Tips
Wine and cheese pairings
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Entertaining tips
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Prepare dips and marinated dishes the day before.
Slice and chop ingredients and store them in plastic bags in your refrigerator ahead of time; assemble them the day of the event.
Decorate the party area and set out non-perishables, including serving utensils and dishes, the night before. |
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2 bottles each of red and white wine per 6 guests
1 cup of non-alcoholic beverages per person/hour
1/2 cup of coffee per person
1/2 cup of tea per person |
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Count on 4 to 5 per guest before an early meal, 5 to 7 before a late meal, and 8 to 9 if no meal is planned.
Make appetizers small enough to be eaten in one bite.
Serve appetizers and dips in interesting and unusual dishes, or vessels like hollowed cabbage, bread or watermelons.
Place appetizers in multiple locations. This encourages your guests to move around.
Serve cold foods such as vegetables, shrimp and cubed cheese in a ring of ice to maintain freshness. |
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3 to 5 pieces of sweets per person will satisfy everyone’s taste.
Serve a fruit and cheese platter along with pastries and desserts as a lighter and healthier option. |
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About cheese
View current or past issue of “Formaggio” magazine
Download a PDF copy of the magazine
Browse our database of succulent recipes.
Make your next dining experience a great success.
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