator, far from foods that omit strong odors.

Most cheeses can be frozen, but do note that it will affect their texture and taste, so it is best to purchase smaller amounts for weekly consumption. But if you wish to use previously frozen cheese, allow it to thaw overnight in the refrigerator, and not in a warm environment like a kitchen countertop.

Previously frozen cheeses are ideal in dishes that require cooking, as neither taste nor texture is affected by heat.

Not Only Delicious… Cheese is the number one dairy product in the world, and its nutritional value should not be undermined, as it is not only delicious, but nutritious. But not all cheeses have the same nutritional value. The nutrient value of cheese varies according to the fat content of the milk or cream used. But the firmer the cheese, the more protein and calcium it contains, whereas fresh cheese contains less calcium, but is still a good source of protein. Cream cheese, however, is low in both of these nutrients.

While the carbohydrate content of cheese is generally minimal, the fat, which consists mostly of saturated fatty acid and caloric content, varies greatly.

Soft cheeses are not necessarily the highest in fat – actually, the opposite is true. Fresh cheese contains less calcium and phosphorus than its counterpart. (Calcium is essential for the maintaining of strong teeth and bones, as well as the proper function of every system in the body. Phosphorus is a mineral essential for energy production, cell membrane health and bone growth). The body does not produce these two essential nutrients, so it must be obtained from food.

Cheese is also an excellent source of B vitamins (necessary for blood formation and for brain and nervous system health), and rich in vitamin A. The latter is not produced by the body, but required for the proper function of the optic (eye) system.

Cheese contains fatty acids such as linolenic (Omega 3), and linoleic (Omega 6). Both of these fatty acids are essential for growth and beneficial to the body’s cardiovascular, reproductive, nervous and immune system. And what better way to get all the vitamins and minerals we require than from delicious tasting cheese.

A Word to the Wise. Cheese is rich and creamy, and absolutely delectable. But as with all good things, one must not overindulge. As nutritious as cheese is, consuming large amounts on a regular basis will result in high intake of salt, fat and high calories.

So what’s a cheese lover to do? Choose cheeses that are low in fat, caloriereduced, low in sodium, and made with skim milk, and select regular cheeses for the occasional festive indulgence.

Pass the Canadian Cheese. The world of fine cheeses does not begin and end with imports. Canadian cheese is as celebrated and as diverse as the land itself, and the cheese manufactured is truly a part of our heritage.

Take for instance, Oka, a cheese made in the small town with the same name just south of Montreal. This creamy, smooth cheese was originally crafted by the French monks in 1815. In the late 1800s when they settled near the town of Oka, they re-crafted Oka Trappist Cheese in honour of their new settlement. To this day, monks of the same order oversee its production.

Another world-renowned favourite made right here at home is the Canadian Cheddar family of cheeses. These cheddars are smoother and velvetier than those made elsewhere, but also well recognized for their distinct sharpness.

Although all Canadian cheddars are nothing short of decadent, and crafted with great pride, there is one in particular that rises above all others, and that is the Canadian Extra-Mild Cheddar. This champion cheese has a silky-smooth texture, a nutty aroma, and a mellow lactic flavour, and in 2009 won a first place ribbon at the Royal Winter Fair.

The delicate, hazelnut savour, enveloped in a delicate creamy core, gives Canadian Swiss its uniqueness. Without a doubt, Canadian Swiss is a national favourite, and one of the most popular exported cheeses in the world.

When choosing Canadian Swiss cheese, you may note that some types have larger eyes (the holes in the cheese block) than others. Although the overall flavour is the same, the sharpness varies. Cheese experts state that there is one notable difference to keep in mind, and that is; the larger the eyes, the more pronounced the flavour.

Most cheese lovers are familiar with popular, everyday cheeses, but there is an exotic gem made right in our own backyard, in Thornloe, Ontario, a quiet farming community located in the northern part of the province.

Honourably named Thornloe Temiskaming, this golden hard cheese is recognized by its tiny pinholes. It is also renowned for its hint of sharpness, but when savoured, it releases a unique creaminess that can best be described as being “enveloped in a warm cashmere blanket.”

Cheers! And if you have been wondering which wine you should serve with a particular selection of cheese, wonder no more. Paul McKinley, Vice-President of Ivanhoe Cheese, of Ivanhoe, Ontario, simply states, “Pair your favourite cheese with whatever {wine} you like.” (Need we say more?)

All’s Well that Ends Well. Whereas all cheeses are delightful to taste, the world of Canadian cheese is open for discovery, especially since it is made right here in Canada under stringent government regulations. It is manufactured with one hundred percent Canadian milk, and is world revered for its high quality and great taste. Furthermore, when one consumes Canadian cheeses, one supports local Canadian farmers, therefore helping to support the economy of the entire nation.

So reward yourself and your family with the ultimate celebration dish; a selection of mouth watering morsels of smooth, sweet and tangy Canadian cheeses. Bon appétit!

• With reference material from Dairy Farmers of Canada.