What to Buy for a Cheese Tasting

A cheese tasting needs more than a selection of cheeses. You also need small tasting plates, separate knives, serving boards, water glasses, wine glasses, labels, and something to cleanse the palate. Plan the quantities around your guest count, then add a little extra for breakage, spills, and late arrivals. This list also covers the items people often remember too late, such as refrigeration, serving utensils, sample booklets, and coffee supplies.

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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
- Aged farmhouse cheese - 500 grams
- Young farmer’s cheese - 500 gram
- Aged farmhouse cheese - 500 grams
- Goat cheese - 500 grams
- Blue cheese - 500 grams
- Brie - 500 grams
- Camembert - 500 grams
- Manchego - 500 gram
- Vegan cheese - 500 grams
- Baguettes - 8 pieces
- Whole grain loaves - 4 pieces
- Nut loaves - 3 pieces
- Crackers - 6 packs
- Unsalted butter - 500 grams
- Grapes - 3 kilos
- Pears - 3 kilos
- Apples - 2 kilo
- Figs - 1 kilo
- Dates - 500 grams
- Walnuts - 500 gram
- Almonds - 500 grams
- Raisins - 500 grams
- Fig jam - 3 jars
- Onion chutney - 3 jars
- Honey - 2 jars
- Mustard - 2 jars
- Olives - 2 kilos
- Pickles - 2 jars
- Extra virgin olive oil - 1 bottle
- Black pepper - 1 grinder
- Sea salt - 1 canister
- Herbal tea - 4 boxes
- Black tea - 3 boxes
- Coffee - 3 packs
- Milk - 6 liters
- Oat milk - 3 liters
- Sugar - 1 kilo
- Still mineral water - 6 bottles
- Sparkling mineral water - 6 bottles
- Apple juice - 4 liter
- Grape juice - 4 liters
- Alcohol-free sparkling wine - 6 bottles
- White wine - 8 bottles
- Red wine - 6 bottles
- Cider - 12 bottles
- Lemonade - 2 bottles
- Lemons - 12 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls
- Paper towels - 4 packs

Tips

Plan 4 to 6 cheese varieties for a tasting and allow about 75 to 125 grams of cheese per guest in total. Buy a little extra when the tasting doubles as a meal.
Provide one small tasting plate per guest, plus at least one table knife and one cheese knife for each cheese style or serving board. Keep sharp cutting knives separate from guest tableware.
Allow at least two wine glasses and one water glass per person if glasses will not be washed during the event. Keep water jugs filled and chill drinks before guests arrive.
Buy or prepare one label for every cheese, including its name and any dietary information. Put the labels out before the tasting starts so guests do not have to ask what they are eating.
Collect bread, garnishes, napkins, and small bowls before the cheese pickup day. Keep the cheeses refrigerated, then bring them to room temperature about 30 to 60 minutes before serving.

Frequently asked questions

How much cheese do I need for a cheese tasting?: Allow 75 to 125 grams of cheese per guest for a tasting with bread and garnishes. For a meal-style tasting, plan closer to 150 to 200 grams per person. Add roughly 10% extra if you expect late additions.
How many cheeses should I serve at a tasting?: Serve 4 to 6 different cheeses for a clear tasting experience. More than 6 can make the differences harder to remember, especially when the tasting lasts less than 2 hours.
What tableware do I need for a cheese tasting?: Buy or set out one small tasting plate and one water glass per guest, plus wine glasses if wine is served. Plan one cheese knife per cheese or serving board, and keep extra plates and glasses for about 10% of the guest count.
When should I take cheese out of the fridge?: Take most cheeses out 30 to 60 minutes before serving so their flavor develops. Keep soft or highly perishable cheeses chilled until closer to the tasting, and do not leave cheese at room temperature for more than about 2 hours.

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