I usually do four. There are also some relatively inexpensive cheeses that people tend to still consider classy enough for a cheese plate, like gouda and brie, that can keep the cost down a bit.

Anonymous wrote:I'm never sure how much cheese to put on a cheese plate. Is there a rule of thumb? I know I could blow through a whole wedge by myself in a greedy mood, but I also don't want to break the bank by over buying.

3-4 different kinds is usually good. I've seen articles on this (google Wash Post cheese plate) but if I recall, it's something like 1-2 firm (e.g., cheddar, swiss), one moderate/soft (e.e, Gouda), one-2 soft (e.e, Brie, goat). Arrange with crackers, grapes, and/or dried fruit. I'd skip nuts just in case of allergies.

*thin*

And then stretch it with crackers, fruit, and nuts. Or a nice nutty bread from the bakery section, sliced then and toasted a little crisp.

Depends on your guests, your cheese, and your budget.

If you're putting out basic wedges of cheddar and swiss, you can afford more, and people can blow through more. Which they may do if your house is a nosh-all-day-before-dinner house.
If you're putting out soft artisanal stinky cheese that's $30/lb., your budget is going to be a limit, and there's also only so much stinky cheese people are going to eat. And if it's an after-meal board, people aren't going to eat as much as before the meal.

Hate to say it, but there's no rule of thumb. Visualize your guests, visualize your wallet, and make a guess.

I'm never sure how much cheese to put on a cheese plate. Is there a rule of thumb? I know I could blow through a whole wedge by myself in a greedy mood, but I also don't want to break the bank by over buying.