Guests: __________ Date/time: __________ Other food: ____________________
Choose an illustrative plan, then multiply guests by grams per person. Adjust for appetite and the rest of the meal. Quantities are shopping examples, not nutrition targets.
| Guests | Tasting 45 g each | Appetizer 60 g each | Light meal 100 g each |
|---|---|---|---|
| 2 | 90 g | 120 g | 200 g |
| 4 | 180 g | 240 g | 400 g |
| 8 | 360 g | 480 g | 800 g |
My calculation: ______ guests × ______ g = ______ g total.
Three-cheese tasting: 15 g of each cheese per person = 45 g per person.
| Role | Cheese / label details | Grams |
|---|---|---|
| Familiar firm cheese | ________________________ | ______ |
| Soft contrast | ________________________ | ______ |
| Stronger accent | ________________________ | ______ |
Four-person appetizer example: 100 g cheddar + 100 g Camembert + 40 g blue = 240 g.
Bread/crackers: __________________ Fruit: __________________
Optional accompaniments: ____________________________________
Dietary/allergen requirements: _________________________________
Knives, bowls and serving plates: ______________________________
Keep cold perishables at 40°F or below. Replace nearly empty dishes with fresh ones. Discard perishables after more than 2 hours without temperature control, or 1 hour above 90°F. Follow the package instructions. Separate utensils do not make a shared board allergen-free.
First plate out: __________ Deadline: __________
Unused refrigerated cheese / next meal: __________________________
Source: FDA: Serving Safe Buffets. For higher-risk guests, use CDC safer food choices.
Full guide: yenra.com/cheese-board/ • October 4, 2026
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