Cheese plates have personalities all their own. Once you learn a few basic concepts, you can create the perfect centerpiece for your entertaining events. Here are some tips to help ensure success:

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• Select cheeses crafted in Wisconsin so you can ensure that they are top quality and will impress your guests.


• Feature three-to-five different cheese varieties and plan on about two-to-three ounces of cheese per guest.


• Serve the cheese on a flat ceramic platter, flat wicker tray, wood cutting board or slab of marble or granite.


• Vary the heights of the cheese pieces to give them a terraced effect and visual interest.


• Present the cheeses in a variety of shapes. Semi-soft cheeses, such as brick, are best displayed as chunks. Hard cheeses, such as Parmesan, are best crumbled into bite sized pieces or served from a wedge with a shaver. Firm cheeses, such as provolone, lend themselves to slicing.


• Include some bold cuts - rectangles or wedges look best - along with cheese that you have already sliced or cubed.


• Try to offset the cheeses' colors and tastes with beautiful curly greens, grapes or whole strawberries. Do not garnish with any wet food that will "bleed" into the cheese.


• Cheese is best served at room temperature. Bring your cheeses to room temperature approximately an hour prior to serving.


• Space cheeses far apart or separate them with garnishing or fruit to enhance the beauty of the platter's apperance and preserve each cheese's unique flavor.


• Serve the cheese course with proper utensils. Sharp edges are required to cut hard cheese servings; rounded-edge utensils work well with soft cheeses.


• Accompany a variety of Carr's crackers with the cheese platter.


• Of course, many of Gallo of Sonoma wines - especially fruity, slightly sweet varieties - pair well with a wide range of cheeses.