The cheese plate is simple, delicious and goes a long, long way. France is probably the most 'cheese friendly' county, but it's also becoming popular in America. Cheese is great with wine (obviously) champagne and other cocktails. The cheese below is wrapped in phyllo dough, plated and served with fresh fruit, nuts and a compote. More often the cheese plates are becoming the responsibility of the pastry chef. That said knowing and understanding different types of cheese are important. It's also important to have an understanding on what other people might like too.
On our cheese plates we used an aged Swiss, brie and blue cheese all wrapped in phyllo dough. When working with phyllo dough you must keep it from drying out. Once it looses moisture, it's worthless. No matter how hard you try, it will just crack and crumble, therefore you must keep it covered with plastic while working with it. It's also a good idea to have some melted butter and a pastry brush around. The butter will keep the dough moist and help it stick to each other. Once the cheese is wrapped,simply bake the oven until the dough is crispy and the cheese is melted. Plate, serve and enjoy with a nice glass one wine!
On our cheese plates we used an aged Swiss, brie and blue cheese all wrapped in phyllo dough. When working with phyllo dough you must keep it from drying out. Once it looses moisture, it's worthless. No matter how hard you try, it will just crack and crumble, therefore you must keep it covered with plastic while working with it. It's also a good idea to have some melted butter and a pastry brush around. The butter will keep the dough moist and help it stick to each other. Once the cheese is wrapped,simply bake the oven until the dough is crispy and the cheese is melted. Plate, serve and enjoy with a nice glass one wine! 
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