Cheese Tasting Checklist

A cheese tasting works best when the order, portions and serving setup are decided before guests arrive. This checklist takes you from choosing a date and collecting dietary requirements to setting out labels, tasting notes, drinks and coffee. Plan the shopping around the confirmed guest count, then give the cheeses enough time to reach serving temperature. The final setup is easier when plates, knives, glasses and reception materials are ready before the first guest arrives.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Confirm location and date
Send invitations
Process registrations
Collect dietary requirements
Make reservations
Determine the tasting order
2 people
Select cheeses
2 people
Prepare tasting notes
Confirm number of guests
Check the shopping list
2 people
Do the shopping
2 people
Pick up cheeses
Keep cheeses refrigerated
Clean the room
2 people
Set up tables
3 people
Set up chairs
2 people
Set tables with crockery
3 people
Let the cheeses come to temperature
2 people
Portion the cheeses
3 people
Set out cheese labels
2 people
Prepare bread and garnishes
2 people
Chill drinks
2 people
Set up the coffee and tea station
2 people
Place sample booklets and pens
Set up the reception table

Event

Serve welcome drinks
2 people
Welcome guests
2 people
Explain the tasting rules
Serve cheeses by round
3 people
Explain cheeses
Refill bread and garnishes
2 people
Refill drinks
2 people
Collect used dishes
2 people
Serve coffee and tea
2 people
Handle final lap and farewell
2 people

Aftercare

Pack leftovers safely
2 people
Collect and sort waste
2 people
Wash dishes and kitchen utensils
3 people
Clear tables and chairs
3 people
Clean the room
2 people
Clean equipment
2 people
Return materials
2 people
Check found items

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Foldable tablesqty 6
Chairsqty 36
Buffet tableqty 2

Tableware

Small tasting platesqty 180
Dinner platesqty 36
Water glassesqty 40
Wine glassesqty 40
Coffee cupsqty 36
Coffee spoonsqty 36
Table knivesqty 36
Cheese knivesqty 12
Serving utensilsqty 12
Serving boardsqty 12
Small bowlsqty 18
Water jugsqty 6

Kitchen

Cutting boardsqty 6
Chef's knivesqty 6
Measuring cupsqty 2
Serving traysqty 6

Equipment

Coolersqty 4
Ice cube traysqty 4
Kettleqty 2
Coffee maker
Thermos flasksqty 4

Decorations

Tableclothsqty 8
Name badgesqty 36
Cheese labelsqty 12
Sample bookletsqty 36
Menu boardsqty 3

Lighting

String lightsqty 3

Cleaning

Waste binsqty 4
Trash bag holdersqty 4

Catering

Groceries

Tips

Confirm the guest count before shopping. It determines how much cheese to buy, how many tasting plates and glasses to set out, and whether the available tables and chairs are sufficient.
Decide the tasting order before preparing labels and notes. A common progression is from fresh and mild cheeses to stronger, aged or blue cheeses, with bread and water available between samples.
Do not take every cheese out at the last minute. Keep them refrigerated, then let them come to temperature in time for the tasting; the exact timing depends on the cheese size and room temperature.
Prepare portions and labels before guests arrive. Put the cheese names, tasting order and any relevant dietary information where people can see them without asking the host.
Check the non-cheese details the day before: chilled drinks, water jugs, coffee and tea supplies, pens, sample booklets, name badges and enough serving knives. These are easy to overlook while focusing on the cheese.

Frequently asked questions

How much cheese do I need per person for a tasting?: For a tasting with several varieties, plan roughly 100–150 g of cheese per person in total. Use the confirmed guest count to calculate portions, then allow a little extra if the tasting is also serving as a meal.
How long before a cheese tasting should I buy the cheese?: Buy or collect the cheese early enough to keep it refrigerated until the event, usually 1–3 days beforehand depending on the cheese and supplier. Check the storage guidance for each variety and avoid opening or portioning everything too far in advance.
When should cheese come out of the fridge?: Take the cheese out early enough for it to lose its chill before tasting, often 30–60 minutes for smaller portions. Keep it covered and adjust the timing for large pieces, warm rooms or delicate cheeses.
What should I prepare the day before a cheese tasting?: Confirm the guest count, dietary requirements and tasting order, finish the shopping, and prepare the labels and tasting notes. You can also arrange tables, plates, knives, glasses and booklets so the final setup only requires food, drinks and temperature checks.

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